I got this from Trisha Yearwood's cookbook, which I absolutely love! This is definitely a favorite in my house. We serve it with buttery buttermilk mashed potatoes and rolls.
3 c shredded cooked chicken
2 c chicken broth (I use one can + 1/4 c water)
1 can (10 oz.) condensed cream of chicken soup
1 c self-rising flour
1/2 tsp ground black pepper
1 c buttermilk, well shaken
1/2 c butter, melted
Place chicken in a 2-quart casserole dish. Preheat oven to 425 degrees. Combine broth and soup in a small saucepan. Bring to a boil. Pour over chicken. In a separate bowl, combine flour and pepper. Stir in buttermilk and butter. Pour over chicken, but do not stir. Bake 45 minutes, until crust is browned and soup is bubbly.