1/2 C butter
1/2 C flour
1 tsp salt
1/4 tsp pepper
2 C canned milk
1 3/4 C chicken broth (or water if you don't have any broth)
2 C cooked chicken, chopped (feel free to use the canned stuff)
-In a frying pan, melt butter over low heat.
-Slowly stir in the flour. If you want your sauce to have some color, let this flour mixture burn a little bit.
-Slowly add in milk and broth, alternating.
-Continue stirring until sauce is thick and bubbly.
-Boil for 1 min.
-Add chicken and heat through.
-Serve over rice (or noodles)
~hint: if you add the liquids too fast you'll get lumpy sauce. If your sauce is too thin mix 1 TBSP with a little bit of water and add it to the sauce. Let it boil for a little bit and your sauce is sure to thicken up!