3 lb. fryer or 4 breast quarters
2 c. reserved broth
1 can cream of chicken soup
1 c. self-rising flour
1/2 c. butter, melted
2 cans mixed vegetables, drained
1 c. buttermilk
1/2 tsp. black pepper
1 tsp. salt

Cook chicken until tender and drain. Reserve broth. Remove chicken from skin and bones. Cut chicken into small pieces and place in deep casserole dish. In saucepan bring to a boil chicken broth and chicken soup. In a bowl combine flour, salt, pepper, buttermilk and butter. Mix thoroughly to form batter.

Pour broth mixture over chicken and vegetables. Spoon batter on top. Bake at 425 degrees for 30 minutes or until topping has lightly browned. 6 servings.