Continue to whisk regularly for 5-7 minutes or until the sauce is thickened (like the canned variety).
* You can also use Better than Bouillon with water (I do this sometimes, I just double the concentration of it to get a lot of chicken flavor).
** The reason I use the carcass instead of cubed chicken is because to be a good copycat I wanted to keep the chicken pieces minimal. In the Campbell's Cream of Chicken Soup cans I opened the chicken bits were quite small. Plus, the flavor in that rotisserie only adds depth!
*** I use white pepper because the canned variety doesn't use black pepper. If you don't mind the black specks go right ahead and use black pepper!
PS YES, I freeze this all the time, and to have a ratio of how many cups to a can, Campbell's lists one can as containing 1 1/4 cups of condensed soup. You can freeze the leftovers easily if you just need one can or cut the recipe in half.