• 6 tablespoons butter
• 6 tablespoons flour
• 1/2 cup milk
• 1/2 cup light cream
• 3 cups chicken broth
• 1 cup cooked chicken -- diced
• Dash white pepper
• 1/2 tablespoon dried tarragon

1. Melt butter in large saucepan. Blend in flour to make a roux, and cook. Add milk, light cream, and chicken broth and blend well. Cook over medium heat, stirring constantly, until thickened.
2. Reduce heat. Stir in diced chicken, white pepper, and tarragon. When heated through, serve.

Served at Hallmark Cards' corporate cafeteria, the Crown Room