Use this dry chicken-flavored casserole sauce mix to whip up any quantity of sauce whenever your recipe calls for cream of chicken soup. When cream of mushroom is needed, there is a beef-flavored version if you have pantry space to keep two containers of mix on hand.
This really has been a life saver for me on more than one occasion. It took a while before I completely let go of the canned soup stash in my pantry. Finally, when I was out of it and resorted to this powdered mix to whip up homemade soup. Then I decided it was the best route to use as my mainstay.
You can adjust the seasonings to your taste and use as much or as little of the sauce as you need for a customized recipe. A triple or quadruple batch can be thickened in the microwave for larger quantities of food for a party or large family event.
Chicken Casserole Sauce Mix Uses
The possibilities are endless!
Hash Brown Casserole, Chicken Lasagna,
Tater Tot Hot Dish,
Company Chicken! King Ranch Chicken,
Chicken Pot Pie,
a simple gravy.
You’ll be glad you tried it! It heats up so smooth and creamy, not congealed and lumpy like the canned soup. It makes all of these dinners turn out so good.
Chicken Casserole Sauce Mix
- 2 c nonfat dry milk
- 3/4 c cornstarch
- 1/3 c instant chicken bullion
- 2 T dried minced onion flakes
- 1 t dried basil
- 1 t dried thyme
- Combine all ingredients, mixing well. Store in airtight container.
- To use: Combine 1/3 cup mix with 1 cup cool water in microwave-safe dish. Cook for 1 minute, then stir. Cook and stir every 30 seconds until thickened. Or, if browning meat or adding to any dish with hot ingredients, just add it as you would a cornstarch slurry.
- Yield: 3 cups mix, equivalent to about 9 cans of soup
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