Homemade Cream of Chicken

This recipe is totally pilfered from someone else's blog, because I use cream of mushroom in everything, but I don't like cr of chicken bc of all the "additives." I am going to try this...plus it would cost me a lot less!

HOMEMADE CREAM OF CHICKEN
1 1/2 c.chicken broth (2 cubes chicken bullion and 1 1/2 cups water)1/2 teaspoon poultry seasoning
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 teaspoon black pepper
1/4 teaspoon salt (more or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk, divided
3/4 cup flour


In medium-sized saucepan, bring chicken broth, seasonings, and 1/2 c. of the milk to a boil. In a bowl, whisk together the remaining 1 cup of milk and flour.

Add to boiling mixture and continue whisking briskly until mixture boils and thickens. Cook until desired consistency is reached, keeping in mind that it will continue to thicken as it stands.

Makes the equivalent of 2 cans of condensed cream of chicken soup.  (like in the can with no milk or water added.)

I would use this in chicken and rice and other casseroles.