Cream of Chicken Soup (makes about 3 cups, or 2 cans)
1 1/2 cups chicken broth
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour
1. In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).
2. 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 (this should only take about 5 min at most).
This can be frozen in 1½ c amounts if you make it ahead of time.
Recipe obtained from here.
1 cooked chicken cut in bite sized pieces (I use 3 large chicken breasts)
2 cans cream of chicken soup (see above recipe)
1 cup chicken broth
2 cups milk
3/4 cup flour
1/4 cup butter
Mix all ingredients in a pot until thick and bubbly. I usually cook the chicken ahead of time and dump it in after everything else is mixed together. I also normally make the cream of chicken soup right before I make this, but you can make it ahead of time if desired. You will probably need to add salt to taste, but I normally don't bother and just add some when I eat it.
Serve over rice and Chinese noodles, then top with any combination of the following (see, versatility at its finest, perfect for picky children):
sliced almonds or cashews
crushed or chunk pineapple
and anything else you want.
I'm not really sure how many servings it makes, but probably 8-10 at least. A LOT. We ate it every night for a week.
I personally prefer a combination of chicken goop, cheese, cashews, coconut, and pineapple chunks on my crunchy noodles and rice, but to each their own. It makes great leftovers (though I highly recommend adding the crunchy noodles and cashews right before you eat it or they get soggy) and also works well for parties, since it feeds a lot and you can assign people to bring toppings if it's potluck.