Crockpot Chicken and Gravy

3-4 boneless skinless chicken breasts

¼ tsp. salt

½ tsp. black pepper

¼ tsp. garlic powder

2 packets chicken gravy mix (0.87 oz. each)

1 can cream of chicken soup (10.5 oz.)

1 can chicken broth (14.5 oz.)

2 tsp. Dijon mustard

Prepare the crockpot by spraying with nonstick cooking spray.

Season the chicken with garlic powder, salt, and pepper, and place it in the crockpot.

In a small bowl, combine cream of chicken soup, gravy seasoning mix, chicken broth, and mustard until smooth. Pour over the chicken.

Cook on low for 6-8 hours.

When the chicken is tender, remove and shred with two forks. Return it to the crockpot and mix well.

Serve over cooked rice, noodles, or mashed potatoes.

Prep time: 10 minutes. Cook time: 6-8 hours.

Chicken Parmesan Grilled Cheese Sandwich

2 slices of sourdough bread

1 cup cooked chicken breast, shredded or sliced

½ cup marinara sauce

½ cup grated Parmesan cheese

½ cup shredded mozzarella cheese

3 Tbsp. olive oil or butter

½ tsp. dried basil

½ tsp. garlic powder

Cook and shred or slice the chicken breast. Season with salt and pepper.

Spread a thin layer of marinara sauce on one side of each bread slice. Layer the shredded chicken over the sauce on one slice of bread.

Sprinkle the Parmesan and mozzarella cheese over the chicken. Sprinkle dried basil and garlic powder over the cheese.

Top with the other slice of bread, sauce side down.

Heat a skillet over medium heat and add 1 tablespoon of olive oil or butter.

Place the sandwich in the skillet and cook until the bread is golden brown and the cheese is melted, about 3-4 minutes per side. Press down gently with a spatula to ensure even grilling.

Remove from the skillet and let cool for a minute before slicing. Serve hot.