1 1/2 c. biscuit mix
1 tsp. black pepper
1 stick butter, melted
1 1/2 c. buttermilk
2 lb. chicken
2 c. chicken broth
1 can cream of mushroom soup

Cook chicken until tender. Remove meat from bones and cut into small pieces. Place chicken in greased 9x13 inch baking dish. Bring to a boil the broth and soup. Pour over chicken. Combine biscuit mix, pepper, milk and melted butter and spoon over top. Bake at 425 degrees for 25 minutes. Serves 6 to 8.