4 chicken breasts
2 c. reserved chicken broth
1 can undiluted cream of mushroom or cream of chicken soup
1/2 tsp. black pepper
1 c. buttermilk
1 stick melted butter
1 c. self-rising flour
1 tsp. salt

Cook chicken until tender. Remove meat from bones. Reserve broth; cut chicken into small pieces and place in a 13 x 9 inch pan. In a saucepan, mix and bring to a broil the reserved broth and soup.

In another bowl, combine butter, pepper, salt, flour and buttermilk. Mix thoroughly to form batter. Pour broth mixture over chicken. Spoon batter over top. Bake at 425 degrees for 25 to 30 minutes.