<<Disclaimer: Verify this information before applying it to your situation.>> Thanks to all who responded. Several people requested summaries too. I hope this helps you out! The majority of responses stated Pacific Natural Soups makes a Cream of Chicken soup. (Lucky for me, the grocery store sells this brand but unfortunately for me they don't sell the Cream of Chicken soup. I live in northern Minnesota so grocery shopping is tough, if not impossible). http://www.pacificfoods.com/our-foods/condensed-soups/cream-of-chickenPacific soups are mostly gluten free - it is on the label To replace canned Cream of Chicken, I would highly recommend Full Flavor Foods (Real) GF Chicken Gravy ....but prepare it with milk (or half and half). After all... Cream of Chicken is actually a Creamed Chicken Gravy. Full Flavor Foods products are fantastic and the Chicken Gravy is made with real chicken - so the flavor is authentic tasting because it is! The company website is www.forfullflavor.com. I found this recipe on the website crockpot365.blogspot.com The author cooked in her crock pot every day for a year and recorded the results. She's gluten and pork free, so many of the recipes are at least gluten free. One can of cream of chicken soup: in a sauce pan combine: 2 T of butter 3 T of flour (I melt the butter down and add the flour and mix to form a rou) 1/2 cup of milk (the author uses soy) 1/2 cup of chicken broth (I've been pretty liberal with this one and often just use herb-ox to make some stock or whatever those granules make) 1/4 tsp salt 1/8 tsp black pepper 1/2 tsp poultry seasoning Stir it all on the stove top until it gets to be about the right consistancy. I've found the entire process usually takes about 15 minutes, and while it's not as easy as opening a can of Campbell's soup, it's not impossible since I usually have everything in the house anyway and I just need to plan a space on the stove and a couple extra minutes. There is Lipton, Cup of soup, Cream of Chicken, flavor. I use this for a quick dinner and add vegetables, chicken and rice. Here is the recipe for what I use for cream of chicken soup. It is a mix that makes a “large” batch. You just use a few tablespoons of the mix to make the soup. 1 cup dry milk powder 1 cup white rice flour 2 tablespoons dried minced onions ½ teaspoon pepper ½ teaspoon salt 3 tablespoons GF powdered chicken soup base Combine all the ingredients and mix well. Store in an airtight container. To make the soup: In a small saucepan, blend 3-4 tablespoons of the base with ¼ cup cold water. Add 1 cup hot water (or chicken stock) and cook over medium heat, stirring until the soup thickens. Use 3 T for thin soup, 4 T for thick soup. I personally think the mix is rather “salty” so typically then reduce the salt in the recipe. If I don’t reduce the salt it seems the dish I am making is too salty… but that is my personal opinion! Make white sauce (medium) using either corn starch or better yet, sweet rice flour, according to directions on the box. Add HerbOx chicken boullion cubes (or any other that is GF....HerbOx is). This makes cream of chicken soup. You can thin with chicken broth if you wish I make Bette Hagmans recipe for "cream of" soups. The recipe is in The Gluten Free Gourmet Cooks Fast and Healthy. This is the recipe I use for all of my recipes that call for Cream of Chicken or Cream of Mushroom soup (for one can): 4 oz water w/2 chicken (or beef) bouillon cubes 6 oz milk 2 Tblsp cornstarch 1 Tblsp butter or margarine In a small saucepan, bring the 4 oz of water to boil and add the bouillon cubes. Stir to dissolve. Dissolve the cornstarch in the milk. Add to the boiling broth. Cook stirring constantly until thickened. Remove from heat and add the butter. For tomato soup in a casserole, I use the following: 6 oz tomato paste 6 oz milk 1 tsp sugar 1/2 tsp salt Just mix it all together. * Please remember some posters may be WHEAT-FREE, but not GLUTEN-FREE * Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC