Kittencals Creamy Chicken Gravy Recipes

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KITTENCAL'S CREAMY CHICKEN GRAVY



Kittencal's Creamy Chicken Gravy image

This should yield about 3 cups gravy, if you don't use it all you can freeze it, use a good-quality chicken broth for this

Provided by Kittencalrecipezazz

Categories     Sauces

Time 10m

Yield 3 cups (approx)

Number Of Ingredients 8

1/4 cup butter
1/4 cup flour
2 (10 ounce) cans chicken broth, undiluted
1 tablespoon oxo chicken bouillon powder (I just use 1 small package OXO bouillon powder)
1 cup milk
1 pinch garlic powder (optional)
1 -2 teaspoon dried onion flakes (rubbed between fingers to release the flavors)
black pepper (lots black pepper!)

Steps:

  • In a heavy saucepan melt butter over medium-high heat.
  • Whisk in flour and stir constantly for 1 minute (do not let the flour brown).
  • Slowly add in broth, chicken bouillon powder, half and half or milk, pinch garlic powder (if using) and dryed onions; stir/whisk over medium heat until smooth and thickened (this should take about 2-3 minutes).
  • Add in lots black pepper and salt if desired.
  • Delicious!

Nutrition Facts : Calories 264.8, Fat 19.9, SaturatedFat 12, Cholesterol 52.3, Sodium 1274.9, Carbohydrate 13.2, Fiber 0.3, Sugar 1.1, Protein 8.4

KITTENCAL'S SAWMILL GRAVY (CREAM GRAVY)



Kittencal's Sawmill Gravy (Cream Gravy) image

I usually make this from pork sausages but any kind of pan drippings will do, the amounts listed will give you about 2 cups but can be easily doubled, it freezes well so make a double batch and freeze half for next time, just pop it in the microwave to defrost and warm when ready to use -- this is *very* good! ---- also see my recipe#145064

Provided by Kittencalrecipezazz

Categories     Sauces

Time 15m

Yield 2 cups

Number Of Ingredients 7

2 tablespoons pan drippings (from pork sausages, chicken etc or use bacon fat)
1/4 cup flour
1 teaspoon black pepper (lots of black pepper!)
salt (optional)
1 pinch garlic powder
1 1/2 cups chicken broth
1/2 cup 18% table cream or 1/2 cup half-and-half

Steps:

  • Heat the pan drippings over medium heat.
  • Whisk in flour and cook until lightly golden brown (about 3-4 minutes, the flour must be light brown!).
  • Add in black pepper and garlic powder; then add in the broth and whisk until smooth; bring to a simmer, then slowly whisk in the cream.
  • Cook until slightly thickened (about 4-5 minutes).
  • Season with more black pepper and salt if desired.

Nutrition Facts : Calories 207.3, Fat 12.8, SaturatedFat 7.5, Cholesterol 39.6, Sodium 584.8, Carbohydrate 15.8, Fiber 0.8, Sugar 0.7, Protein 7.1

CREAMY CHICKEN GRAVY



Creamy Chicken Gravy image

A superb mixture of flavors that meld together perfectly while simmering. I always start this about 2 hours before my planned meal time; this is my husband's favorite gravy that I make. Enjoy over fried chicken and mashed potatoes. Yum!

Provided by Alycia Sanders

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes

Time 1h37m

Yield 6

Number Of Ingredients 11

½ tablespoon butter
⅓ red onion, finely chopped
2 cloves garlic, minced, or to taste
1 dash ground thyme
salt and ground black pepper to taste
⅓ cup white wine
1 (16 ounce) can chicken broth
1 cup milk
1 ½ tablespoons chicken bouillon
¼ cup cold water
¼ cup all-purpose flour

Steps:

  • Melt butter in a saucepan over medium-high heat; add red onion. Saute until translucent, about 3 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Season with thyme, salt, and pepper.
  • Pour wine into the saucepan; simmer until wine has reduced, about 3 minutes. Pour in chicken broth, milk, and bouillon; stir. Reduce heat to low, cover the saucepan, and simmer gravy until flavors meld, about 1 hour.
  • Combine water and flour in a bowl; mix thoroughly. Pour slowly into the gravy while stirring continuously. Simmer until thickened, 15 to 30 minutes more.

