1 cup seasoned chicken slices, broken into smaller pieces
1/3 cup freeze dried carrots
½ cup dried onions
1 cup potato chunks
1/3 cup freeze dried peas
1/3 cup Veloute sauce (chicken gravy)
1-2 Tbsp. chicken bouillon
1 Tbsp. butter powder
½ Tbsp. powdered milk
2 Tbsp. flour
1 tsp. Chef’s choice seasoning
Put all ingredients into a pot. Add 6 cups of water and bring to a boil . Stir well for a minute or two, allowing the gravy to thicken. Simmer 10 -15 minutes. Serve with rolls.
