What can i use to replace cream of chicken?!
What can i use to replace cream of chicken?
INGREDIENTS
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup diced onion
1 (8 ounce) can chili beans, drained
6 (12 inch) flour tortillas, cut into strips
6 skinless, boneless chicken breast halves - cooked and shredded
4 cups shredded Cheddar cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix sour cream, salsa, cream of chicken soup, onion and chili beans.
Layer the bottom of a 9x13 inch baking dish with 1/3 tortilla strips. Top with 1/3 chicken, 1/3 sour cream mixture and 1/3 Cheddar cheese. Repeat layering with remaining ingredients.
Bake in the preheated oven 20 to 30 minutes, or until golden and bubbly. Let stand about 10 minutes, or as long as you can stand it!!! You're done!
I am makig this for dinner and I dont have any cream of chicken....is there anything i can use as a replacement? I really dont want to run to the store!
2 weeks ago
ok...im not a complete dumb*ss....if i had any other cream soups i would use them!!
Answers:
2 weeks ago
ok...im not a complete dumb*ss....if i had any other cream soups i would use them!!
There is no substitute for cream of chicken soup. Now, get off the couch, turn off the t.v. and haul your butt down to the store.
mushroom soup, or milk and cornstarch
milk and cornflour
Cream of mushrooms soup or you can make a white sauce, add fresh mushrooms to the sauce if you happen to have them.
The recipes below may be doubled.
THIN WHITE SAUCE:
1 tablespoon butter
1 tablespoon flour
1/2 teaspoon salt
1 cup milk or 1/2 cup evaporated milk and 1/2 cup water
MEDIUM WHITE SAUCE:
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1 cup milk or 1/2 cup evaporated milk and 1/2 cup water
THICK WHITE SAUCE:
3 or 4 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1 cup milk or one half cup evaporated milk and 1/2 cup water
Melt butter in a sauce pan and whisk in flour and salt until smooth. Gradually stir in cold milk, cooking over direct heat and stirring constantly until sauce boils; reduce heat slightly and continue to stir until sauce becomes smooth and thick. When sauce thickens, simmer for an additional 10 minutes over very low heat, stirring occasionally.
Stir carefully to avoid lumps. If sauce becomes lumpy, use a stick blender or rotary beater to blend out lumps or else press through a sieve. Wondra flour may be used to great advantage since this flour does not have a tendency to lump.
Do you have any other 'cream of...' soups - mushroom, celery, broccoli, etc. ???
Other wise I would make a basic white sauce and season well - perhaps add a bit of chicken bullion or a pkg of dry chicken gravy mix to the white sauce
or you could melt cream cheese and blend with milk and season for a thick sauce
you can use other cream of soups, like mushroom, spinach, asparagus
You could try one of the following substitution recipes (if you don't have any other cream soups on hand - as they would work fine):
Cream Soup Substitute II
http://southernfood.about.com/od/ingredi...
Condensed Cream Soup Substitution
http://www.cooks.com/rec/doc/0,1824,1581...
Also, found this:
This recipe is the equivalent to 1 10 2/4 oz can cream of chicken soup. The recipe may be doubled, but still use only 1 egg yolk.
Creamed Soup Base
1 1/2 C. chicken broth
4 T. flour
2 T. butter
1 T. cream
1 egg yolk
In a small saucepan, heat broth 10 minutes. Melt butter and stir in flour to make a roux. Whisk roux into broth. In a small bowl, blend together cream & egg yolk. Gradually add 1/4 c. of broth mixture. Pour contents of bowl into saucepan. Cook and stir for 10 minutes. Do not boil.
Prep time: 20 min
Yield: 1 1/4 C.
Anyway, good luck, and good cooking, hope I helped!!
I would say just a little chicken broth but the consistancy of how they are tossed together may be to runny would be my try. If your having company over for dinner to eat this tonight, I would make the trip to the store to get it just right. Your dish sounds very good!! Enjoy
You could use about a cup of white sauce. Start with a roux from the drippings of the chicken and flour. Cook for a minute and slowly add some milk. Turn down the heat and cook till it thickens.
But reading over the recipe you don't really need it at all. Personally I would just up the quantity of salsa and sour cream.
Do you have any other cream soups such as cream of celery or cream of mushroom?
Cream of mushroom, cream of celery, chicken broth a half a can.....