CHICKEN AND WAFFLES

2 lb. chicken

Cover with water and simmer until tender. Let cool. Remove bones. Cut into bite size pieces.

Make a thick white sauce:

6 tbsp. butter
6 tbsp. flour
2 c. milk

Add milk to butter and flour. Make in microwave for 8 minutes.

Add to chicken broth:

1 tsp. onion flakes
2 tsp. celery flakes

Also, add:

2 chicken bouillon cubes

Simmer broth for about 15 minutes. Slowly add white sauce to broth, stirring constantly with wire whisk. It should thicken. If it doesn't seem thick enough, make a paste of corn starch and water and stir in. Serve over waffles or biscuits.