Creamed Chicken With Mushrooms, Pearl Onions & Sherry

"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"
photo by Chicagoland Chef du photo by Chicagoland Chef du
photo by Chicagoland Chef du
Ready In:


  • 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 1/2 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


  • 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.
  • Blend in the flour. Cook for 2 minutes to remove the raw flour taste, whisking continually, careful not to overly brown the roux.
  • Add the chicken broth and cream and stir until thickened and smooth.
  • Add the chicken and mushrooms and pearl onions and cook for 1 minute, or until mixture begins to bubble.
  • Season to taste and then stir in the sherry.
  • Simmer on lowest heat setting for 15 -20 minutes, stirring occasionally. Careful not to burn.
  • Serve over toast points, puff pastry patty shells or rice.
  • 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.
  • Serve with a side of peas.

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  1. tyler.mock
    Awesome recipe. I signed up for a account just so I could favourite this!


Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.
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