I'm giving this one four stars for a great new way to use up the extra yellow squash I always have on hand in July and Aug. I like using regular brown rice, so cooked 1 c. before adding to the casserole. I do NOT like using canned soups in recipes for health and taste reasons, so here are my modifications for making my own cream of chicken soup/roux. (I also subed sour cream for mayo because of my daughter's allergy to soy.):
Homemade white sauce/cream of chicken soup (2 T. butter, 2 T. flour, 1 c. milk, 1/4 c. chicken broth). Saute 1/3 c. chopped onion and 1 clove garlic (instead of garlic powder) with butter for roux, add salt and pepper to taste when making roux. Lightly saute yellow squash with this also to remove some of the water. Be sure NOT to add the water to the recipe since the cream soup is homemade and not condensed. Use sour cream in place of mayo. Sub. tarragon for parsley and leave out paprika.
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7 users found this review helpful
I'm giving this one four stars for a great new way to use up the extra yellow squash I always...