Saucy Chicken Over Rice

This is a recipe from my mother-n-law Nadine. She makes an enormous amount because she uses it in different ways. Part of the chicken she adds to a white sauce for the chicken and rice and the other half she uses in her chicken noodle soup. If she is making soup she adds more water.

Source: Nadine Partridge
3 pounds chicken tenders or breasts
4-6 cups water
4-6 bullion cubes
1 large onion, chopped
6 cloves garlic, minced
1/4 cup butter
1/4 cup flour
2 cups milk
1 cup uncooked rice

Over low heat simmer chicken, water, bullion, onion and garlic in a pot until chicken falls apart; about 3 hours.

Cook rice according to package directions using the broth from the chicken in place of the water.

In a large sauce pan melt butter over medium-low heat. Add flour, stirring until well combined. Pour in the milk whisking constantly to break up any lumps. The sauce should be smooth. Continue stirring until sauce begins to thicken. Add half of the chicken from the pot. Stir until combined. Continue to simmer until thicken; about 6 minutes.

To serve place a serving of rice on a plate. Top with a serving of the chicken mixture.

Variations:
In the place of the butter, flour and milk sauce use 1 can cream of mushroom soup and 1 can of cream of chicken soup, 1/2 cup sour cream and a splash of Worcestershire sauce.
Also try adding the sour cream and Worcestershire sauce to the flour and milk sauce above.