3 lbs. fryer, cooked and deboned
1 can cream of chicken soup
1 tsp. salt (optional)
1/2 tsp. pepper
1 c. buttermilk
2 c. chicken broth
1 c. self-rising flour
1 stick butter

Cut chicken in small pieces and put in 9 x 13 inch pan. In saucepan, bring to boil broth and soup. In bowl combine flour, salt, pepper, buttermilk and butter. Mix thoroughly to form batter. Pour broth mixture over chicken, and spoon batter over top. Bake at 425 degrees for 25 to 30 minutes.