3 whole chicken breasts, cooked, boned and cubed
3/4 c. butter
3/4 c. flour
1 c. milk (warmed)
6 c. chicken stock, divided
1 c. whipping cream (warmed)
1/2 tsp. salt
Dash of pepper

In a 3 quart saucepan, melt butter and blend in flour. Gradually add warm milk, 2 cups of the chicken stock and warm cream, stirring constantly.

When well blended, simmer for at least 20 minutes. Add chicken, the remaining chicken stock and seasonings. DO NOT BOIL. Serve hot. Serves 6.