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4 chicken breasts, cooked, skinned and boned
2 c. chicken broth
1 can cream of chicken soup
1/2 tsp. salt
1 c. buttermilk
1 c. self-rising flour
1/2 tsp. black pepper
1 stick margarine

Cut chicken in small pieces. Put in a 9 x 13-inch baking dish or
pan. Put broth and soup in saucepan and bring to a boil. In another
bowl, combine flour, salt, pepper, buttermilk and margarine. Mix to
form batter. Pour broth mixture over chicken. Spoon batter over
top; drop by spoon. Bake for 25 to 30 minutes at 425 degrees or until
golden brown.

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