Sometimes you just want comfort food. I think I do at least a couple times a week. This recipe is definitely a comfort food.

I’ve been thinking about this dish for about a week and finally got around to making it. I knew I wanted chicken. I knew I wanted gravy. And, I knew I would serve it over either potatoes, pasta or rice. Rice won out.

I, personally, love jasmine rice and eat it almost exclusively as far as rice goes. But, it is starchy and it will be sticky if you don’t take the time to rinse it. For me, that isn’t a big deal – as I don’t mind sticky rice – but, just be aware in case you make jasmine rice for the first time. In case anyone wants to know, this is how I cook my rice. I use 1 cup of rice to 1 1/3 cup of water. After rinsing my rice, I add it to the water, along with some salt – cover and bring it to a boil. Once a boil is achieved, I turn it down to the lowest simmer possible (or, if I have time to wait, I sometimes just turn it off – but, if you do – keep the pot covered!). Your rice is done when all water has been absorbed.

For the gravy, I diced up 2 chicken breasts and seasoned with salt, pepper and umami seasoning. Since the chicken breasts are lean, I used a little bit of avocado oil spray in the pan. I cooked the chicken until it had a nice sear on it.

To the chicken, I added chicken stock, a can of cream of chicken soup and one packet of brown gravy mix.

I stirred the mixture until everything was well mixed and let it cook for a bit. Toward the end, I added in some heavy cream.

I wanted the gravy a little thicker, so I added a slurry to the pan at the very end.

Then served it over rice! It is an easy comfort food that I’m certain I will cook again.

Chicken and Gravy Over Rice

2 chicken breasts, diced
1 can cream of chicken soup
2 1/2 cups chicken stock (save 1/2 cup for slurry)
1/4 cup heavy cream
1 packet brown gravy mix
1 tbsp umami seasoning
1/2 tsp salt
1 tsp pepper
Avocado oil spray (or oil of choice)

Rice, cooked as directed

• Dice chicken
• Add chicken to a hot pan that has a little avocado oil in it – add in umami seasoning
• Saute chicken until it is seared
• Add in 2 cups of chicken stock, cream of chicken soup and gravy mix – stir until well mixed
• Let the chicken and gravy cook for about 10 – 15 minutes
• Add in heavy cream and mix through
• If your gravy isn’t thick enough, use the reserved chicken stock to make a slurry and cook for another 5 minutes or so, until the gravy thickens
• Serve the chicken and gravy over rice