Cream Sauce for Chinese Sundaes (Hawaiian Haystacks)

2/3 cup butter
2 cups milk
2/3 cup cream
1 ½ teaspoon pepper
1 chicken, cooked, cooled and deboned (save broth for sauce)
2/3 cup flour
1 ½ cups chicken broth
1 ½ teaspoons salt

Melt butter.
Add flour; gradually add milk, stirring constantly until smooth and thick.
Add chicken broth, cream, and seasonings, stirring constantly. (Add chicken cubes if need more flavor.)
Stir in chicken.
Serve over rice with any vegetables, chow mein noodles, fruit or condiments you desire to use.
I use peas, corn, mandarin oranges, pineapple, toasted slivered almonds, and raisins.