Brooke Brown
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Brooke Brown · Original audio
DIY Cream of Chicken Powder Mix
I officially refuse to buy canned cream of chicken anymore.
And listen—I know it tastes good. I know casseroles have been riding with it for decades. But that weird shiny blob that slides out of the can with a little thunk? No. It tastes fine, but visually it feels like a trust exercise I didn’t agree to.
This is not that.
It’s not going to look like canned cream soup. It’ll be looser while hot, then thicken as it cooks and cools. It tastes great, works beautifully in casseroles, and keeps a jar of “I got dinner handled” sitting in your pantry.
Dry Mix- 2 cups powdered milk- 3/4 cup cornstarch- 1/4 cup chicken bouillon powder- 1 teaspoon poultry seasoning- 1 teaspoon black pepper- 1 teaspoon onion powder
Whisk everything together really well and store in an airtight jar.
To make cream of chicken soup- 1/3 cup dry mix- 1 cup cold water
Whisk the dry mix into the cold water until smooth. Heat in a saucepan over medium heat, stirring often, until thickened.
To make the condensed version (what I used in last night’s casserole)- 10.5 ounces water- Scant 1/2 cup to 1/2 cup dry mix
Whisk until smooth, then heat over medium heat until it thickens to a gravy-like consistency.
At first it’s going to look thinner than the canned stuff. That’s normal. It thickens as it cooks, and it thickens even more as it cools.
Cream of chicken with herbsIf you want a little extra something, add:- 1/2 teaspoon dried thyme- 1/2 teaspoon dried parsley
That’s it. No gelatinous mystery blob. No can opener. No regrets.