5 chicken breasts
1/2 tsp. black pepper
2 c. reserved chicken broth
1 c. self-rising flour
1 can cream of chicken soup
1 c. buttermilk
3/4 stick melted butter
1 tsp. salt

Cook chicken, remove from bone, cut in small pieces. Reserve broth. Put chicken in baking dish. In saucepan mix and bring to boil broth and soup. In another bowl, combine butter, pepper, salt, flour, and buttermilk. Mix to form a batter. Pour broth and soup mixture over chicken. Spoon batter over top. Bake at 425 degrees for 30 minutes.