Stewed chicken
2 c. chicken broth
1 can cream of chicken soup
1 stick of butter
1/2 tsp. black pepper
1 c. self rising flour
1 c. buttermilk
Salt to taste

Place stewed chicken in bottom of baking dish. Boil chicken broth and soup together and pour over chicken. Pour batter over chicken and soup. Bake at 425 degrees for 20 to 25 minutes.

BATTER:

Melt 1 stick butter. Mix with pepper, flour, buttermilk and salt.