4 boneless chicken breasts
1/2 stick butter
2 cans chicken broth
1 can cream of mushroom soup
1 can cream of chicken soup
salt and pepper
2 c. four
2 c. buttermilk
2 sticks butter

Cook chicken with water, 1/2 stick butter, salt and pepper. Cool. Cut into small pieces. Place in a 9 x 13 inch casserole dish. In a bowl mix soups and chicken broth, mix until smooth. Pour over chicken. Prepare topping: mix flour, buttermilk, and 2 sticks of melted butter. Stir until well blended. Pour over chicken.

Bake at 425°F for 30-45 minutes.