- 10 tablespoons of butter
- 2/3 cup unbleached all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon celery salt
- 1/2 teaspoon ground black pepper
- 1 3/4 cups low-sodium chicken broth
- 2/3 cup milk (I used 1%)
I just can’t tell you how many yummy-looking casserole recipes I have passed up because they have called for condensed soups like cream of chicken, mushroom, artichoke, and the list goes on…
Yesterday I saw a Poppy Seed Chicken Casserole recipe that a neighbor once made for us in a Goosebury Patch recipe booklet. I really wanted to make it but then realized it had a can of cream of chicken condensed soup in it. I must admit that although I used condensed soups when I first got married, I quickly stopped using them because of the sodium and fat content. I also never thought they tasted very good. Sorry!
Yesterday I thought, enough is enough! My family and I should be able to enjoy casserole recipes like this one without having to use condensed soups.
Soooo, in the kitchen I went to create my own recipe for cream of chicken soup.
By golly, we would have Poppy Seed Chicken Casserole by the day’s end!
Guess what? I did it! It was super easy and quick and delicious…AND NOW I’M SHARING IT WITH YOU!
Here’s how easy it was:
1. In a medium saucepan, melt your butter.
2. Now add your flour. Stir for one minute.
3. Add salt, pepper, celery seed, garlic and onion powders.
4. Add your chicken broth and milk. Stir with a whisk until it thickens.
That’s it! Easy as can be. Now go forth and create the hundreds of casserole dishes you have always dreamed of!