Recipe

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• 2 1/2-3 lbs chicken
• 1 (10 1/2 oz) can cream of chicken soup
• 1 cup buttermilk
• 1/2 cup melted butter
• 1/2 tsp black pepper
• 1 tsp salt
• 1 cup self rising flour
• 2 cups reserved chicken broth

• 1 Boil chicken until it's tender and remove meat from bones. (i use boneless chicken breasts).
• 2 Reserve broth.
• 3 Cut chicken into small pieces and place in a 13x9x2 inch pan.
• 4 In a saucepan, mix and bring to boil the reserved chicken broth and soup.
• 5 Combine these ingredients in a mixing bowl margarine, pepper & salt, flour, and buttermilk.
• 6 Mix thoroughly to form batter.
• 7 Pour broth over mixture over chicken.
• 8 Spoon batter over top.
• 9 Bake at 425 for 30 to 45 minutes.