8 tablespoons (1 stick) grass-fed butter
1/2 cup gluten-free flour (I used @namastefoodsllc Flour in mine)
1 teaspoon kosher salt
1/2 cup sour cream
1/4 teaspoon freshly ground black pepper
32 ounces reduced-sodium organic chicken broth
2 teaspoons of dry ranch dressing seasoning packet
1/4 teaspoon garlic salt
2 cups of cooked and shredded chicken breast
Steamed rice, enough for your family
Chow Mein Crispy Noodles (my kids love these on it)
sliced green onions
1. Place butter into a large saucepan over medium heat, stirring to melt. Slowly whisk in flour, salt, and pepper until smooth and thick, for 1-2 minutes. Slowly whisk in chicken broth until smooth. Increase heat to high, whisking until thick, about 2 minutes. Add sour cream, ranch seasoning, garlic salt, and cooked chicken breast. Stir and season accordingly. You may prefer additional salt, pepper, and garlic salt. I transferred this to my crock pot and kept it on low all day until dinner. You can either serve it immediately or crock pot it until you are ready.
2. Place rice on serving plates and top with chicken gravy. Have toppings at the table and top with whatever you like!