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Hi all,
When making a recipe that calls for a can of Cream of Chicken soup (usually  
meaning Campbells) and then some liquid.....how do you adjust the recipe when  
you make your own soup?
 
I make the Cream soup from Bette Hagman's recipe book, which of course is  
not condensed.   So how would you change a recipe that calls for one  can of 
soup and then 1 and 1/3 cups of water?  Sometimes I have even  doubled the amount 
of the soup I put in to give the recipe more body and flavor  (especially my 
potato-cheese casseroles).  
 
Bev
Mansfield, OH

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