Nutrition Facts : Calories 73.3 calories, Carbohydrate 7.9 g, Cholesterol 7.9 mg, Fat 2.2 g, Fiber 0.3 g, Protein 2.7 g, SaturatedFat 1.2 g, Sodium 699.3 mg, Sugar 3 g

KITTENCAL'S BEEF GRAVY



Kittencal's Beef Gravy image

This is not a fancy beef gravy and I am not claiming it to be the best, but for the ease of this recipe it's sure a great gravy that can be used for many recipes --- my favorite way to use this gravy is prepare as directed then add in slices of cooked leftover beef roast, steak or cooked meatballs to hot gravy, then serve on toasted buns with mashed potatoes--- the amount of flour listed will give you a thick gravy if you prefer a thinner gravy reduce the flour by 1 to 1-1/2 tablespoons --- do not add any salt if desired it may be added in at the end of cooking --- also see my recipe#145064

Provided by Kittencalrecipezazz

Categories     Sauces

Time 5m

Yield 5 cups (approx)

Number Of Ingredients 7

1/2 cup butter or 1/2 cup margarine
1/2 teaspoon black pepper (or to taste)
1/8 teaspoon garlic powder (optional or to taste)
1/2 cup flour, plus
2 tablespoons flour (for a very thick gravy increase to 3 tablespoons)
1 tablespoon oxo beef bouillon powder (or to taste, I use 2 small package OXO beef bouillon powder)
4 cups canned low sodium beef broth (or use beef pan drippings with broth to make up 4 cups, omit the bouillon if using beef drippings)

Steps:

  • In a saucepan over medium-high heat melt butter or margarine until bubbly (do not brown).
  • Add in the black pepper, garlic powder (if using) and flour, then whisk for 1 minute.
  • Slowly add in the beef broth and beef bouillon powder (or beef broth mixed with pan drippings) stir over low heat until smooth, thickened and bubbly about 3 minutes).

Nutrition Facts : Calories 220.6, Fat 18.6, SaturatedFat 11.7, Cholesterol 48.8, Sodium 170.1, Carbohydrate 12.2, Fiber 0.5, Sugar 0.1, Protein 1.9

KITTENCAL'S CHICKEN CRESCENT ROLL CASSEROLE



Kittencal's Chicken Crescent Roll Casserole image

This will also work great with turkey; if you do not have chicken breasts, then use any leftover cooked chicken. If desired you can fill the crescents just with the filling mixture and omit the soup, just brush with butter before baking. They are wonderful just stuffed with the filling! A few members have experienced a soggy bottom, so you might want to consider just drizzling half (or even a little less) of the soup mixture on top and a little around the sides of the crescents, then save the rest of the soup mixture for another time (this will help prevent a soggy bottom). You may use the jumbo crescent rolls and stuff with more chicken mixture :)

Provided by Kittencalrecipezazz

Categories     Chicken

Time 55m

Yield 8 serving(s)

Number Of Ingredients 14

2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
1 (10 3/4 ounce) can cream of chicken soup, undiluted
3/4 cup grated cheddar cheese (or any cheese of choice) or 3/4 cup swiss cheese (or any cheese of choice)
1/2 cup 18% table cream (or use whipping cream)
4 ounces cream cheese (very soft)
4 tablespoons butter (very soft but not melted)
1/2-1 teaspoon garlic powder (optional)
1/3 cup onion, finely chopped (can use green onions)
2 large cooked chicken breasts, finely chopped (or use about 2 cups, can use cooked turkey)
1/2-3/4 cup finely grated cheddar cheese
1/2 teaspoon seasoning salt (or use 1/2 teaspoon white salt or to taste)
1/2 teaspoon ground black pepper (or to taste)
2 -4 tablespoons mayonnaise or 2 -4 tablespoons whipping cream
1 -2 cup grated cheddar cheese (for topping)

