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Creamed Chicken

A baked chicken dish with sweetbreads, mushrooms, and a butter‑flour cream sauce topped with breadcrumbs.

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 meat

  1. Boil the chicken and sweetbreads until cooked, then let them cool and cut into dice.

Make the cream sauce

  1. In a bowl, cream together the butter and flour until smooth.

  2. Stir the butter and flour mixture into a quart of boiling cream, stirring until thickened.

  3. Add a pinch of salt and pepper to the cream mixture.

Assemble and bake

  1. Pour the cream mixture over the diced chicken, sweetbreads, and mushrooms, and mix well.

  2. Cover the mixture with bread crumbs.

  3. Bake in a 400°F (200°C) oven for 20 minutes.

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

Flour
Mixed with butter to form a roux that thickens the cream into a smooth sauce.
Butter
Combined with flour to form a roux, adding richness and helping the sauce thicken smoothly.
Cream
Forms the base of the sauce, giving it body and a rich texture as it thickens.
Sweetbreads
Provide a tender, rich meat that absorbs the creamy sauce.

The step that matters

Thickening the cream sauce. Whisk the butter and flour mixture into the boiling cream and keep stirring until thickened. Flour must be fully combined into the hot liquid so it swells and gelatinizes evenly, preventing lumps and a grainy sauce.

“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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