Homemade Cream of Chicken

I make a lot of recipes that can use cream of chicken soup. However, I don't always have it on hand, and since learning to make my own I actually prefer doing it myself. In most cases it's not much more work or mess (except for tuna noodle casserole, I always use a can for that).

For both my chicken-and-biscuits and my chicken-broccoli-cheese casseroles I start by cooking some onions in a little oil/butter/margarine. If I don't already have cooked chicken, I cook that at this stage also. (Sometimes I'll throw in a little garlic, too).  When the chicken's cooked (or if you're just starting with onions, when they're soft), add about a cup of water and half a cube of chicken bouillion. Then, on the side, I pour a cup of milk and add  to it 1-1.5tbsp corn starch. (Whisk it in good with a fork, don't let it sit too long or it will settle. If it does settle, just re-whisk it.) I add that to the water/onion/(chicken) in the pan. Bring that to a simmer and you'll see the "sauce" thicken. Add more milk/cornstarch if needed. Taste it, you can add more chicken bouillon, or more water/milk/cornstarch to make more sauce as you need.

It's the perfect base for nearly any creamy chickeny casserole. :)


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