Sorry for the recent lack of posts. I'll try to make up this week. Emergency medical needs can throw a kink in all plans! :)
I don't make many casseroles overseas because most call for sour cream, cream of something soup and lots of cheese. These are either not available, hard to get, or expensive. I have a couple recipes for a decent cream of chicken soup though that you can substitute in casseroles with pretty good results. However, something like a poppy seed chicken casserole, where you might have to substitute for the soup and the sour cream just never turns out right! Too many substitutions! Last night we made a casserole that works well with the substitute cream of chicken though, so I'll give you the soup recipes for the how-to this week and then the casserole recipe as well. These work well in things like chicken pot pie, too.
Cream of Chicken Soup #1
1 1/2 Tbs butter
3 Tbs flour
1/2 cup chicken broth
1/2 cup milk
salt and pepper
additional spices
Melt butter in saucepan. Add flour, stirring well, until smooth and bubbly. Put heat on low. Add chicken broth and milk, slowly, stirring constantly. Cook until thickened and bubbly. Remove from heat and add seasoning to taste.
This is just a basic white sauce with chicken flavor. It makes 1 cup, which is a little less than a typical can of Campbell's soup--it will also be much thinner.
Cream of Chicken #2
2 cups dry milk powder
3/4 cup cornstarch
1/4 cup chicken bullion powder or granules
2 tsp pepper
2 tsp onion flakes or 1 tsp onion powder (opt)
1 tsp basil (opt)
1 tsp thyme (opt)
other seasonings
Mix all together and store in ziplock or airtight container. This is like a master mix. When ready to use, but 1/3 mix to 1 1/2 cups water and cook over low heat until thickened. The spices will just add depth of flavor to your soup and the dish you use it in. Just season it with whatever you'd like. I usually add some onion powder, garlic powder and the basil. Often I put closer to a half cup of the mix when making it up to get it a bit thicker.
I don't make many casseroles overseas because most call for sour cream, cream of something soup and lots of cheese. These are either not available, hard to get, or expensive. I have a couple recipes for a decent cream of chicken soup though that you can substitute in casseroles with pretty good results. However, something like a poppy seed chicken casserole, where you might have to substitute for the soup and the sour cream just never turns out right! Too many substitutions! Last night we made a casserole that works well with the substitute cream of chicken though, so I'll give you the soup recipes for the how-to this week and then the casserole recipe as well. These work well in things like chicken pot pie, too.
Cream of Chicken Soup #1
1 1/2 Tbs butter
3 Tbs flour
1/2 cup chicken broth
1/2 cup milk
salt and pepper
additional spices
Melt butter in saucepan. Add flour, stirring well, until smooth and bubbly. Put heat on low. Add chicken broth and milk, slowly, stirring constantly. Cook until thickened and bubbly. Remove from heat and add seasoning to taste.
This is just a basic white sauce with chicken flavor. It makes 1 cup, which is a little less than a typical can of Campbell's soup--it will also be much thinner.
Cream of Chicken #2
2 cups dry milk powder
3/4 cup cornstarch
1/4 cup chicken bullion powder or granules
2 tsp pepper
2 tsp onion flakes or 1 tsp onion powder (opt)
1 tsp basil (opt)
1 tsp thyme (opt)
other seasonings
Mix all together and store in ziplock or airtight container. This is like a master mix. When ready to use, but 1/3 mix to 1 1/2 cups water and cook over low heat until thickened. The spices will just add depth of flavor to your soup and the dish you use it in. Just season it with whatever you'd like. I usually add some onion powder, garlic powder and the basil. Often I put closer to a half cup of the mix when making it up to get it a bit thicker.
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