1 lb. boneless breast tenders
1 can cream of chicken or cream of celery soup
1 c. buttermilk
1 (14 1/2 oz.) can clear chicken broth
1 tsp. salt
1 tsp. pepper
1 stick butter, melted
1 c. flour (self-rising)

Cook breast tender in slightly salted water about 10 minutes. Pour water off and let cool. In a 2 quart casserole mix soup and broth together until smooth. Cut chicken into cubes and add to mixture and stir. Melt butter and add salt, pepper, flour and buttermilk. Mix together, pour over soup mixture evenly. Bake 30 minutes in preheated 450 degree oven or until slightly browned on top.