I could never handle a cream like that much..plus lactose intolerant...
But I agree about the chicken broth, but I would consider using the broth and making a lite roug like a little butter or oil in a pan, some butter/or substitute. Add some flour, about 1/3 to some broth and stir, you need two things, an oil, and to bring to a boil so it does not lump and gets thick....

I would melt the butter or smart balance with a tbls oil, then in a cup mix 1/4 to 1/3 flour and cup of the broth wisk it and add to the pot that has heated to a boil with the rest of that can and add a second. take to a lower temp from the boil before adding the flour mixture, wisk it in.

This is the sauce or gravy I make or for cassarols.
di