Ingredients
6 T butter
6 T flour
1 1/2 c. chicken stock
1 c. milk
2 c. cooked shredded chicken (or rotisserie chicken)
Salt and pepper to taste
Preparation
Melt better in saucepan on medium. Stir in flour 2 T at a time until thoroughly blended. Sprinkle in salt and pepper and cook for 1 minute. Add chicken stock slowly, stirring as you go; then add milk. Stir over heat until bubbling. Add chicken and cook for 1-2 minutes more, adding salt and pepper to taste.
Serve over toast or biscuits.
