Substitute for Can of Cream of Chicken Soup

For a creamy, chicken-flavored base in recipes, you can substitute a can of cream of chicken soup with a homemade version using butter, flour, milk, chicken broth, and seasonings, or use alternatives like Greek yogurt, sour cream, or a combination of milk and broth.

Open up any vintage cookbook and you'll find one secret ingredient that pops up over and over again, from casserole to casserole: canned condensed soup. These tried-and-true recipes expertly utilize cream of chicken, cream of mushroom, cream of celery, and/or cream of tomato soup to elevate classic, crowd-pleasing casseroles. Canned cream of soups became a staple in casserole recipes, likely starting in the 1950s, after Campbell's introduced the soup in 1947 and promoted its use in various recipes, including casseroles.

Cream of mushroom soup (and other flavors) became a convenient binder and shortcut for sauces and gravies in casseroles, making them easy and quick to prepare. Campbell's Soup played a significant role in popularizing these recipes, with the company placing recipes for dishes like green bean casserole (1955) on their cans.

*This substitute for cream of chicken soup recipe is equal to one can of soup.

2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup milk (or heavy cream for richer flavor)
1/2 cup chicken broth
chicken bouillon, optional
Salt and pepper to taste
Optional: onion, garlic, herbs

Melt butter in a saucepan over medium heat. Whisk in flour until thick, about 2 minutes.

Gradually whisk in milk and chicken broth until smooth. Add a touch of chicken bouillon to broth or milk to replicate the savory flavor of canned soup. Bring to a simmer, stirring occasionally, until thickened, 3 to 5 minutes.

Season with salt and pepper.

Other Substitutes:

Greek Yogurt: Full-fat Greek yogurt can provide a similar creamy texture and a slight tang.

Sour Cream: Similar to Greek yogurt, sour cream adds richness and thickness.

Chicken Broth with Thickener: Use chicken broth and thicken it with a slurry of cornstarch or flour and water. (will not have the creaminess as in recipe above)