Empty chicken gravy and onion soup mix into saucepan. Add 1 ½ cups of cold water.
Bring to a boil, stirring occasionally. Reduce heat and simmer 5 minutes.
Stir in chicken and simmer for 5 more minutes.
Serve over egg noodles, rice, bread, stuffing or biscuits.
TIPS: A great way to get more vegetables in your diet is to add them to the Chicken and Gravy recipe. Think about adding a can of peas and carrots (drain first) or a cut-up fresh carrot. If you used canned vegetables, add during the last few minutes of cooking to heat through. If you use fresh vegetables, add at the beginning to cook through.
Heat oil in a large skillet. Add onions, celery and garlic and sauté until transparent.
Cook orzo according to package directions, using chicken broth instead of water. During last 2 minutes of cooking time, add spinach. Drain well in a colander. Add beans, onion mixture, and pepper. Mix gently until well combined.
Blanch (cook in boiling water for 3 minutes) broccoli. Drain off water. Cut off small florets and coarsely chop enough remaining broccoli stems to equal 2 cups.
Heat oil in a medium pot over medium heat. Saute the onion and celery until soft, about 5 minutes.
Whisk in flour and cook 1 minute. Add the broth and evaporated milk. Cook, stirring constantly, until the mixture simmers and thickens, about 5 minutes. If you don’t have enough evaporated milk to make soup creamy, add some regular milk, ½ cup at a time.
Add the chopped broccoli, cheese, pepper, nutmeg and salt, to taste. Stir until the cheese melts and the soup is heated through, about 3 minutes. Serve about 1 cup per person topped with broccoli florets. (Note: if using the 5 oz. evaporated milk, add another ½ cup of ‘regular’ milk to bring the amount of liquid to about 12 oz.).
To make the broth, heat 1 cup of water to almost boiling and add 1/2 to 1 large bouillon cube. Let dissolve and stir until the water turns to broth.
Heat the cup of broth and soup-can of water in a 12-inch skillet or large pot, over medium-high heat to a boil. Stir in the uncooked rice. Reduce the heat to low and cover. Cook until the rice is tender (about 20 minutes). DO NOT DRAIN.
Stir the soup, milk, and tuna in the skillet. Top with cheese. Stir the bread crumbs and butter in a small bowl. Sprinkle over tuna mixture. cook until the mixture is hot and bubbling.