revising a recipe....help needed

15 years ago

I made my Chicken 'n Stuffing Casserole this weekend but I've decided to try to revise the recipe to NOT include the canned soups.

Here's the original recipe:

Chicken 'n' Stuffing Casserole

cooked and chopped chicken meat, a whole chicken or 6-8 breasts

1 stick butter or margarine

1/2 cup chopped celery

1/2 cup chopped green bell pepper

1/2 cup chopped onion

2 cups chicken broth

1 can cream O' chicken soup (undiluted)

1 can cream O' celery soup (undiluted)

1 pkg. Pepperidge Farm corn bread stuffing

Saute vegetables in butter. Mix chicken meat with soups and broth. Mix stuffing with celery, pepper, and onion. Put half of stuffing mixture in bottom of a large casserole, greased. Pour chicken mixture over. Top with rest of stuffing mixture. Bake at 350F for 30-40 minutes.

I know there is a sub recipe for cream o' soup, but I didn't find it in a search here. Or could I make a sauce with a roux and chicken broth to sub for the soups? Any help is greatly appreciated.

Teresa

Sort by:Oldest

Comments (5)

annie1992
15 years ago
Teresa, I've actually used this, I copied it from one of those "frugal living" sites that I don't remember. Anyway, it's not bad, but if you read the ingredients, it really is a base of roux and chicken broth. I do use fresh onions and garlic, not powdered or dehydrated, and my home canned chicken stock. I haven't tried to freeze it for future uses, but the original recipe notes are included and say it freezes well.

Cream of Chicken Soup Base

A flavorful condensed cream of chicken soup base recipe for use in dishes that call for canned creamed soups

Yield:
3 cups (about 2 cans)

Ingredients:
1 1/2 cups chicken broth*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour

Instructions:
1. In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).

2. In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.

**Or, diced onions (boil with broth for a few minutes)

***Or, fresh minced garlic (boil with broth for a few minutes)

This recipe was featured in 10 Fabulous Foods We Make At Home (Not Buy!) :)

Preparation Time:
5 minutes

Cooking Time:
10-15 minutes

Tammy's Review:
I think this is an excellent substitution for the store-bought cans of condensed soups. It's so flavorful (even without MSG)! ;) I like to make this with leftover chicken broth (or even turkey broth!) and then freeze in 1 1/2 cup sized portions. Then, when I need a quick "can" of soup for a recipe, I just thaw some! I have made this in large batches (3-4 quarts at a time) and it saves even more time rather than having to make a small amount each time you need some. My rating: 10/10.

Annie
rachelellen
15 years ago
The problem with using home made soups as a substitute is that they would need to be much more intense in flavor, since the canned is undiluted.

When I make my "cream of" soups, I use double or triple the amount of vegetables called for in a basic recipe, simmered in stock 'till tender and then pureed before adding only enough cream to add the flavor, to cut on calories and fat. The flavor is also intensified, as a bonus!

