4 large chicken breasts with bone
1/2 tsp. salt
3/4 stick butter
1 c. plain flour
1 c. buttermilk
pepper to taste
2 tsp. baking powder
1 can cream of chicken soup
3 c. chicken broth

Boil chicken until tender; cool, debone and break or cut into pieces. Place chicken in an 8 x 11 x 2 inch casserole dish. Sprinkle with pepper. Mix hot broth and chicken soup, stirring until smooth. Mix flour, salt and baking powder; mix in softened butter until crumbly. Stir in buttermilk. Pour soup broth mixture over chicken. Pour the flour mixture over top and bake at 400°F for 30 to 35 minutes or until golden brown.