2-1/2 Ibs. chicken 2 c. chicken broth 1 can cream of chicken soup 1 stick margarine, melted 1/2 tsp. pepper 1 c. self-rising flour 1 c. buttermilk
Boil chicken and reserve broth. Cut chicken into small pieces. Place in a 13x9x2 inch pan. Boil broth and soup and pour over chicken. Mix pepper, flour, and buttermilk to make a batter. Spoon over chicken. Bake at 425º for 25-30 minutes until brown.
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