2 1/2-3 lb. fryer
1 can undiluted cream of chicken soup
2 c. chicken broth
1 tsp. salt
1/2 tsp. black pepper
1 c. buttermilk
1 stick melted butter
1 c. self-rising flour

Cook chicken. Remove meat from bones. Cut up and put in 13 x 9 x 2 inch pan. Bring broth and soup to boil. In another bowl, mix butter, flour, pepper, salt and buttermilk. Mix into a batter. Pour soup mixture over chicken. Top with batter spooned on. Bake at 425 degrees for 25-30 minutes.