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Substitute For Campbell's Condensed Soup
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18 posts in this topic

Hi Everyone,

I'm trying to make a favorite recipe of mine gluten-free. It's Campbell's Cheesy Chicken and Rice casserole. The recipe calls for a can of Campbell's Condensed Cream of Chicken soup. I can't find a gluten-free substitute for it at any of my local health food stores. I found one on-line, but I'm trying to make this for Saturday night. Does anyone know of a way to substitute condensed cream soups?

Also, what about spices, like onion powder or paprika? Are spices in a jar safe to use or is it more label reading (actually, I can't find ingredients listed on the organic spices I usually buy).

Thanks.

Connie

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Connie:

In terms of spices that only have one ingredient in them, say, paprika, oregano, thyme, etc. They are pure spices and don't list other ingredients (by FDA law, if there is only one ingredient, they don't need an ingredient list, as long as "it" is clearly listed on the front). If you are using spice mixes, say, a package for chili, or a packet that has spices for a marinade, or something for a sauce, THEN, you have to read ingredients.

I don't really have a c of chx recipe, per se, but I use Progresso's "Creamy Mushroom" soup (it is gluten free) for all of my "casserole" type dishes. I heat it on the stove and thicken it a little bit with some gluten free flour. I use it for green bean casserole, chicken tettrazini, you name it. My mom even uses it now for her stuff, she likes it better than "condensed" soups.

Hope this helps,

Laura

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Connie:

I just looked this up. Cambell's USA Chicken Broccoli Cheese Chunky, 18 oz is listed as gluten free.

As Laura said, Progresso Cream of Muchroom is a staple in our house. It is good on it's own with a little cream sherry in it. :)

THE CAMPBELL SOUP INFORMATION IS NOT GLUTEN FREE FOR CANADIAN, JUST US.

Hope this helps.

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I think Health Valley makes a gluten-free Cr of Mush & Cr of Chx. Haven't tried them, tho.

Good Luck!

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To make things like greenbean caserole. Here is a quick version of mushroom soup that I make. It is SUPER easy!

I took a large can (similar to reg. soup can) of mushroom pieces... poured the juice into a pan. I used my pampered chef food chopper and diced up the mushroom pieces into super fine (food processor would also work) and mixed until it was a glob of pureed mushrooms then thinned slightly with some milk. Warmed the mixture and added a bit of cornstarch to thicken. I've used this in gravies or sauces that normally call for a can of cream of mushroom soup and it works just as well. Season with some salt and pepper.....diced onion also adds a nice flavor.

-Jessica :rolleyes:

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Here is a link to my favorite cream of anything soup recipe. It is fairly easy, okay, not as easy as opening a can, but those days are over. I use it just like I normally would in my recipe.

http://www.gfutah.org/recipes/Condensed%20Cream%20Soup.html

Hez

hez, I just found that recipe this weekend and used the cream of mushroom recipe in a casserole. Turned out GREAT!

That site has lots of good recipes and tips, by the way. Check it out, everybody! :)

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Neat site... I'll have to bookmark that!

I also make my own creamy soup much like that recipe except I use chicken stock to make it dairy-free also.

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I made a cheesy chicken and rice casserole last night that was quite yummy.

I can

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Connie:

I just looked this up. Cambell's USA Chicken Broccoli Cheese Chunky, 18 oz is listed as gluten free.

As Laura said, Progresso Cream of Muchroom is a staple in our house. It is good on it's own with a little cream sherry in it. :)

THE CAMPBELL SOUP INFORMATION IS NOT GLUTEN FREE FOR CANADIAN, JUST US.

Hope this helps.

Thanks Lisa, for pointing that out for the newbie Canadians who may be among us.

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Hello Everyone,

I'm a just a tad late here in thanking everyone for their input! I did make my casserole that day thanks to the input I received here.

I was wondering... some of you said you looked it up and learned the Campbell's brand was gluten-free. Where did you find this info?

