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.

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