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Cook rice.
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Melt butter in medium sauce pan over medium heat. Add garlic. Cook for 30 seconds or until garlic is fragrant. Add flour. Cook for 30 seconds to 1 minute more. Add milk (and cream, if desired). Heat and stir until thickened. Season with chicken base or bouillon and salt and pepper to taste.
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Stir in cooked chicken.
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Serve by scooping gravy over pile of rice. Add any toppings you would like on top: pineapple, cheese, chow mien noodles, olives, etc.
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Note: This recipe can easily be made gluten-free by using 1/8 cup (or 2 tablespoons) of cornstarch in place of the flour. (Just be sure to whisk it into cold milk before adding it so it doesn't get clumpy.)