What can I substitute for Cream of Chicken and/or Cream of mushroom soup in a recipe?

The recipe I have makes a spicy cheesy sauce to mix with chicken and pour over pasta. It calls for velveeta cheese, rotel diced tomatoes, and one can each of Cream of Chicken and Cream of Mushroom soup. I don't have either soup. What could I use instead?What can I substitute for Cream of Chicken and/or Cream of mushroom soup in a recipe?
Actually, if you have corn starch and milk, that is the best thing anyway. Use 2 tablespoons of cornstarch and 2 cups of milk and it is better and cheaper than the bought stuff. It makes a better sauce anyway. It will get it's flavor from the other stuff you are cooking. You can use mushrooms garlic and herbs with it and so many different things with it. Always keep corn starch and milk on hand.What can I substitute for Cream of Chicken and/or Cream of mushroom soup in a recipe?
Like someone else said,just add a can of cream of celery.


If you don't have that make a white sauce with flour,butter and milk...it will be just fine.Make it a little thicker,by adding less milk...
It is easy. Just make a Bechemal sauce with either corn starch or flour.


1 cup milk


2 bay leaves


2 tablespoons unsalted butter


2 tablespoons flour


Pinch salt and white pepper


2 garlic cloves, crushed





In a small saucepan, heat the milk and 1 bay leaf to a gentle simmer, stirring so it doesn't scorch the bottom of the pan. Keep the milk on low heat.


Make a white roux by melting butter over low-medium heat in a thick-bottomed saucepan. Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook for 2 to 3 minutes to coat the flour and remove the starchy taste. Do not allow to brown. Remove from heat, then gradually add a bit of the warm milk to the roux and whisk vigorously. Return the saucepan to the heat and bring up to a low simmer, continuing to add more milk and whisk. Cook for 5 minutes until sauce is thick enough to coat the back of a spoon. Check seasoning; add salt, white pepper, garlic and the remaining bay leaf.
This is what I use you can change the chicken stock for veg for the mushroom sauce and add sleced mushrooms





CHICKEN SAUCE





1oz Marg


1oz Flour


1 pint of Chicken stock





Melt the marg and stir in flour


Slowly add the stock stirring until thickened
you can take milk and a little bit of flour w/ some worchestershire sauce and mushrooms and cook it a bit on the stove w/ salt and pepper it tastes... awesome! i had to do it before becuase i didnt have any soup either... oh and if you dont want to add worshestershire sauce its ok because i was using it for porkchops but naything else is good!
Try condensed milk.
Flour,butter,milk..... 1.melt butter in pot 2.gradually add less than equal amount of flour with a wire wisk (it will thicken up) 3.Then (still wisking)...add milk to the desired consistancy.....Its called white roux.....and its a good base for alot of soups.
you can try heavy cream , its just the soup without all the stuff in it , its just the cream , its pretty much a cream of nothing ha ha
Try cream of celery
Are they condensed soups (like Campbell's in the little cans), and do you thin them or leave them condensed?





If they're condensed and stay that way, then all the stuff people are suggesting you substitute will make your sauce too runny. You might try a mix of the thickened milk someone suggested and maybe some cream cheese or sour cream to get the consistency right. It won't taste the same, though. Chicken broth would get the chickeny flavor. Then quickly saute up some mushrooms for the mushroom bit. This all might be more work than running to the corner store, though.





Any kind of ';Cream of'; soup will work--celery, broccoli, etc.
Use canned evaporated milk (Carnation). You really should add a can of mushrooms as well if you want this recipe to taste anything like the original. Good luck!