4 chicken breasts, cooked, and cut in pieces
1 can cream of chicken soup
2 c. chicken broth
1 stick butter, melted
1 c. self-rising flour
1 c. buttermilk
1 tsp. pepper

Place chicken in 6x10 inch baking dish. Mix soup and broth in pan and bring to boil, stirring lumps out; pour over chicken. Mix flour, butter, pepper and buttermilk as a batter. Spoon over casserole. Bake at 425 degrees for 25 to 30 minutes. The topping will brown slightly.