Wednesday, October 19, 2011

Cream of Chicken Soup Substitute

I have been making this for a couple of years now.  There is just something about the way that cream of chicken slides out of the looks like chicken jello.  Ick.  I feel like a food snob but I just can't use it any longer!  This substitute is really simple and tastes so much better in your casseroles!

1/4 c. flour
6 Tbsp. butter
1 cup chicken broth
1 cup milk
salt and pepper, to taste

Over medium heat, melt the butter in a sauce pan.  After it is melted, whisk in the flour until it is bubbly and smooth.  Remove the pan from the heat and slowly whisk in the chicken and milk.  Return the pan back to the heat and bring to a soft boil until the soup thickens, whisking continuously.  Add salt and pepper as you see fit.  This recipe is equal to two cans of cream of chicken soup.

Monday, October 17, 2011

Crock Pot Chicken and Dumplings

This is a super speedy dinner that you can throw together and walk out the door in the morning.  The chicken is so tender and juicy--this would make a perfect dinner for a cool fall evening!

3 large frozen, boneless, skinless chicken breasts
1 bag of frozen corn
1 can of cream of chicken soup or this substitute
1 can of frozen biscuits

Place chicken and corn in crockpot.  Pour soup over the top.  Cook in the crockpot on low for 8 hours.  Shred chicken and return to crock pot.  Place biscuits on top of the chicken/corn mixture.  If you can take the insert out of your crock pot, place in oven and bake for 10 minutes at 400 degrees.  Or, you can place the lid back on your crock pot and cook for another hour.