2 1/2 - 3 lb. fryer
1 can cream of mushroom 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 bones. Reserve broth, cut chicken up and place in a 13 x 9 x 2 inch pan. In sauce pan mix and bring to a boil the chicken broth and soup. In another bowl, combine butter, pepper, salt, flour and buttermilk. Mix to form batter. Pour broth mixture over chicken. Spoon batter over top. Bake at 425 degrees for 25 to 30 minutes. Serves 6.