Chicken and vegetable gravy on toast

Name: Chicken and vegetable gravy on toast
Total time: 25 min
Yield: 2 servings
Ingredients: 1½ cups shredded cooked chicken; 1 cup frozen mixed vegetables; 1 cup low-sodium chicken broth; ½ cup milk; 2 tbsp all-purpose flour; 1 tbsp butter; 2 slices bread

Shredded chicken and small vegetables in a creamy gravy over toast.

25 minutes estimated for the original recipe · 2 servings

Dinner

These are familiar home meals, not a medical diet. Before cooking for someone facing illness, check their allergies and follow their care team’s advice about food, texture and dietary restrictions.

People to serve

Quantities adjust for 1–8 people. For larger portions, use a larger pan or cook in batches; allow extra time. For partial cans, measure that fraction of the contents. Season to taste.

What you’ll need

“In pantry” checks names, not available quantities. Edit your pantry.

cooked chicken1½ cups shredded
frozen mixed vegetables1 cup
chicken broth1 cup low-sodium
milk½ cup
all-purpose flour2 tbsp
butter1 tbsp
bread2 slices

Water is not counted as a pantry ingredient. Dietary labels refer to the specified ingredients; check packaged products for allergens and suitability.

Let’s cook

Melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute.
Slowly whisk in broth and milk. Simmer, stirring, until smooth and lightly thickened.
Add vegetables and cooked chicken. Simmer for 8–10 minutes, stirring, until the vegetables are tender and the filling reaches 165°F (74°C).
Toast the bread. Spoon the hot chicken mixture over it and allow the toast to soften slightly before serving.

An original recipe, kitchen-tested. Times are estimates and depend on your equipment and preparation pace.

FoodSafety.gov cooking temperature guide

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