Again, thanks so much :D !

Connie

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Hello Everyone,

I'm a just a tad late here in thanking everyone for their input! I did make my casserole that day thanks to the input I received here.

I was wondering... some of you said you looked it up and learned the Campbell's brand was gluten-free. Where did you find this info?

Again, thanks so much :D !

Connie

I wrote the company and requested a list of their gluten free products. It came in the mail within a week. Also, If I remember correctly, it is on the Delifi Gluten Free Product List for 2006.

Chicken Broccoli Cheese

Savory Lentil..........are the only Campbell's Soups that are gluten free In the United State (not Canada)

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I wrote the company and requested a list of their gluten free products. It came in the mail within a week. Also, If I remember correctly, it is on the Delifi Gluten Free Product List for 2006.

Chicken Broccoli Cheese

Savory Lentil..........are the only Campbell's Soups that are gluten free In the United State (not Canada)

Campbell's Bean & Bacon soup is gluten free too (at least in Canada!) But it does have MSG in it.

Michelle

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I do almost what Happygirl does ... I use cream of mushroom soup and instead of thickening it with gluten-free flour, I let it simmer and reduce it so it's more condensed. I use the Health Valley. They also have a good cream of celery soup.

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How about the Progesso soup. Is it the same as the Campbell's not gluton free in Canada?

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Welcome to the gang Cuervo!!!! i have recently joined here as well ....i have been very impressed with the input i have received from this message board....this has now become my theropy as to say....there is no question that you cannot asked here and be made fun of....its the lack of information other then the internet thats becomes the biggest frustration..i was diagnosed in feb this year and more or less was sent on my merry little way....this message board has been very very helpful in dealing with this disease....as for Progresso soup products here in canada...lucky for you its shopping day today i that will be on the top of my list to check out....i will post my findings....once again welcome and i am sure you will find this mesage board a very useful tool as i have..... :)

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Welcome to the gang Cuervo!!!! i have recently joined here as well ....i have been very impressed with the input i have received from this message board....this has now become my theropy as to say....there is no question that you cannot asked here and be made fun of....its the lack of information other then the internet thats becomes the biggest frustration..i was diagnosed in feb this year and more or less was sent on my merry little way....this message board has been very very helpful in dealing with this disease....as for Progresso soup products here in canada...lucky for you its shopping day today i that will be on the top of my list to check out....i will post my findings....once again welcome and i am sure you will find this mesage board a very useful tool as i have..... :)

Thank you very much. I have found this message board amazing. I was diagnosed a week and a half ago and all my doctor said to me when he diagnosed me was you cannot eat wheat. I had no idea what that all encompassed until I got home and checked on line what Celiac's was. I'm part Ukranian and one of my favorite dishes is the wheat with honey and peanut butter, and I was upset that I would not be able to eat that anymore. It didn't click till I went on line that wheat meant everything made of flour. This message board has been my saving grace.

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I was shopping today and took another look at the soups in hope of stumbling upon a cream of anything soup to use in casseroles. I found Progresso Chicken and Corn Chowder that lists no gluten ingredients on the label. I'm trying it in an impromptu casserole tonight and will see how it turns out.

I mixed it with a cup or so of leftover broccoli chopped small and a cup or so of chopped leftover chicken and a 1/2 cup or so of mixed frozen veg. and a 1/2 cup of milk and topped it with 123 Gluten free Southern Glory Biscuits prepared with buttermilk. I used 6 biscuits on the casserole and baked and saved the others for sausage gravy and biscuits for breakfast. I baked the creamy base a little first before topping with the biscuits because some of my ingredients were straight from the fridge and cold. If we like it, I may add parsley to the biscuits next time or some chopped tomato to the base.

Update: I was satisfied with the base but would definitely add some seasoning, herbs or cheese to the biscuits next time. Even with the buttermilk and butter, they tasted starchy. The texture was fine though.

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