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 can....it 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.
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.
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