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

Cut up chicken and place in lasagna size casserole. Add broth to soup in saucepan and mix well. Bring to a boil. Pour over chicken.

Make batter: Mix flour, salt, pepper, buttermilk and butter. Batter will be thin. Pour over chicken. Bake 30 minutes at 375 degrees. Canned vegetables can be added to chicken.