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So many family favorite casseroles start the same way: open a can of cream of chicken soup. It is handy, but it is also easy to run out of right when you need it, and filled with stuff you don’t need. Our Chicken Casserole with its crunchy cornflake topping, a cozy Chicken Noodle Casserole, and even a holiday green bean casserole all depend on that creamy base. The good news is you do not need the can at all. You can make a fresh batch on the stove with ingredients you probably already have.
Our Cream of Chicken Soup Substitute takes about 10 minutes from start to finish and makes the equivalent of one 10.75 ounce can. Whisk 1 cup of cold milk with 2 tablespoons of cornstarch in a small saucepan, then add 1 ½ tablespoons of butter, 1 teaspoon of chicken bouillon paste, and a little salt, pepper, onion powder, garlic powder, and dried parsley. Bring it to a boil, stirring often, and let it simmer for 30 seconds more to thicken. That’s it! It has a 4.98 star rating from almost 200 reviews, and readers love that it tastes like real food instead of something from a can.
How to use homemade cream of chicken soup in casseroles
One recipe can be used anywhere a recipe calls for a can of condensed cream of chicken soup. In our classic chicken casserole, it gets stirred together with diced chicken, celery, instant rice, sliced hard boiled eggs, and slivered almonds, then baked at 375°F for 25 minutes under a buttery cornflake crust. It also works beautifully in Tuna Noodle Casserole, Funeral Potatoes, and Chicken Enchiladas. Because it is thickened with cornstarch instead of flour, it is a helpful swap for anyone cooking gluten free, as long as your bouillon is gluten free too.
This recipe is also easy to make ahead. Cook a batch, let it cool, and keep it in an airtight container in the fridge for up to a week, so it is ready the next time a casserole is on the menu. The recipe card also includes variations for other cream soups, like cream of mushroom. Get all the details in our Cream of Chicken Soup Substitute recipe.
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