Remaking a College Standby

In college one of the "fancier" meals my roommates and I prepared was creamy chicken on rice.  With a side of green beans, and rhodes rolls.

I have several happy chickens that I cooked in the crock pot recently, that are or were waiting in the fridge to have the meat pulled off the bones, and this dinner sounded good.

The original dinner is made by cooking chicken breast in the george foreman grill, then smothering it in a can of cream of chicken soup, and putting the whole thing over white rice. Here's my grown-up version (I do sometimes use cream of whatever soup, but they're really terrible for you, and don't actually taste all that great, so I try to avoid them).

4 TBSP Butter
4 TBSP Flour
2 TBSP Chicken Base (I like this better than bouillon, I get mine at costco)
4 C milk
2 cloves Garlic, minced
2 C shredded chicken
Rice

Melt 4 TBSP of butter in pan, add 2 TBSP of chicken base, Add flour until all the butter/base is absorbed (somewhere around 4 TBSP). Slowly whisk in 4 C of milk, a half cup or so at a time, stir over low heat until thickened. Add minced garlic to taste (I used one clove, but two would have been better). Add cooked chicken (about 2 cubs shredded, but adjust according to how much chicken your family likes) and heat over low until chicken is warm. Don't let it boil or the gravy will be lumpy.

Serve over rice, I used a mix of 2/3 brown rice and 1/3 wild rice mix. Serve with a vegetable (we had broccoli and peas, separately, because I had tiny amounts left in the freezer of both...). I had a little, then went to a meeting, then on a bike ride, and when I finally got home, it was all gone, so I guess everyone liked it. Next time I'd increase the recipe a bit for my family of 6 (even the baby ate it).