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Creamed Chicken With Mushrooms, Pearl Onions & Sherry

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“Two nights in a row my husband suggested Creamed Chicken. I really didn't want any part of that but I gave in. He perused the internet and found this recipe. I added pearl onions to the recipe. Don't omit the sherry, it really makes this dish. I served over toast points. Pure comfort food. Prep and serving time does not include making toast points, patty shells or rice. Inspired by: Diana Rattray”

Ingredients Nutrition

  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 cup chicken broth, I use Better than Bouillon- Chicken Base mixed with water
  • 12 cup white pearl onion, frozen
  • 12 cup half-and-half or 12 cup whole milk
  • 2 cups chicken, cooked and cubed
  • 4 ounces fresh mushrooms, chopped, I prefer fresh small crimini mushrooms for their color
  • 1 tablespoon sherry wine
  • salt, as needed
  • ground pepper, to taste
  • Serving suggestions
  • 6 patty shells, toast points, rice


  1. Melt the butter in a large saucepan, add pearl onions and swirl them around for a few minutes to season the butter. Remove the onions from the butter and set aside.
  2. Blend in the flour. Cook for 2 minutes to remove the raw flour taste, whisking continually, careful not to overly brown the roux.
  3. Add the chicken broth and cream and stir until thickened and smooth.
  4. Add the chicken and mushrooms and pearl onions and cook for 1 minute, or until mixture begins to bubble.
  5. Season to taste and then stir in the sherry.
  6. Simmer on lowest heat setting for 15 -20 minutes, stirring occasionally. Careful not to burn.
  7. Serve over toast points, puff pastry patty shells or rice.
  8. NOTE: Now you can get fancier than this but because this sauce is plenty rich, I used plain toast to make toast points. Toast several slices of a hearty white bread. Remove the crusts, and slice on a diagonal getting 2-4 triangles per slice.
  9. Serve with a side of peas.

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