Subj: Chicken Pimento
Made from make-ahead "Best Boiled Chicken", or make fresh.
2 Qt Bags "Best boiled Chicken and Stock", above
Canned Chicken Broth, as required to make 3 C. stock
3-4 oz Jars Diced pimento
1 Can Cream of chicken soup
1 T Cornstarch
2 T Paprika, Hungarian Sweet
Salt and Pepper to taste
Defrost chicken and drain broth to measuring cup.. Add canned broth to make 3 cups..
Transfer broth to stockpot and add paprika.. Add juice from pimentos and Cream of
Chicken Soup.... Bring to hi-simmer.. Dissolve cornstarch in cold water and stir in..
When sauce thickens, add 2 qts chicken and pimentos.. Heat thru and serve over rice..