Condensed Cream Of

Whether you want to make a roast, a casserole, or funeral potatoes (yum!) when you pick up that can of Cream of Chicken or Mushroom and realize "Oh crap, this isn't gluten free", look no further. This is the recipe to substitute without any problems. And if you're just a gluten free sympathizer, you don't need anything special, you should already have all the ingredients in your pantry.

Condensed Cream Of

2 oz. chicken or mushroom (optional)

3 T butter

1 c milk

7 t cornstarch (or potato starch)

1 chicken bullion cube*

Chop the chicken or mushroom into tiny pieces. Place them in a small saucepan with the butter. Cook over medium heat until the chicken or mushroom is tender (about 5 min). 

Completely smash the bullion cube. In a separate bowl (small) mix together the remaining ingredients and stir to dissolve. Add to the pot with the chicken/mushroom. Increase heat to high, continue stirring until the mixture boils. Stop cooking when mixture is thick as canned condensed cream of. Enjoy!


*Make sure your bullion cubes are gluten free, not all brands are!

This turns out just as good without adding the chicken or mushroom, and you can even use beef flavored bullion if you want. It's fast, easy, and you can even double it and freeze if you don't want to make this frequently.