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Melt the butter over medium-low heat.
Whisk in the flour and cook for 1–2 minutes, stirring constantly.
Slowly whisk in the chicken broth and milk until smooth.
Simmer, stirring often, until thickened, about 3–5 minutes.
Stir in the garlic powder, onion powder, salt and pepper.
Use it right away in any recipe that calls for cream of chicken, or let it cool and store it for later.