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.
Enjoy!