Combine salt, pepper, seasonings, and flour.

In a large pot over medium heat, melt butter, and stir in flour mixture to form a roux.

Combine liquids and whisk in until smooth. Cook until thickened, 5 minutes.

Add rice and chicken and heat through.

Correct seasonings and consistency as desired.

NOTES (since we never follow a recipe): In actuality, we replaced the flour with cornstarch for gluten-free. Mixed the cornstarch with the water and set aside; brought the remainder of the liquids to a boil and stirred in the cornstarch mixture, heating just till thickened and beginning to boil. Also in the interest of time, we used precooked rice and heated with the chicken in the microwave before adding to the liquid.