First I'm going to tell you that cooking with cream-of-anything-soup makes me slightly uncomfortable. I don't mean anything by that, but it's true nevertheless. And in my desire to eat sour cream enchiladas and chicken bakes with sauce, I have devised an adequate solution: white sauce as a substitute. Here's the recipe I use from The Joy of Cooking cookbook:
Melt in a medium saucepan over medium-low heat: 2 tablespoons butter.
Whisk in until smooth (about 1.5 minutes): 2 tablespoons all purpose flour.
Remove the pan from head and slowly whisk in: 1 cup of milk.
Return the pan to heat and bring to a simmer, whisking constantly to prevent lumps. Cook 1 to 2 minutes.
(I always add salt and pepper and usually a couple of other spices or herbs. Tonight it was just some thyme, but I sometimes use paprika.)
It's so easy I don't even mess it up usually, and it was perfect in enchiladas and tonight I used it in a sausage/rice bake. I haven't tried it yet in the crockpot (the other great cream-of- cooking giant) but if I do (and if you'd care to know) I'll let you know how it goes. Plus, I love saying bechemel.