Cream of Chicken Soup and Chicken and Rice


3/16/18 I stopped buying cans of soup used for recipes a long time ago because I am trying to eat healthier knowing what is in my foods. When I pick up a can of cream of chicken soup and look at the ingredients, it makes me stop from purchasing it.

I have been going through recipes I have collected through the years and I have realized so many of them include a can of soup as a recipe. So I have been playing this past winter with making my own cream of chicken soup. Here is my recipe that I have made several times, but I have learned that everything is oh so better with cheese! So I suppose this is a cream of chicken cheese soup recipe.

I have made this recipe in triplicate (as in below photos) and used one third of it for dinner and frozen the other two thirds to use in future meals. I have made a chicken and rice bake several times with this soup, but I have tried using it for other recipes as well. It even makes a good soup base to add whatever is in the refrigerator to the pot kind of meal.

Cream of Chicken Soup

1/2 stick of butter

2 minced cloves of garlic added (more or less to your liking, but I like more!)

Handful of flour

Salt, pepper, onion powder to taste

1 cup chicken broth

1 cup milk

Add about 1 cup shredded sharp white cheddar cheese (my favorite!)

Green onions

Melt 1/2 stick butter in a pan. While it is melting, use a garlic press and add cloves of garlic to the butter. Do not overcook the butter and garlic because it will quickly taste browned; just gently melt it. Throw in a handful of flour. I have a small hand, but I have never really measured how much my hand holds! Ah! It doesn't really matter. We are making a roux, so stir and cook it all for a few minutes. While it is rouxing (ah! I made up a word), add seasonings of salt, pepper, and onion powder (I don't know how much, I put a tad in the palm of my hand and throw it in; that way I can catch mistakes in my hand where I can fix the problem rather than shaking over the pot).

Add 1 cup of chicken broth (I love to buy the brand that comes in the premeasured box that is 8 oz so I don't have to measure or have leftovers) and 1 cup of milk. Cook until thickened. Taste and add more seasoning if needed.

Add the cheese and stir until it is melted. I have used white American cheese, but it is not as good to me as the sharp white cheddar. Use any white cheese that fits your personal taste likings.

Add green onions (I keep a bottle of the flash dried ones in the refrigerator or use fresh).

This is a photo of a tripled recipe. I use about 1 third for dinner and put cool the rest until I can divide it into two baggies to freeze. I never put something hot in plastic because it melts the plastic. A better choice would be a glass freezer container I suppose.

Chicken and Rice Recipe

Add cut up cooked chicken to the cream of chicken soup. Add 2 cups jasmine rice and stir. Pour into an baking pan (or mix it right in the pan). I use a glass rectangle pan. Cover with 3 cups of water. Top with cooked and crumbled bacon and more cheese (if desired).

Cover with foil. Bake at 350 for about 45 minutes (or longer, just taste to make sure the rice is soft).


I like to buy a large package of chicken breasts and roast them in advance and to make a variety or different chicken meals over the next few days, so my chicken is already precooked. I take one (or more) breast and cut it up for the chicken and rice.

To roast chicken breasts, I pour olive oil over the uncooked meat in the foam pan I purchase it in, sprinkle with salt, pepper, and onion powder, and toss and turn the breasts until they are all coated. Then I spread it on a pan and bake in the oven until done. I don't know how long. When I smell it in the air, it's done.