1 (2-3 lb.) chicken
1 can cream of chicken soup
2 c. chicken broth
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. sage
1/2 stick butter
1 c. self-rising flour
1 c. buttermilk

Boil chicken until tender. Remove meat from bone. Cut into small bite-size pieces and place in 9x12 inch pan.

In saucepan, boil broth, soup, salt, pepper and sage. In bowl, combine butter, flour and milk. Mix to creamy batter. Pour broth mixture over chicken. Spoon batter on top. Bake at 350 degrees for 45 minutes.