We use this for the protein element when we have Hawaiian Haystacks. It's also just good on rice or noodles with a nice steamed vegetable or green salad on the side. This freezes well.
1/4 cup margarine or butter
1/4 cup flour
2 chicken bouillon cubes
2 cups milk
1 can cream of chicken soup
2-3 cups cooked chicken, chopped
Melt margarine in a sauce pan, remove from heat and stir in flour and the bouillon. Pour in 1/4 cup of the milk and whisk until completely incorporated. Slowly add the rest of the milk, whisking as you go to prevent lumps. Cook over medium heat until thick and bubbly. Stir in soup, then chicken. Cook a few more minutes until the meat is hot. Serve or freeze after adding the meat. To use after freezing either defrost in the fridge for a day or so then warm on the stove or in the microwave or put the frozen gravy into a saucepan and warm over low heat, stirring frequently until hot.