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

Cook chicken until tender. Remove meat from bones and skin. Reserve broth. Cut chicken into small pieces and place in 9x13 inch pan.

In a saucepan, bring to boil broth and soup. In another bowl, combine flour, salt, pepper, buttermilk and butter. Mix thoroughly to form batter. Pour broth mixture over chicken. Spoon batter over top. Bake at 425 degrees for 25- 30 minutes.