1 fryer (3 pound) cooked in 2 cups of water
1/2 cup reserve broth
1 can cream of chicken soup
1 stick butter, melted
1 cup self-rising flour
1 cup buttermilk
1/2 tsp. salt
1/8 tsp. pepper

Debone chicken. Place in a 9 x 13 baking dish. In small sauce pan, mix broth and soup. Bring to a boil. Pour over chicken. Combine melted butter, flour, buttermilk, salt and pepper. Pour over chicken.

Bake at 425°F for 25 to 30 minutes. (You can add a can of mixed vegetables if desired.)