Homemade Cream of Chicken

This is a basic white sauce that is a perfect substitute for canned cream of chicken.
I like making it with fresh chicken juices from my crockpot whole chicken, in place of the butter (without seasonings, except the salt and pepper are needed) and using it as a gravy over potatoes and then the next day for creamed eggs on toast. We use it for Hawaiian haystacks and it passes with flying colors....no body misses the canned stuff.

3 T butter

1/2 c. flour

3 c chicken broth (substitute 2cups with milk for creamier)

1/4 t. onion powder
1/4 t. garlic powder
1/8 t. black pepper
1/4 t. salt

1. In medium-sized saucepan melt butter, then add flour and seasonings.
2. Add the liquid and Continue whisking briskly until mixture boils and thickens. About ten minutes or more.