A: Yes! To make a “from-scratch” version, replace the canned soup with a mixture of ½ cup sour cream and ¼ cup butter, melted, whisked with the broth and gravy packet. The texture will be slightly different but still delicious.

Q: Can I use frozen chicken?
A: It is not recommended by the USDA for safety reasons, as it can spend too long in the “danger zone” temperature. For best results and food safety, thaw your chicken in the refrigerator first.

Q: My gravy is too thin. How can I fix it?
A: The cornstarch slurry method described in Step 5 is the easiest fix. You can also mix 2 tablespoons of softened butter with 2 tablespoons of flour into a paste and whisk that into the hot gravy, cooking for 15-20 minutes until thickened.

Q: Can I add vegetables to this?
A: Absolutely! Sturdy vegetables like carrots, celery, or potatoes can be added at the beginning. For softer veggies like peas or corn, stir them in during the last 30 minutes of cooking.

Enjoy!