1 1/2 cups Yelton's Best Biscuit Mix

1 teaspoon black pepper

11/2 cups milk or buttermilk

1 stick margarine, melted

2 pound chicken

2 cups chicken broth

1 can cream of chicken soup

Cook chicken until tender. Remove meat from bones and cut into small pieces. Place chicken in greased 9 x 13 inch baking dish. In sauce pan, bring to a boil the broth and soup. Pour over chicken. In a bowl combine biscuit mix, pepper, milk and melted margarine. Spoon batter over top. Bake at 425° for 25 minutes. Serves 6 to 8.