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Creamed Chicken

Creamed Chicken is a dish of cooked chicken in cream sauce served on buttered toast, optionally with mashed potatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Creamed Chicken

Why it works: Cream and sauce are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,787 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Creamed Chicken

Ingredients

Directions

Prepare

  1. In a saucepan, combine the cooked fowl and cream sauce.

  2. Heat gently for a moment without stirring too briskly to maintain the shape of the meat.

Serve

  1. Serve immediately on hot, dry, buttered toast.

  2. For a larger quantity, form a border of hot mashed potatoes on a platter and pour the creamed chicken in the center.

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. Cream + saucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Cream + potatotop 17% of all pairs
    Smell alikelow
    Cooked together2,481 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Sauce + potatotop 25% of all pairs
    Smell alikelow
    Cooked together1,073 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Cooked fowl
Provides the main protein and body of the dish, cut into pieces that hold their shape when gently heated.
Cream sauce
Supplies moisture and richness, binding the meat into a creamy, spoonable mixture.

The step that matters

Heat gently without stirring too briskly. Vigorous stirring and high heat can break the cream sauce and toughen or shred the cooked meat. Gentle heating keeps the sauce smooth and the pieces intact.

Swap the potato

The recipe marks potato as optional. How well each one fits the dish's main ingredients (cream, sauce):

  1. Horseradishfits better
  2. Mustardfits better
  3. Spinachfits about as well
  4. Potatothe original

Fit is the average pairing score against cream, sauce. 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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