2 1/2 to 3 lb. fryer
2 c. reserved chicken broth
1 can cream of mushroom or cream of chicken soup
1 stick melted butter
1 tsp. salt
1/2 tsp. pepper
1 c. self-rising flour
1 c. buttermilk

Cook chicken until tender. Reserve broth. Separate meat from bones and cut into bite size pieces. Place chicken into 9 x 13 inch casserole dish. In a saucepan, mix and bring to a boil the chicken broth and soup. In another bowl combine butter, salt, pepper, flour and buttermilk. Mix well to form batter. Pour broth mixture over chicken. Spoon batter over top. Bake at 425 degrees for 25-30 minutes.