Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Difficulty: Easy
Cuisine: American
Ingredients
- 2 (12.5-ounce) cans chicken, drained
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon dried thyme (optional)
- Salt to taste
- 2 tablespoons heavy cream (optional, for a creamier gravy)
- Chopped fresh parsley for garnish
Instructions
Step 1
Drain the canned chicken thoroughly and gently break it into bite-sized pieces with a fork. Set aside.
Step 2
In a medium skillet or saucepan, melt the butter over medium heat.
Step 3
Whisk the flour into the melted butter and cook for 1 to 2 minutes, stirring constantly. This creates a roux, which thickens the gravy and removes the raw flour taste.
Step 4
Slowly pour in the chicken broth while whisking continuously to prevent lumps from forming.
Step 5
Add the garlic powder, onion powder, black pepper, thyme, and salt. Continue stirring until the gravy begins to thicken, about 4 to 5 minutes.
Step 6
Stir in the canned chicken and gently simmer for another 5 minutes until heated through.
Step 7
If desired, stir in the heavy cream for a richer, creamier texture.
Step 8
Taste the gravy and adjust the seasoning as needed.
Step 9
Serve hot over mashed potatoes, cooked rice, biscuits, toast, or egg noodles. Garnish with chopped parsley before serving.
Recipe Tips
- Drain the canned chicken well to prevent watery gravy.
- Stir constantly while making the roux for the smoothest texture.
- Add frozen peas, carrots, or corn for extra vegetables.
- A pinch of paprika or poultry seasoning adds even more flavor.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
Serving Suggestions
This canned chicken and gravy pairs perfectly with:
- Creamy mashed potatoes
- Steamed white or brown rice
- Fresh buttermilk biscuits
- Buttered egg noodles
- Toast
- Roasted vegetables
- Green beans or peas
- Side salad
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth if the gravy becomes too thick. This recipe is not recommended for freezing because the gravy may separate after thawing.
Nutrition Information (Per Serving)
- Calories: 285
- Protein: 30g
- Carbohydrates: 10g
- Fat: 13g
- Saturated Fat: 6g
- Cholesterol: 80mg
- Sodium: 780mg
- Potassium: 290mg
- Fiber: 0g
- Sugar: 1g
- Calcium: 25mg
- Iron: 1mg