About 4 years ago I made a huge effort to get away from using canned and boxed foods. Our family wanted to eat healthier and wanted to get away from the unnecessary additives and preservatives. We started reading labels and learning what to look for. By no means are we super health nuts, we just try to be conscious of what we are putting into our meals. Which means we stopped using canned cream soups in recipes. But I recently had a rather fervent request from my youngest to make what we call Chicken & Rice. Which is essentially just chicken cooked in cream of chicken and served over rice. So I decided to make Homemade Cream of Chicken.
For step by step photos of this recipe – check it out on Instructables – Homemade Cream of Chicken.
It was much easier than I thought it would be, although I have no idea why I thought it would be hard. I just wish I had made a go of it sooner so that we could have been enjoying this whole time! I used white pepper instead of black pepper purely for aesthetic reasons, because I didn’t want black specs. You can absolutely use black pepper if you don’t have white pepper on hand (I always have it because I use it in my mashed potatoes for the same reason). Some people push this through a sieve with very fine holes, to remove all of the seasonings. This makes it look closer to what you get out of the can, but it doesn’t make sense to me to remove the flavors.
As I mentioned above, I made this so that I could make a family favorite of Classic Chicken & Rice. Back when my kids were younger, this was a quick meal that I could make and everyone would gobble up. I would empty 2-3 cans of cream of chicken into a sauce pan and put the chicken directly into the cream of chicken. Let it cook for about 40 minutes and then serve it over long grain white rice. Since I made the cream of chicken, I decided to make the chicken a little more and back it in the oven with some more seasoning. It was so so good in the end.
Now Let’s Get Cookin’!
Homemade Cream of Chicken
- 4 tbsp Butter
- 1 tsp Garlic Powder
- 4 tbsp Flour
- 2 cups Chicken Broth
- 1 tsp Poultry Seasoning
- 1 tsp Celery Salt
- 1 tsp White Pepper
- 1 tsp Salt
- 1 cup Heavy Cream
- In a sauce pan over medium heat, add butter and garlic powder. Once melted, whisk in flour, let cook for 2 minutes.
- Whisk in chicken broth and let cook for 2 minutes. Then whisk in poultry seasonings, celery salt, white pepper, and salt.
- Whisk in heavy cream and let cook for 2 minutes more. Reduce heat to low and let simmer for 5 minutes, stirring occasionally.
- Use as a replacement for any recipe that calls for canned cream of chicken.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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