2 1/2 to 3 lb. chicken
1 can cream of mushroom soup
1/2 tsp. pepper
1 tsp. salt
1 c. buttermilk
2 c. reserved chicken broth
1 stick butter, melted
1 c. self rising flour
1 can Veg-All, drained

Cook chicken until tender. Debone and reserve broth. Cut chicken into small pieces and place in 9 x 13 inch pan. Bake at 400 degrees for 30-45 minutes or until golden brown.