2 lbs. chicken or 2 lbs. chicken breast with 3/4 stick butter
Salt and pepper
1 stick butter
4 tbsp. flour
2 c. chicken broth
1 can green peas, drained
1 can cream of chicken or mushroom soup
3/4 c. evaporated milk
1 can diced pimento, drained

Boil chicken. Saute onion in butter until tender; add flour and stir well. Add soup, milk, and broth; cook until thick. Add diced chicken, green peas, and pimento. Simmer 30-45 minutes; stir often. Serve on cornbread.