Steps:

  • Set oven to 350°F.
  • Butter a casserole dish (any size to hold crescent rolls).
  • In a saucepan, mix half and half cream, 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup (can season with black pepper if desired).
  • Heat just until the cheese melts (do not boil).
  • For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder (if using).
  • Add in the chopped chicken, onion and cheddar cheese; mix well until combined.
  • Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry).
  • Season with seasoned salt or white and black pepper to taste.
  • Unroll the crescent rolls.
  • Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end.
  • Drizzle a small amount of soup mixture on the bottom of the dish.
  • Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
  • Drizzle the remaining sauce on top (you don't have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired.
  • Bake for about 30 minutes.

Nutrition Facts : Calories 518.1, Fat 31.8, SaturatedFat 17, Cholesterol 126.4, Sodium 847.5, Carbohydrate 34.8, Fiber 2.3, Sugar 3.6, Protein 22.9

KITTENCAL'S MOIST CHEDDAR-GARLIC OVEN FRIED CHICKEN BREAST



Kittencal's Moist Cheddar-Garlic Oven Fried Chicken Breast image

This is for serious garlic lovers. The chicken bakes out so moist and tender! Grated cheese may be sprinkled on top of the breast the last 5 minutes of cooking if desired but that is optional. Double all ingredients for more than four breasts and adjust the amount of garlic to suit taste. For the coating amount you might be able to get away with 5 or maybe 6 very small chicken breasts, but I would suggest to increase the amount slightly --- to take this dish to yet another level, about 10 minutes before the cooking time is finished, drizzle the top of the chicken with a little pasta sauce, then sprinkle mozzarella cheese on top. Return to oven for about 10 minutes until the chicken is completely cooked and sauce is hot and cheese has melted. For a lemon-garlic flavor add in 3 tablespoons lemon juice to the melted butter/garlic mixture --- *NOTE* for a healthier alternative Smart Balance Butter Blend may be used in place of the melted butter --- you will love this chicken! Visit my food blog, www.kittencalskitchen.com, for more of my recipes.

Provided by Kittencalrecipezazz

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

1/3 cup butter, melted
2 tablespoons minced garlic (can use more or less)
2 teaspoons garlic powder, divided (garlic lovers can use more)
1/2 teaspoon seasoning salt (or can use white salt)
3/4 cup seasoned dry bread crumb (seasoned or plain)
1/2 cup finely grated cheddar cheese
1/4 cup freshly grated parmesan cheese
1/2 teaspoon ground black pepper (or to taste)
4 boneless skinless chicken breasts
shredded cheddar cheese (optional and use any amount desired, or can use shredded mozzarella cheese)

Steps:

  • Preheat oven to 350°F.
  • Butter an 11 x 7-inch pan (if using more than 4 breasts use a larger pan).
  • In a bowl, combine melted butter with fresh minced garlic, 1 teaspoon garlic powder and salt.
  • In another bowl, combine the dry breadcrumbs with 1/2 cup finely grated cheddar cheese, Parmesan cheese 1 teaspoon garlic powder and coarse ground black pepper.
  • Dip chicken in butter mixture; then in crumb mixture.
  • Place in prepared pan and bake uncovered for 35-45 minutes or until cooked through, larger breasts may take more time (placing the chicken on a rack in a pan will produce an extra crispy crust).
  • Top with shredded cheddar or mozzarella the last 5 minutes of cooking (this is only optional.

Nutrition Facts : Calories 452.1, Fat 26.1, SaturatedFat 14.8, Cholesterol 136.7, Sodium 852.6, Carbohydrate 18.6, Fiber 1.4, Sugar 1.5, Protein 34.9

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