Cook the chicken in water until very tender. Pull the meat from the bones and shred it with your fingers then spread evenly in the bottom of a 13 X 9 baking dish. Melt the margarine and pour it over the chicken. Sift the salt, baking powder, and flour together into a mixing bowl and blend in the milk until smooth. Spread the flour mixture evenly over the chicken. In a saucepan, blend the soup with a cup of the chicken broth and heat slowly to a boil. Pour over the flour mixture. Bake at 425ºF. for one hour, it should be lightly brown when done. Serves (8 to 10)