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Shredded Chicken Gravy On Mashed Potatoes

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If you’re seeking a meal that wraps you in warmth and nostalgia, look no further than Shredded Chicken Gravy on Mashed Potatoes! This delightful dish combines tender shredded chicken smothered in a rich gravy, served atop a bed of creamy mashed potatoes. It’s the ultimate comfort food that’s perfect for family dinners, weeknight meals, or anytime you need a little extra coziness. Let’s explore why you’ll want to save this recipe and make it a staple in your home!

Why You’ll Love Shredded Chicken Gravy on Mashed Potatoes

1. Ultimate Comfort Food

There’s something incredibly satisfying about digging into a plate of mashed potatoes topped with savory chicken gravy. This dish is sure to evoke feelings of home and comfort, making it perfect for cold days or family gatherings.

2. Easy to Make

With simple ingredients and straightforward steps, this recipe is easy enough for anyone to whip up, whether you’re an experienced cook or just starting out in the kitchen. Plus, it’s a great way to use leftover chicken!

3. Versatile Meal

This dish can be served as a hearty main course or a side dish, depending on your preference. Pair it with steamed vegetables or a crisp salad for a well-rounded meal.

4. Make-Ahead Friendly

You can prepare the shredded chicken and gravy in advance, making it a perfect option for meal prep. Just heat it up and serve it over freshly made mashed potatoes for a quick and satisfying meal.

The Recipe: Shredded Chicken Gravy on Mashed Potatoes

Ingredients

For the Shredded Chicken:

  • 2 cups cooked chicken (shredded, rotisserie or leftover)
  • 1 cup chicken broth
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

For the Gravy:

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • Salt and pepper to taste
  • Optional: a splash of heavy cream for richness

For the Mashed Potatoes:

  • 2 pounds potatoes (such as Yukon Gold or Russet)
  • 4 tablespoons butter
  • ½ cup milk (or more, to taste)
  • Salt and pepper to taste

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