Mammy'S Creamed Chicken On Rice - cooking recipe

Ingredients

1 (2 to 3 lb.) fryer (or 2 cans boned chicken in broth)
1 can cream of mushroom soup
1 Tbsp. butter
1 small jar pimento
cornstarch to thicken

Preparation

Boil chicken in about 2 cups of salty water for about 1 hour with lid on.
When done, cool chicken, bone and cut up chicken pieces.
Add cream of mushroom soup in broth.
(You can chill broth and skim fat if you have time.)
Add butter, chicken pieces, pimentos and a little milk.
Thicken with cornstarch mixed with water or milk.
Salt and pepper to taste.
Serve over hot rice.