4 cups of shredded chicken
1 can undiluted cream of mushroom or cream of celery soup
2 cups of reserved chicken broth
1/2 tsp of black pepper
1 cup buttermilk
1 stick of melted margarine
1 cup of self rising flour
1 tsp of salt

Place chicken in 13×9 pan, in a saucepan, mix and bring to a boil the chicken broth and soup. Pour this over the chicken. Mix in a bowl, margarine, pepper, salt, flour and buttermilk, to form batter. Spoon batter over top and bake at 425* for 25-30 minutes.

I have frozen the chicken and broth portion so I unthaw, mix up the top and bake.