For a casserole of this sort, I would probably make a cream of celery soup in a very strong chicken broth in this fashion and then thicken it with extra roux.
Related Discussions
I need help again, revised plan (pic's included)
Q
Comments (16)
I like the overall bones of the plan. I think that if it were me, I'd make the following tweaks (of course, this is all personal preference): 1) Windows in dining room and den--change to 1 set of 2 double hung windows stuck together, rather than 2 separate double hungs. I prefer wider windows than multiple smaller windows. This is also easier with window coverings. Instead of 4 panels, you'll only need 2. 2) Stairs to basement, I'd open the stairs to basement on the family room side. I just personally really dislike enclosed stair cases. I'd add a door at the bottom of the basement steps if you plan on closing that space off. that open top stair well will also give you more flexibility in moving large objects downstairs. 3) Garage entry--I'd carve out a small place to hang my coat, drop my keys, etc. It doesn't sound like you have kids living at home, but I'd still want a place for DH and me to drop our things. 4) Is there a way to get a window into your main floor bath? You are so close to an exterior wall. May be a little bit of reconfiguring can get a window in there. I love natural light, especially in a bathroom. 5) Stair landing on 2d floor-- Open up stairwell by moving door to bonus room to left about 6 ft. You can still close off that space, but at least you'll have a more open stairwell (and also give you more flexibility in moving large objects upstairs). Me, personally, I'd also open the stairwell to the nook so that you can get natural light into the stairwell area. You could add a door between the nook and the bonus room if you want to close that space off, may be even double french doors? Also, I'd get rid of the wall right in front of the stairs between it and the bathroom. 6) 2d floor bathroom--I'd push the sink into the storage area. You have so much space upstairs, it seems kind of too bad to make a cramped little bathroom upstairs. 7) Bigger windows in bedrooms 3 & 4 Anyway, it sounds like you guys are empty nesters. In building the house, it sounds like you want the ability and flexibility to live on only 1 floor. That being so, I'd just be careful not to make the other spaces seem like second class citizens in the house. The main spaces just seem so much nicer and sunnier than the other spaces. Although the other spaces don't have to be as nice, it doesn't take that much to add bigger windows and give those spaces an airier feel. Just my 2 cents. Good luck!
...See More
Panic! need recipe help
Q
Comments (11)
Thanks all. Triciae, that recipe sounds very good and I'm going to tuck it away for another day. This fellow is also gluten intolerant. I appreciate all of you responding so quickly. I will just make two dishes, one with, and one without. The sauce without mustard sounds awfully bland, but he often eats very bland food. I think I will put some lemon wedges on the table just in case it needs a little spark. He is a really nice guy and worth all the effort. He just has health issues with many foods. I would love to cook for him and his wife more often, but I'm always afraid I'm going to use an ingredient that will cause him problems.
...See More
Revised layout -- please critique -- I need some sleep :)
Q
Comments (14)
Thanks robotropolis -- I DO need some hand-holding. That's why I have you all ;) Seriously though, I thought I was doing well with the cabinet designers. They seemed to know what they were doing. But when I asked where the electrical outlets would be in the island, they seemed shocked. I said I needed electrical for small appliances, and they said they could put one under the counter where the stools are. I responded that I like to use an immersion blender at the cooktop and they looked blank-faced. Has no one ever asked for electrical in an island?? Do they not know what an immersion blender is? Then they told me that an oven stack with an oven, steam oven & speed oven wouldn't be tall and they showed me their sample wall. I am 5'3, the 2 cabinet designers are similar height. We walked over the the oven stack, and they tried to show me that it's fine. I then asked them to take off their 5 inch heels (this is S.Fla) and try again. They then had to admit they would have to reach above their heads to get stuff out of the top oven. Adorable girls & very nice, but NOT cooks! Lavender -- The undercounter stools at the island really were intended for me (and perhaps a helper) to sit at while prepping, not for eating, so the table wouldn't be redundant. Having said that, and considering robo's comments about not leaving doors open in the heat/humidity, I agree that it makes sense to combine the seating into the island. We are a family of 5 (although kids are grown), so 5 stools at the island and getting rid of the separate table would work. I could put a larger table outside for the times that the weather is good and we want to eat out there -- we tend to eat outside during holidays when the kids bring friends home, so a larger outdoor table, sitting horizontal to the kitchen might work. I like where you put the sink closer to the glass sliders. It takes it out of the way of the cooktop/frig. It's farther from the dining room, but clearing the table would be easier in a sense because we would walk from the DR to the sink outside of the island aisle (closer to the pool). I'm going to explore making the glass sliders smaller and perhaps incorporating a window above the sink -- not so low that the grill outside would be too visible, but low enough that the person standing at the sink would have a nice view. Interesting.
...See More
Revised kitchen layout--need help with sink, DW placement
Q
Comments (7)
Most people prefer the dishwasher to be to the right of the sink, but it also depends where your dish/glasses storage is. I'd recommend that the prep sink go on the end of the island closest to the cooktop. Trash? Probably immediately next to the prep sink. As for the sink cabinet width, it depends on your sink. If you don't know the size of your sink, probably best to go for a 36" cabinet. One other suggestion. I found 12" drawers to be pretty useless (although I think it's a great idea to create a cabinet in the space where you wrote in "12" stack of drawers" in the island. One of my favorite cabinets in my previous house/kitchen was the cabinet dedicated to the step stool. Ours was 9" and it was extremely convenient.
...See More
Lars
15 years ago
Make a sauce with a roux and chicken stock, and you will be fine. I normally make a Veloute sauce using chicken or vegetable stock, and in place of salt I will use a soup base that I get at the restaurant supply store. I find that Better Than Bouillon soup base is an okay substitute for the restaurant supply brands and is cheaper.

