1 chicken, cooked, bones and cut into pieces
2 c. broth from the cooked chicken
1 can cream of chicken or cream of mushroom soup
1 stick melted butter
2 c. self-rising flour
2 c. buttermilk
1 can peas and carrots or any vegetables desired

Place chicken, which has been cut into pieces, in a 9 x 12 inch baking dish. Mix chicken broth with undiluted soup to a smooth consistency and heat in a saucepan. Add vegetables. Mix melted butter, flour and buttermilk. Pour this over the chicken. Bake at 350 degrees for 30 minutes. Brown at 450 degrees for the last 5 to 10 minutes. Makes 8 servings.

Variation 1 - You may add 1/2 teaspoon onion salt, 1/2 teaspoon celery salt and 1 teaspoon salt.

Variation 2 - Add cream of celery soup and 1/2 teaspoon dried herbs.

Variation 3 - Use smaller amounts, 1 cup chicken broth, 3/4 stick butter, 1 cup self-rising flour, and 1 cup buttermilk.