1 fryer
1 c. water
1/2 c. dry sherry
Little salt and pepper
1/4 tsp. basil

Place in Dutch oven. Cook on low heat about 1 hour. Remove chicken. Boil broth down to 3/4 cup. Cut chicken up and put back in broth. 1/4 c. chopped pimento 1/4 c. parsley 1 c. sour cream 1/4 envelope onion soup 2 c. cooked rice

Blend in rest of the ingredients. Heat until just boiling.