3 lbs. of chicken (white meat is best)
2 c. reserved chicken broth
1 can cream of chicken soup
1 stick melted butter
1 c. buttermilk
1 c. self rising flour
1/2 tsp. black pepper

Cook chicken until tender. Remove meat from bones and skin. Reserve broth. Cut chicken into small pieces and place in 9 x 13 pan. In a sauce pan, bring to a boil the broth and soup. In another bowl, combine flour, pepper, buttermilk and butter. Mix thoroughly to form batter. Pour broth mixture over chicken. Pour batter over top. Bake at 425 degrees for 25 to 30 minutes.