2 1/2 - 3 lb. fryer, cut up
2 c. reserved chicken broth
1 can cream of mushroom or chicken soup
1 stick butter, melted
1 c. self-rising flour
1/2 tsp. salt
Dash of black pepper
1 c. buttermilk or sour milk

Cook chicken until tender. Remove meat from bones. Reserve broth; cut chicken into small pieces and place in a 13"x9"x2" pan. In saucepan, mix and bring to a boil the reserved chicken broth and soup. In another bowl combine butter, pepper, salt, flour and buttermilk. Mix thoroughly to form a batter. Pour broth mixture over chicken. Spoon batter over top. Bake at 425 degrees for 25 to 30 minutes.