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Ingredients:
1 pound chopped fresh broccoli
1 1/2 cups cubed, cooked chicken meat
1 (10.75 ounce) can IC friendly condensed cream of chicken soup(or see recipe below only takes a few minutes to make)
1/2 Cup of sour cream(if can tolerate otherwise omit)
1/3 cup milk
1 cup shredded Cheddar cheese
2 tablespoon butter, melted
4 tablespoons dried bread crumbs(mix with 1 tablespoon parmesan, 1 teaspoon garlic and 1 teaspoon black pepper(if can tolerate)
Directions:
1. Preheat oven to 450 degrees F (230 degrees C).
2. Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain.
3. Place the cooked broccoli in a casserole dish. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese.
4. Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown.
Serve over noodles or rice.
Condensed Cream of Chicken Soup
Recipe courtesy of Paula Rhodes
Serves: Equal to 1 10-3/4 ounce can
Ingredients
• 1-1/4 cup 2% evaporated milk (see note about milk)
• 1 tablespoon olive or vegetable oil
• 2 teaspoons IC friendly chicken base(Better Than Bouillon chicken base is recommended but I use HarvestSun)
• 1 teaspoon onion powder(if can tolerate)
• 2 tablespoons cornstarch
• ⅛ teaspoon white pepper(if can tolerate)
• 1-2 tablespoons finely chopped, cooked chicken
Instructions
1. Whisk together in a microwave-safe glass container no less that 1 qt in size. Microwave on HIGH for 3 minutes until very thick, stopping to whisk mixture after each minute. Microwave ovens vary wildly so it may take longer in yours. Just keep cooking and whisking every so often until it gets thick.
2. Alternatively, you may pour whisked mixture (see notes) into a saucepan or skillet and cook on medium low on top of the stove until thickened.
3. If you are unfortunate enough to find lumps in your soup, pour it through a strainer. Add finely chopped chicken.
Notes
1.You can use fresh milk instead of evaporated (never sweetened condensed milk), but it will not hold up to prolonged cooking or freezing like the evaporated milk does.
2. If you choose to make this on the stove, I recommend you mix it in a blender first, OR plan to push it through a strainer when it has been cooked. The chicken base doesn't seem to dissolve as readily as it does in the microwave so blending it first results in a creamier product.
3. Be advised that microwave ovens vary wildly. If your soup doesn't thicken after 3 minutes, keep cooking and stirring every minute until it does.
The most frequently asked question about the other cream soups was, “Can I freeze it?” In my experience, yes. It will separate slightly but a quick warm-up in the microwave followed by a vigorous whisking will restore the original creamy texture.
1 pound chopped fresh broccoli
1 1/2 cups cubed, cooked chicken meat
1 (10.75 ounce) can IC friendly condensed cream of chicken soup(or see recipe below only takes a few minutes to make)
1/2 Cup of sour cream(if can tolerate otherwise omit)
1/3 cup milk
1 cup shredded Cheddar cheese
2 tablespoon butter, melted
4 tablespoons dried bread crumbs(mix with 1 tablespoon parmesan, 1 teaspoon garlic and 1 teaspoon black pepper(if can tolerate)
Directions:
1. Preheat oven to 450 degrees F (230 degrees C).
2. Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain.
3. Place the cooked broccoli in a casserole dish. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese.
4. Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown.
Serve over noodles or rice.
Condensed Cream of Chicken Soup
Recipe courtesy of Paula Rhodes
Serves: Equal to 1 10-3/4 ounce can
Ingredients
• 1-1/4 cup 2% evaporated milk (see note about milk)
• 1 tablespoon olive or vegetable oil
• 2 teaspoons IC friendly chicken base(Better Than Bouillon chicken base is recommended but I use HarvestSun)
• 1 teaspoon onion powder(if can tolerate)
• 2 tablespoons cornstarch
• ⅛ teaspoon white pepper(if can tolerate)
• 1-2 tablespoons finely chopped, cooked chicken
Instructions
1. Whisk together in a microwave-safe glass container no less that 1 qt in size. Microwave on HIGH for 3 minutes until very thick, stopping to whisk mixture after each minute. Microwave ovens vary wildly so it may take longer in yours. Just keep cooking and whisking every so often until it gets thick.
2. Alternatively, you may pour whisked mixture (see notes) into a saucepan or skillet and cook on medium low on top of the stove until thickened.
3. If you are unfortunate enough to find lumps in your soup, pour it through a strainer. Add finely chopped chicken.
Notes
1.You can use fresh milk instead of evaporated (never sweetened condensed milk), but it will not hold up to prolonged cooking or freezing like the evaporated milk does.
2. If you choose to make this on the stove, I recommend you mix it in a blender first, OR plan to push it through a strainer when it has been cooked. The chicken base doesn't seem to dissolve as readily as it does in the microwave so blending it first results in a creamier product.
3. Be advised that microwave ovens vary wildly. If your soup doesn't thicken after 3 minutes, keep cooking and stirring every minute until it does.
The most frequently asked question about the other cream soups was, “Can I freeze it?” In my experience, yes. It will separate slightly but a quick warm-up in the microwave followed by a vigorous whisking will restore the original creamy texture.
