In the spirit of Occupy Wall Street, this recipe sticks it to the man – and it also embraces the conservative ideal of being self-sufficient. By making your own “condensed soup in a can” from scratch, you are saving $1.39 and not giving money to huge corporation. Wait, but that takes money out of the economy. Hmmm, that’s a conundrum. But, since we all need a full stomach to really consider big questions, why not make this old-fashioned chicken casserole while you ponder the question.
Condensed Cream of Broccoli Soup Not in a Can, But From Scratch
1 1/2 cups of chicken broth
1 1/2 cups of milk
3/4 cup of flour
2 teaspoons of seasoned salt (Or ½ teaspoon each of: onion salt, black pepper, celery salt and garlic salt)
1 cup of frozen broccoli (chopped)
Mix the chicken broth and 1/2 of a cup of milk together in a saucepan. Bring to a light boil. Mix together the remaining cup of milk and the flour to create a slurry. Slowly add the slurry to the chicken broth/milk mixture. Add the frozen broccoli. Cook for 5 minutes.
Makes 3 cups.
Chicken Casserole
2 cups of cooked chicken
2 cups of frozen broccoli
3 cups of the homemade condensed cream of broccoli soup
1 cup of shredded cheddar cheese
1/2 cup of panko breadcrumbs
2 teaspoons of chopped fresh tarragon leaves (optional)
1/4 cup of grated or shredded parmesan
1 tablespoon of butter.
Preheat the oven to 350 degrees. In a medium casserole dish thoroughly mix the chicken, broccoli, cheddar and soup. In a small frying pan heat the butter. When the butter is sizzling add the Panko, parmesan, and tarragon. Stir the Panko mixture until it is light brown. Top the chicken casserole with the Panko, and bake uncovered for 35 minutes.
Serve on top of egg noodles or rice.
Serves 4.
