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1 whole fryer, boiled
1 can cream of chicken soup
1/2 c. broth
1 1/2 c. self-rising flour
1 1/2 c. buttermilk
1 stick butter

Mix soup and broth and pour over deboned chicken. Melt
butter and mix with flour and buttermilk and pour over chicken.
Pour 2 cups broth over this and cook at 400 degrees.

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