Healthy Substitute for Cream of Chicken Soup

From: mapaklenk

On Jul 4, 2009

Used this in a casserole and did not reconstitute it first. Great to know it is better for us and still gives that flavor needed in such things. Thanks for sharing!

From: bmcnichol

On May 5, 2009

I thought I had a can of cream of chicken soup and I was making Crustless Chicken Pot Pie. I made this up and used it. It had a good taste to it but it was rather thin. I have the remaining mix so will play with it a bit next time I need it for a recipe.

From: mr gene

On Jul 27, 2005

Used this in a chicken and dumplings dish, worked great. Don't use any boullion that aren't low sodium it will be to salty.

From: litha420

On Apr 22, 2007

My little girl is allergic to Garlic and i cant buy store bought soups or broths so this is a life saver for me!!!! I used evaporated milk(same amount as calls for powdered milk) instead of powdered milk since i didnt have any and cut the recipe down to two.I also added chicken broth in the same amount as milk. I cant use bouillon cubes either so I used my homemade broth in place of this as well(same amount as bouillon). It still turned out wonderful. I also used this to make a gravy for my chicken and added a little salt to the recipe. My husband LOVED it and suggested I just make the soup and just put the chicken and corn I made with it in it and make a chowder. So this is a crowd pleaser with my bunch. Thanks sooo much.I can do so much from this one recipe I couldnt do before!!!!