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Scalloped Chicken Casserole

A casserole of stewed chicken with sauce, stuffing, and paprika topping.

From the Recipes Wiki (Fandom) · 7 ingredients
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Why it works: Celery and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 6,810 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Scalloped Chicken Casserole

Oven375 degrees

Ingredients

Directions

Prepare the chicken

  1. Stew the chicken along with the remaining ingredients.

  2. Simmer 2 1/2 to 3 hours and cool chicken in broth.

  3. Separate meat from bones and remove skin.

  4. Chop skin and giblets fine (hold for sauce).

  5. Strain broth off and skim off fat (save).

Make the stuffing and sauce

  1. Saute the chopped onion and celery in 1/4 cup chicken fat for 5 minutes.

  2. Add the onion and celery to the bread crumbs and the remaining stuffing ingredients, and mix.

  3. Melt the 1/2 cup chicken fat and blend in the flour; add the chicken broth and cook until thickened.

  4. Stir a little hot broth into the beaten eggs, and stir back into sauce.

  5. Add the wine and ground chicken skin. Season with salt, celery salt and pepper.

Assemble and bake

  1. Spread all but 1 cup of stuffing in a 12 x 8-inch greased pan.

  2. Arrange chicken over stuffing.

  3. Pour sauce over chicken, sprinkle with reserved cup of stuffing, and dust with paprika.

  4. Bake at 375 degrees for 30 minutes.

  5. May make ahead and store in refrigerator or.

Nutrition, whole recipe (rough)

216Calories
33 gProtein
4 gFat
11 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Chicken100g cooked165
Onion1 medium (110g)44
Celery1 stalk (40g)6
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

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. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Onion + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Chicken + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  4. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Chicken + celerytop 15% of all pairs
    Smell alikemoderate
    Cooked together5,375 recipes

    Shared aroma: myristicin (spice, warm).

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

What each ingredient does

Chicken
Supplies the meat and the broth that flavors the sauce and stuffing.
Onions
Sautéed in chicken fat, they add sweetness and a savory aroma to the stuffing.
Celery
Sautéed with the onion, it adds aroma and a background savory flavor.
Flour (in the method)
Blended with chicken fat and broth, it thickens the sauce to a creamy consistency.
Eggs (in the method)
Stirred into the sauce, they help bind and set it to a custard-like texture.

The step that matters

Stir a little hot broth into the beaten eggs, then stir back into sauce. Adding hot broth gradually warms the eggs slowly, so they do not scramble when returned to the sauce. Adding the eggs directly to hot liquid can cause lumps and curdling.

Swap the parsley

How well each one fits the dish's main ingredients (chicken, onion, celery):

  1. Garlicfits better
  2. Thymefits better
  3. Cuminfits about as well
  4. Parsleythe original

Fit is the average pairing score against chicken, onion, celery. Candidates are from the same food group and used in at least 100 recipes.

“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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