1/2 c. butter
2 (14 1/2 oz.) cans evaporated milk
2-3 c. broth, chicken
1/2 c. flour
1-2 c. chopped meat or vegetables

Make a roux of butter and flour. Add milk and make a thick sauce. If cheese is being used, add here and whisk to melt. Mix in leftover cooked meat and vegetables. Stir until smooth. Add broth to desired consistency. Season to taste.