Annie's recipe looks good, but I personally cannot eat dishes with milk, which is why I use stock instead.

Lars
teresa_nc7
Original Author
15 years ago
Thanks! This is just what I needed to know to change up this recipe!

Teresa
grainlady_ks
15 years ago
Yet one more frugal method....

"Magic Mix" is a recipe that was developed by the Utah Extension Service. There are several variations of the recipe (check on-line). I prefer the one made with cornstarch, instead of all-purpose flour, because I don't use commercial flour products. There is a recipe on-line that uses oil instead of butter, if you'd rather use a vegetable oil in the mix.

It's a great little mix for making all kinds of things, including Cream of _______ soup.

Magic Mix

2-1/3 c. dry powdered milk
1 c. all-purpose flour or 1/2 c. cornstarch
1 c. (2 sticks) butter, at room temperature (I use coconut oil)

Combine dry milk, flour or cornstarch, and butter into a large bowl. Mix with electric hand mixer until it looks like cornmeal. Keep mix tightly covered in the refrigerator for up to eight months. Yield: 5-cups.
----------------------------------------------------

CONDENSED CREAM OF CHICKEN SOUP

1 c. Magic Mix
3/4 c. chicken broth
1 t. dried parsley flakes (optional)
dash of onion salt

Combine Magic mix and chicken broth. Stir constantly over medium-high heat until mixture thickens. Add parsley and a dash of onion salt. Use in any recipe calling for canned cream of chicken soup.
--------------------------------------------------

CONDENSED CREAM OF CELERY SOUP

1 c. Magic Mix
3/4 c. water for cooking celery
1 c. chopped celery, cooked and drained
pinch celery seed
1 t. dried parsley flakes (optional)

Combine Magic Mix and water from cooking the celery. Stir constantly over medium-high heat until mixture thickens. Add celery, celery salt, and parsley. Use in any recipe calling for canned cream of celery soup.
---------------------------------------------------

More recipes using Magic Mix:

-McDonaldÃ¢ÂÂs Cheeseburger Macaroni and Cheese
http://everydayfoodstorage.net/2008/05/21/the-magic-of-magic-mix-recipes-perfect-for-kids/food-storage-recipes

-Lemon Pepper Chicken Saute
-Magic Mix White Sauce
-Magic Mix Pudding
http://everydayfoodstorage.net/2009/02/18/lemon-pepper-chicken-sautea-magic-mix-food-storage-recipe/food-storage-recipes

-Unique Recipes From Magic Mix
http://www.storefood.com/Grain/ldscn/44.html

-Gluten-Free Magic Mix
http://www.adventuresofaglutenfreemom.com/2010/01/gluten-free-magic-mix-2/

In the book, "I Can't Believe It's Food Storage" by Crystal Godfrey, there are even more recipes available using Magic Mix:
-Pesto Alfredo Sauce
-Condensed Cream of Mushroom soup
-Condensed Cream of Broccoli Soup
-Condensed Cream of Tomato Soup
-Magic Mix Fudgsicles

-Grainlady

revising a recipe....help needed

Comments (5)

annie1992

rachelellen

Related Discussions

Lars

teresa_nc7
Original Author

grainlady_ks

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

revising a recipe....help needed

Comments (5)

annie1992

rachelellen

Related Discussions

Lars

teresa_nc7Original Author

grainlady_ks

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

teresa_nc7
Original Author