Created on January 25th, 2005
In a large pot over medium heat, combine chicken broth, water and cooked chicken breasts. Bring to a boil, then stir in the rice, reserving the seasoning packet for later. Cover and remove from heat.
In a small bowl, combine salt, pepper and flour. In a medium saucepan, melt butter over medium heat. Add seasoning packet and stir until bubbly. Reduce heat to low, then whisk in flour mixture by tablespoons, to form a roux. Whisk in whipping cream, 1/2 cup at a time, until mixed and smooth. Cook until thickened, 2-5 minutes. Remove from heat. Return large pot to medium heat, stir in cream mixture into broth and rice. Cook until heated about 10-15 minutes, stirring occasionally.