1/4 cup margarine or butter
1/4 cup flour
1/4 tsp. salt
1/8 tsp. pepper
1 cup milk
[In order to make the substitution for one can of cream of mushroom soup (10-3/4 oz.), make the thick white sauce--except stir in 1 can (2-1/2 oz.) sliced mushrooms, drained and chopped with the milk.] I suppose you could substitute chicken instead of mushrooms if you want a cream of chicken soup...
Directions for White Sauce:
1. Melt margarine in 1-1/2 quart saucepan over low heat. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
2. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve with vegetables, or use as a sauce in casseroles.
This recipe comes from my Betty Crocker's New Cookbook (2000 edition). I just love Betty!
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That's great sis, sometimes I prefer Cream of Chicken soup when I'm sick just because I'm tired of Chicken Noodle, so I may make a batch of this and freeze it for next time I'm sick. :)
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