1. Place chicken in large soup pot and cover with water. Cover pan and bring to boil. Lower heat and simmer chicken for 2 hours. Pour broth off chicken, saving some for cooking the rice. Be sure to cool broth and skim off fat before using.
2. Remove chicken from bones and discard skin. Shred meat and set aside.
3. Mix ketchup, first water amount, honey, tomato sauce, Worcestershire sauce, and vinegar in a sauce pan.
4. Heat until boiling.
5. Mix cornstarch with second water amount. Add to tomato sauce mixture.
6. Boil until thickened and add cooked chicken. Stir well.
7. Pour all into casserole greased with cooking spray.
