2 1/2 - 3 lb. fryer
1 can (undiluted) cream of chicken soup
1 tsp. black pepper
1 c. buttermilk
2 c. chicken broth
1 stick melted butter
1 c. self rising flour

Cook chicken until tender. Debone and cut into small pieces. Place in 13"x9"x2" pan. In a saucepan mix and bring to a boil the chicken broth and soup. In a bowl, combine butter, pepper, flour and buttermilk. Mix thoroughly to form batter. Pour broth mixture over chicken. Spoon batter over top.

Bake at 425 degrees for 25 go 30 minutes. (If you want a one dish meal, you can add vegetables such as carrots and green peas or your favorite. They should be canned or pre-cooked before adding to broth and soup mixture.