-2 chicken breasts, skinless, boneless
-seasoned salt, garlic powder, pepper, to taste
-2 cups chicken broth
-1 (10.75 oz) can cream of chicken soup
-1 cup self-rising flour
-1/2 tsp pepper
-1/2 cup margarine, melted
-1 cup buttermilk
Boil the chicken, then cut into chunks. Layer it on ungreased 9×13 dish. Season with a little seasoned salt, garlic powder, and pepper. Set aside.
Preheat oven to 425 F.
Combine the broth and soup in a medium saucepan, over medium heat. Bring to a boil. Pour soup mixture oven chicken.
In a separate bowl, mix the flour with the pepper. Stir in the melted margarine and the buttermilk. Pour in small dollops all over the casserole. Smooth the top, but do NOT stir.
Bake in preheated oven for about 45 minutes or until the crust is nice and brown. Enjoy!
Slightly adapted from a Trisha Yearwood recipe.