cups cubed cooked chicken
cup all-purpose flour
teaspoon instant chicken bouillon
For sauce, in a saucepan melt 6 tablespoons butter. Stir in 1/2 cup all-purpose flour, 3/4 teaspoon salt, and 1/8 teaspoon pepper. Add 2 cups milk, 1 cup water, 1 teaspoon instant chicken bouillon all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 to 2 minutes more. Stir in 2 cups cubed cooked chicken. Heat through. Serve over mashed potatoes or toast.