3 lb. chicken
1 c. cream of chicken soup
1 c. buttermilk
2 c. chicken broth
1 stick butter
1 c. self-rising flour
salt and pepper to taste

Cook chicken and remove from bone. Put in a 13 x 9 x 2 1/2-inch pan. Mix and bring to boil chicken broth and soup. Pour over chicken. Next combine flour, butter and buttermilk to form a batter. Spoon over chicken.

Bake at 425°F for 40 minutes.