6 chicken breasts
1/2 c. butter
3/4 c. flour
2 c. chicken broth
1 c. light cream or milk
1 tsp. grated onion
2 cans cream of chicken soup

Cook chicken breasts in water until done, about 1 hour. Reserve 2 cups of broth. Melt butter. Add flour. Use whisk and cook until bubbly. Add broth, cream and onion; cook until bubbly. Add soup; mix well. Add chicken and heat. Cooked carrots, peas or other vegetables may be added. Serves 6-8.