2 lb. chicken (boiled and deboned)
2 c. chicken broth
1 can cream of chicken soup
1 stick butter (melted)
3/4 c. buttermilk
1/4 c. water
1 c. self rising flour

Boil, skin and debone chicken; cut into bite size pieces. Place in casserole dish and pour chicken broth on top. Combine flour, butter, water and buttermilk. Pour over top and bake at 350°F for 30 to 40 minutes.