3 lb. whole chicken
1 can cream of chicken soup
2 c. reserved chicken broth
1 c. flour
1 tsp. salt
1 c. buttermilk
1/2 tsp. black pepper
1 stick melted butter

Cook chicken until tender. Remove meat from bones and skins. Reserve broth. Cut chicken into small pieces and place in 9 x 13 inch pan.

In saucepan bring to boil 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 425 degrees for 25-30 minutes.