Stewed chicken or favorite pieces or 4-6 chicken breasts
2 c. broth
1 can cream of chicken soup
1 c. self-rising flour
1 c. buttermilk
1 stick melted butter
1/2 tsp. salt
1/2 tsp. pepper
2 boiled eggs, chopped

Arrange cooked and boned chicken and eggs on bottom of 9x13 inch pan. Combine broth and cream of chicken soup. Pour over chicken. Mix together flour, buttermilk, butter, salt, and pepper. (This will be a very thin batter.) Spoon over chicken and broth. Bake at 425 degrees for 25-30 minutes.