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Creamed Chicken

A baked chicken casserole with cream, mushrooms, and a buttery breadcrumb topping.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Creamed Chicken

Why it works: Chicken and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 4,172 recipes. Both carry 1-butyl acetate, which smells fruity, banana. The science ↓

Creamed Chicken

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the chicken

  1. Boil the chicken and shred it as for salad.

Make the sauce

  1. In a saucepan, blend the butter and flour until smooth.

  2. Heat the cream in a separate pot until hot.

  3. Gradually add the hot cream to the butter and flour mixture, stirring until thickened.

  4. Season the sauce with salt and pepper to taste.

Bake and serve

  1. Combine the sauce with the chicken and mushrooms in a baking dish.

  2. Top with bread crumbs and bits of butter.

  3. Bake at 400°F (200°C) for 30 minutes.

  4. Serve in timbales with a teaspoon of whipped cream on top.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Chicken + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together4,172 recipes

    Shared aroma: 1-butyl acetate (fruity, banana).

  2. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Mushroom + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chicken
Provides the main body of the dish, shredded so it blends evenly into the sauce.
All-purpose flour
Thickens the butter and cream into a smooth sauce that holds the casserole together.
Butter
Enriches the sauce and, as bits on top, helps the crumbs brown in the oven.
Cream
Forms the body of the sauce, giving it richness and a creamy texture.
Mushrooms
Adds earthy flavour and a soft texture among the chicken in the sauce.

The step that matters

Gradually add the hot cream to the butter and flour mixture. Adding hot liquid slowly and stirring keeps the flour from clumping, so the sauce thickens smooth rather than lumpy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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