"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Cream of Chicken substitute Recipe

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This recipe for Cream of Chicken substitute, by , is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Alyssa Smith


For one can equivalent:
2 Tbsp butter
3 Tbsp flour
c. chicken broth
c. milk
tsp. salt
tsp. pepper
** OR **
For 4 can equivalent:
1 stick butter
c. flour
2 c. chicken broth
2 c. milk
1 tsp. salt
1 tsp pepper

Melt butter on med/low heat. Whisk in flour, cook 1-2 min. Stir in chicken broth, then milk. Whisk until thickens, simmer 3-5 min. Add salt and pepper. When cool, use in recipe or freeze (in equal portions if making larger recipe). Consistency changes when frozen and thawed, but still works well in recipes.

Personal Notes:
Personal Notes:
I use this in all of my recipes that call for cream of chicken because I like that I can control the sodium. Also, it tastes like delicious cream gravy on its own.




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