Type what you have

Ingredients

• ✓ chicken gravy
• oil
• chicken breast
• egg noodle
• green pea

Instructions

1. 1 Heat oil in a large skillet. Cube chicken into bite-sized pieces and brown in hot oil.
2. 2 Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
3. 3 Add hot cooked noodles to chicken in the skillet and pour in gravy and peas. Stir together until ingredients are coated with gravy.
4. 4 Cover skillet, reduce heat to medium-low, and let simmer for 10 minutes until gravy and peas are hot. Serve directly from the skillet.

By Susan DiMario

Ingredients

• ✓ chicken gravy
• potato
• pea
• carrot
• chicken
• pie crust
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer for 5 minutes. Drain and season potatoes with salt.
3. 3 Combine cooked potatoes, gravy, peas and carrots, and chicken in a bowl.
4. 4 Press 1 crust into a 9-inch pie pan. Pour potato mixture into crust and cover with second crust. Pinch edges to close pie, and trim off any excess from edges. Make a small cut in the center of the crust. Brush the top with beaten egg.
5. 5 Bake in the preheated oven until golden brown, about 35 minutes.

By Breannazar

Ingredients

• ✓ chicken gravy
• chicken
• corn
• carrot
• turkey gravy
• stuffing

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Shred or tear chicken into bite-sized pieces, removing as much chicken as possible, or as much as you think you need; place torn chicken in a 9x13-inch baking dish.
3. 3 Add corn and carrots; pour chicken gravy and turkey gravy on top. Mix well and sprinkle stuffing over top to cover.
4. 4 Bake in preheated oven for about 30 minutes, or until golden brown.

By Lesley

Ingredients

• ✓ chicken gravy
• stuffing
• chicken
• broccoli
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
2. 2 Mix stuffing, chicken, broccoli, chicken gravy, and half the Cheddar cheese in a large bowl. Spread into the prepared baking pan; sprinkle with remaining Cheddar cheese.
3. 3 Bake in the preheated oven until cooked through and Cheddar cheese is melted, 20 to 25 minutes.

By mythreesonsnh

Ingredients

• ✓ chicken gravy
• cream of celery soup
• milk
• baking potato
• onion
• ham
• cheddar cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Stir soup, gravy, and milk together in bowl. Layer 1/2 each potatoes, onion, ham, and soup mixture in a 13x9x2-inch shallow baking dish. Repeat layers with remaining 1/2 each potatoes, onion, ham, and soup mixture. Cover dish with aluminum foil.
3. 3 Bake in the preheated oven for 40 minutes; uncover dish, continue baking 25 minutes more. Top with Cheddar cheese; bake until potatoes are tender and cheese melts, about 5 minutes more. Let stand 10 minutes.

By Campbell's Kitchen

Ingredients

• ✓ chicken gravy
• olive oil cooking spray
• chicken
• cream of chicken soup
• evaporated milk
• sage and onion stuffing mix
• onion
• garlic
• celery seed
• black pepper
• potato nugget
• mozzarella cheese
• cheddar cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray.
2. 2 Heat a large skillet over medium heat. Spray lightly with cooking spray. Add chicken strips; cook until no longer pink in the center and the juices run clear, about 4 minutes per side. Cut into cubes.
3. 3 Transfer chicken to a large bowl. Add chicken gravy, cream of chicken soup, evaporated milk, stuffing mix, onion, garlic, celery seed, and black pepper; mix until combined.
4. 4 Spread frozen potato nuggets in the bottom of the prepared pan. Pour chicken mixture evenly on top. Sprinkle mozzarella cheese and Cheddar cheese on top.
5. 5 Bake casserole in the preheated oven until golden and bubbly, about 45 minutes.

By Carolyn Coleman

Ingredients

• ✓ chicken gravy
• milk
• all-purpose flour
• chicken breast
• vegetable oil
• butter
• mushroom
• white wine
• half and half
• dijon mustard
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Pour milk into a wide, shallow bowl. Spread flour into a separate wide, shallow bowl. Dip each chicken breast half into milk to coat; move to the dish with flour and press chicken into flour to coat entirely.
3. 3 Heat oil in a skillet over medium-high heat. Fry chicken in hot oil until golden brown, about 3 minutes per side. Remove chicken to a plate; drain fat from the skillet and return to medium-high heat.
4. 4 Melt butter in the skillet. Sauté mushrooms in hot butter until softened, about 2 minutes.
5. 5 Pour white wine over mushrooms. Stir gravy, half-and-half, and mustard with mushrooms; season with salt and pepper. Bring the liquid to a simmer and cook for 2 minutes.
6. 6 Return chicken to the skillet and cook until chicken is no longer pink in the center and juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By DebbyJean