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Chicken and Macaroni

A baked casserole of shredded chicken, macaroni, butter, cream, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Chicken and Macaroni

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Boil the chicken until very tender, then remove all bones and finely shred the meat.

  2. Break the macaroni into pieces about an inch long and boil until tender.

Layer and bake

  1. Butter a deep pudding dish and layer the cooked macaroni on the bottom.

  2. Add a layer of minced chicken, bits of butter, pepper, salt, and some chicken broth.

  3. Repeat the layers until the dish is filled.

  4. Pour the cream over the top and bake at 350°F (175°C) for half an hour.

  5. Serve on a platter.

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.

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

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

  2. Chicken + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  3. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

  4. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Pepper + creamtop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

Pepper and cream barely smell alike, yet cooks put them together in 21,449 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Macaroni
Forms the bulk and structure of the casserole, holding its shape as layers are built.
Chicken
Provides the main protein and savory flavor, becoming tender as it is boiled first.
Cream
Adds richness and moisture, coating the layers as the casserole bakes.
Butter
Adds richness and flavor to the layers and helps the top brown lightly in the oven.

The step that matters

Pour the cream over the top and bake at 350°F (175°C) for half an hour.. Cream poured over the layers soaks down through the pasta and chicken as it bakes, so the dish stays moist rather than dry. Baking gently lets the cream set without curdling or drying out.

“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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