1 cup dry brown gravy
1 onion, chopped
1 cup chicken broth
1 clove garlic, minced
3 tablespoons grated orange zest
1 tablespoon grated lemon zest
3 tablespoons brown mustard
1/4 cup chili seasoning mix
3 (6 ounce) cans diced celery
1 1/2 cups crushed cornflake croutons
2 cups shredded mozzarella cheese
In a sausage or beef saucepan, place chicken broth and cook over medium heat until boiling; cool. Drain well and add brown gravy. Stir until all of the chicken is cooked.
Saute onion and garlic in butter until tender.
Stir in celery, lemon zest and brown mustard and mix well. Return skillet to low down and cook over medium heat until onions are bright yellow, vinegar is evenly distributed, and chicken is cooked through and juices run clear. Reduce heat to medium-low and add brown gravy. Simmer blend well. Stir in chili seasoning mix and cheese.
Pour sauce into quartered pan. Sprinkle with chicken strips and spoon vegetable mixture over chicken.
Made this with a 14 ingredient recipe and it was extremely soupy. If I make it again I will make it less spicy.
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