3 lb. fryer
1 can cream of chicken soup
1/2 tsp. salt
1 c. buttermilk
1/2 tsp. black pepper
1 stick butter, melted

Cook chicken until tender. Remove meat from bones and skin. Reserve broth. Cut chicken into small pieces and place in 9x13 inch pan.

In a saucepan, bring to a boil the broth and soup. In another bowl, combine flour, salt, pepper, buttermilk and butter. Mix thoroughly to form batter. Pour broth mixture over chicken. Spoon batter over top. Bake at 400 degrees for 25-30 minutes. Serves 8 to 10 people.