Cream of Chicken/Mushroom Soup Substitution

Twinmom1221

Does anyone have any recommendations for what I can use as a substitute for Cream of Chicken or Cream of Mushroom soup in casseroles? I have used Greek Yogurt in the past but sometimes there is too much of a tangy flavor. I also like the mushroom or chicken flavor the soup adds along with the creaminess.

chrissyh

have you tried the 98% kind? I use it often.

audigal2008

bump good question

willywonka

I use the Campbell's healthy request 98% versions, they are really good.

MB_Positif

This is tough...because honestly, the sodium in those soups is what makes it taste so good. The creaminess, also delicious. I really wish I had the recipe, but I can not find it (it was one I got online) for a white bean/chicken chili. Anyhow, there was some low sodium chicken broth in the recipe, but then you were supposed to let it cook in a crock pot and then mash some of the beans against the side of the crock. Then you stirred it up again which gave a creamy effect. You could also use cornstarch or flour to thicken up a broth/stock which would eliminate some of the fat from the cream soup.

twink44

1 TBS. heart healthy olive oil heated on medium heat, add 1 TBS. all purpose flour cooking about 2-3 minutes while you stir. Add 1 cup non-fat evaporated milk and 1 cup fat-free chicken broth, whisk while heating and heat until thickened, about 5-7 minutes on medium heat. Cool before adding to your casserole. Takes no more than 15 minutes to prepare and there is no hidden salt. On that note, I would add some additional salt to your casserole. For mushroom, substitute beef broth and stir in 1/4 cup thinly sliced mushrooms after thickened or one small can of mushrooms. Bon Apetit!

chrissyh

I wonder if the veggie broth would work in the above?? (Never tried it)