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

Cook chicken until tender. Remove meat from bone. Reserve broth, cut chicken into small pieces, place in a 13 x 9 x 2 inch pan. In saucepan mix and bring to boil broth and soup. In another bowl, combine butter, pepper, salt, flour and buttermilk. Mix thoroughly to form batter. Pour broth mixture over chicken. Spoon batter over top. Bake at 425 degrees for 25 to 30 minutes.