Yesterday I wrote about how I was eagerly awaiting having green bean casserole and how I thought maybe we could make the cream of chicken soup from scratch. Well, Eric pulled it off and it was AMAZING!! We let mom have a taste and she wanted to steal the plate! It was SO good, so here’s how it worked.
Cream Soup Recipe:
Grill 1 chicken breast tender, chop into very small cubes
2 tbsp flour – 2 tbsp butter or margarine – Combine in pan for roux base
Add 1 cup milk and 1 cup low sodium chicken broth – whisk until combined
Add 1.5 tsp chicken bouillon powder, 1/2 tsp onion powder, 1/4 tsp thyme, 1/8 tsp rosemary, dash of sage, 1/2 tsp parsley, 1/2 tsp black pepper and the chicken. Keep whisking, bring to boil, then reduce to simmer and continue whisking until thickened.
Green Bean Casserole:
Pour the cream soup into a casserole dish. Add 3 cups fresh, cut green beans that have been steamed until tender. Add 2/3 cup French’s fried onion. Stir together and bake 15 minutes. Stir, top with more fried onion, bake another 10 minutes. Let stand several minutes before serving.
I know most people use cream of mushroom, and I bet you could make that soup recipe into mushroom by adding sauteed mushrooms instead of the grilled chicken. We got used to using cream of chicken because I was allergic to mushrooms (but I’m not anymore) and now we just like the taste better.
Let me tell you, that was the best cream soup I’ve ever tasted (I tried it before it went in the casserole) and it was the best bean casserole I’ve ever had. You’ve got to try it! We’re even thinking that it would make a fantastic base for a chicken pot pie style soup. We’re going to try it next week!