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Creamed Chicken

A baked chicken dish with cream, milk, mushrooms, and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 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 until cooked.

  2. Let the chicken cool and cut into salad-sized pieces.

Make the sauce

  1. In a saucepan, combine the cream and milk.

  2. Bring the mixture to a boil.

  3. In another pan, melt the butter.

  4. Add the flour and stir until combined.

  5. Pour the boiling milk and cream mixture over the butter and flour.

  6. Add the grated onion and a little grated nutmeg.

  7. Season the mixture generously with black and red pepper.

Assemble and bake

  1. Mix the chicken and mushrooms with the sauce.

  2. Transfer the mixture to a baking dish.

  3. Top with grated bread crumbs and small pieces of butter.

  4. Bake at 400°F (200°C) for about 20 minutes or until golden brown.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

  4. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  5. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Chicken
Forms the bulk of the dish and provides the main protein and texture.
All-purpose flour
Thickens the butter and milk mixture into a smooth, creamy sauce.
Cream
Adds richness and body to the sauce.
Butter
Carries the flour for the roux and adds richness to the sauce and topping.
Mushrooms
Adds earthy flavor and soft texture to the filling.
Milk
Loosens the sauce and adds creaminess along with the cream.

The step that matters

Pour the boiling milk and cream mixture over the butter and flour. Adding the hot liquid to the flour and butter helps the starch thicken evenly; cold liquid or poor stirring can leave lumps in the sauce.

Swap the nutmeg

How well each one fits the dish's main ingredients (chicken, mushroom, cream, milk, flour, butter, onion):

  1. Garlicfits better
  2. Thymefits about as well
  3. Nutmegthe original
  4. Celeryfits about as well

Fit is the average pairing score against chicken, mushroom, cream, milk, flour, butter, onion. 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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