Cream Chicken - cooking recipe

Ingredients

1 (3 to 4 lb.) chicken
2 Tbsp. butter
2 Tbsp. flour
1 c. milk
1 can cream of mushroom soup
3/4 can milk

Preparation

Boil chicken until tender, about 1 1/2 hours.
Cool chicken. Remove skin and debone chicken.
Cut into small pieces.
Make a white sauce in large skillet over medium heat, using the butter, flour and 1 cup milk.
Add milk slowly, stirring until smooth and all milk is added.
To white sauce add the mushroom soup and 3/4 can milk.
Add cut up chicken to sauce mixture.
Serve hot over white rice or in patty shells.