2 Cups nonfat dry milk powder
3/4 Cup cornstarch
2 Tbsp. dried onion
1/2 tsp. ground black pepper
1/4 Cup chicken bouillon powder/granules
1 tsp. basil
1/4 tsp. thyme
1 1/2 tsp. garlic powder
Combine all the ingredients in an airtight container, and shake it up. (I used a Better Homes and Gardens snap and lock style container. Super easy to use -- just set the top on and flip the handle-- and they get a great seal. No, they didn't pay me to say that. They don't know I exist ... )
(For convenience, I used a sharpie both to label the container and write the proportions to use on the actual container.)
Combine 1/3 cup of dry mix with 1 1/4 cups of water in a saucepan. Cook over medium heat and stir until thickened. (I usually turn the heat up just past medium to bring it to a simmer pretty quickly, then adjust the heat to keep it simmering while I stir.)
I sauted some canned mushrooms in just a little bit of butter. I just added the soup mix to the mushrooms and then added the water.
You could do the same with some celery, a bit of chicken, or fresh mushrooms, etc. to create the flavor mix that you want.
If I am using this recipe in a casserole, I tend not to thicken the roux quite so much. If you like it super thick, you may want to consider doubling the amount you use.
Crock Pot Chicken and Corn Enchilada Casserole
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