Chicken and rice

White Sauce:
4 Tbs. butter
4 Tbs. flour
1 ½ cups milk
1 tsp. salt
½ tsp. pepper
2 small chicken bullion cubes

1 can cream of chicken soup
4 Tbs. cream cheese, softened

Melt butter and flour together in large saucepan. Add milk, salt, pepper, and bullion cubes. Simmer, stirring often until thickened. Add soup and cream cheese to white sauce. Stir until smooth (may need to add a little more milk). Add boiled, shredded chicken, OR put frozen chicken in crock-pot and cover with sauce. Cook on high about 5 hours. Serve over rice.