Boil chicken breasts in pot of water for 20 min, drain and cool.

In large pot combine BROTH, and WATER. Bring to boil and add RICE without seasoning packet. Cover and remove from heat.

In medium saucepan, melt butter medium heat. Stir in seasoning packet.

Reduce heat to low. Stir in FLOUR, SALT and PEPPER a tablespoon at a time.

Whisk in cream a little at a time untilfully incorporated and smooth. Cook about 5 minutes until thickened.

Shred chicken and add to rice mixture.

Add cream mixture to rice mixture slowly. Cook over medium heat 10 - 15 minutes. Serve with thick slice to bread.