Place chicken in a 13x9 baking dish sprayed with Pam. Whisk cornstarch

into chicken broth and stir in soup. Pour mixture evenly over chicken.

Whisk together flour, buttermilk, and butter and spoon batter evenly over

chicken mixture.

Bake at 400 degrees for about 45 minutes or until crust is golden brown.

Note: I also add a whole store bought rotisserie roasted chicken and an equal amount of frozen, thawed vegetables such as peas, carrots and potatoes or just a bag of mixed. And sometimes I make extra batter for crust.