Cream of Chicken soup mix

I love this mix recipe! It takes a little more time versus using condensed soup from a can, but it is healthier, less expensive, and takes up less pantry space.  This recipe replaces about 9 cans of cream of chicken condensed soup and can be stored in a plastic container or quart sized mason jar.

Here is the link to the original recipe:  Make ahead cream of chicken soup mix

Cream of Chicken dry mix

Stir together and store in airtight container:

2 cups dry milk

3/4 cup cornstarch

2 Tbsp dried onion

1/4 cup chicken bouillon powder

1/2 tsp black pepper

1/8 tsp ground thyme

I also like to add a little garlic powder (about 1 tsp)

Stir 1/3 cup dry mix with 2/3 water in a small pot over medium heat until thickened and add to your recipe. This replaces a can of condensed soup. 

Here are links to my favorite recipes using the mix:

Hamburger Stroganoff http://www.julieseatsandtreats.com

Crockpot chicken and dumplings  http://www.imitationbydesign.com
*I also add some chopped carrots and celery to the crockpot in this recipe

I also use the mix in my own recipe "Crockpot Tangy Chicken"

2 chicken breasts
4 peeled potatoes
2 peeled carrots cut in large chunks
cream of chicken soup mix with water
1 tsp garlic powder
1 Tbsp dried onion
1/4 c white vinegar

Spray bottom of crockpot and add chicken breasts.  Place potatoes and carrots on top.  Add 1/3 cup dry chicken soup mix to 2/3 cup water in a pot and cook on medium heat until thickened.  Stir in vinegar, garlic powder, and dried onion.  Pour mixture over vegetables and chicken in crockpot.  Cook on low 6-8 hours.

Other recipes: The mix is great in whatever version of hashbrown casserole you like (I make mine with hashbrowns, cream of chicken soup, sour cream and cheese)

You can also use it as your soup base for creamy soups.  I add a little more milk, some chicken broth, seasonings and peeled/diced potatoes and carrots for a potato soup.