1 – 2 lbs. of chicken (I typically use only one)
2 cups of chicken broth, reserved
1 can of cream of chicken soup
1 stick of margarine, melted
1 cup of self-rising flour
1 cup of buttermilk
Preheat oven to 400 degrees.
Boil chicken until tender (about 30 minutes). Reserve the broth.
Chop up chicken and place in the bottom of a rectangular casserole dish (9″ X 12″).
In a saucepan on the stove, bring the two cups of broth and the cream of chicken soup to a boil.
Pour this over the chicken.
In a mixing bowl, combine melted margarine, salt, pepper, flour and buttermilk. Spoon over the chicken mixture.
Bake 25 – 30 minutes until lightly browned.