Substitute for Cream of Mushroom / Chicken Soup (Canned)
Condensed cream soup used as a base in casseroles, pot pies, and sauces.
The Best Substitute
The Professor's top pick for replacing cream of mushroom / chicken soup (canned) is DIY White Sauce + Mushrooms at a ratio of 2 tablespoons butter + 2 tablespoons flour + 1 cup milk + 1/2 cup chopped mushrooms or chicken = 1 can cream of mushroom/chicken soup. This works well for casseroles, pot pies, green bean casserole, chicken and rice. Scroll down for complete details on every option, including what to use each one for and what to avoid.
Best Substitutes
DIY White Sauce + Mushrooms
Flavor impact: Fresher, less salty, and more flavorful than canned. The base is a simple bechamel (white sauce).
A can of cream of mushroom soup is just a bechamel sauce with mushrooms. Make a roux (butter + flour), add milk, stir until thick, add mushrooms. Tastes dramatically better than the can and takes 10 minutes.
Frequently Asked Questions
Yes. Make a basic white sauce (butter, flour, milk), add 1/2 cup diced cooked chicken and a pinch of poultry seasoning. Season with salt and pepper. Done in 10 minutes.
The Bottom Line
If you are out of cream of mushroom / chicken soup (canned), the best all-around substitute is diy white sauce + mushrooms. Pay attention to the ratio, since substitutes rarely work at exactly 1:1. Consider what role cream of mushroom / chicken soup (canned) plays in your recipe; whether it provides flavor, texture, acidity, or structure; and choose the substitute that best fills that specific role. When in doubt, start with less and adjust to taste.
Source: Culinary reference | Last verified: March 19, 2026 | Our methodology