Recipes for Gravy Chicken Commercially Bottled or Canned Opened

Ingredients

• 2 cups cooked chicken, shredded (expired but safe gravy chicken)
• 1 cup frozen mixed vegetables
• 1/2 cup onion, diced
• 1/2 cup celery, diced
• 1/2 cup mushrooms, sliced
• 1/4 cup all-purpose flour
• 1 cup chicken broth
• 1/2 cup milk
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 sheets of refrigerated pie crust

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, sauté the onion, celery, and mushrooms until tender.
3. Add the flour to the skillet and cook for 1-2 minutes, stirring constantly.
4. Slowly whisk in the chicken broth and milk, ensuring there are no lumps.
5. Add the frozen mixed vegetables, shredded chicken, dried thyme, salt, and pepper to the skillet. Cook until the mixture thickens.
6. Transfer the chicken mixture to a deep dish pie plate.
7. Place one sheet of refrigerated pie crust over the filling, trimming any excess. Use a fork to create steam vents on the crust.
8. Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
9. Allow the pot pie to cool for a few minutes before serving.

Ingredients

• 8 ounces pasta of your choice
• 2 cups cooked chicken, shredded (expired but safe gravy chicken)
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the pasta according to package instructions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant.
3. Add the shredded chicken to the skillet and cook until heated through.
4. Reduce the heat to low and stir in the heavy cream, Parmesan cheese, dried basil, salt, and pepper. Cook until the sauce thickens slightly.
5. Add the cooked pasta to the skillet and toss until evenly coated with the creamy sauce.
6. Garnish with fresh parsley and serve hot.

Ingredients

• 2 cups commercially bottled or canned opened gravy chicken
• 2 tablespoons vegetable oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 1 cup sliced mushrooms
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon cornstarch
• 1/4 cup water
• Cooked rice, for serving

Instructions

1. Heat vegetable oil in a large pan or wok over medium-high heat.
2. Add sliced onion and minced garlic to the pan and stir-fry for 2 minutes until fragrant.
3. Add bell pepper, broccoli, and mushrooms to the pan and continue to stir-fry for another 3-4 minutes, until vegetables are crisp-tender.
4. Push the vegetables to one side of the pan and add the commercially bottled or canned opened gravy chicken to the other side. Stir-fry for 2-3 minutes to heat through.
5. In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, and water until smooth. Pour the sauce over the chicken and vegetables, stirring to coat everything evenly.
6. Continue to cook for an additional 2-3 minutes, until the sauce has thickened.
7. Serve the gravy chicken stir-fry over cooked rice and enjoy!