2 1/2-3 lb. fryer
1 can undiluted cream of mushroom soup
1/2 tsp. black pepper
1 c. buttermilk
2 c. reserved chicken broth
1 stick melted butter
1 c. self-rising flour
1 tsp. salt
1 lg. can Veg-All vegetables

Cook chicken until tender. Remove meat from bones. Reserve broth. Cut chicken into pieces and place in a 13x9x2-inch pan.

In saucepan mix and bring to a boil the reserved broth and soup. In another bowl combine butter, pepper, salt, flour and buttermilk. Mix thoroughly to make batter. Pour mixture over chicken. Spoon batter over top. Bake at 425 degrees for 25-30 minutes.