Description
A delicious chicken gravy made with shredded chicken cooked in a rich broth.
Ingredients
Scale
- 2 pounds boneless skinless chicken breast
- 2 cups chicken broth
- 2 packets chicken gravy (0 ounces each)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 cups homemade cream of chicken soup
Instructions
- In a deep skillet or Dutch oven, combine chicken breasts and chicken broth. Bring to a boil, then reduce heat to a simmer.
- Allow the chicken breasts to cook, uncovered, for about 10-15 minutes, or until cooked through (a thermometer inserted in the center of a chicken breast should register at least 165F).
- Turn off the heat. Use two forks to shred the chicken in the pan, being careful not to splash the hot broth.
- Whisk the dry contents of the chicken gravy packets into the pan, stirring well until dissolved.
- Add in the garlic powder, black pepper, and cream of chicken soup, stirring until thoroughly incorporated.
- Turn the heat to medium and allow the mixture to heat for about 5 minutes, or until gravy has thickened a bit.
- Serve hot over mashed potatoes, rice, or biscuits.
Notes
- This gravy can be adjusted for thickness by adding more or less chicken broth.
- Leftover shredded chicken works great in this recipe.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 100mg