Creamy Chicken Casserole Recipe
This Creamy Chicken Casserole with mushrooms (known to some as “Chicken Gloria”), will win you over. This chicken bake is the PERFECT party dish and is a reader favorite. It is a treasure of a recipe.
We love easy chicken casserole recipes like Chicken Tetrazzini and One-Pot Chicken and Rice. This Chicken and Mushroom Casserole does not disappoint!
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Chicken Casserole Recipe:
Galina (my sister’s mama-in-law) is an amazing cook and this is her chicken and mushroom casserole and it is always a hit at parties and church potlucks. We make this often.
The chicken is incredibly tender – you will savor every morsel! I’ve seen sorta-somewhat similar recipes online referred to as Chicken Gloria, but I love that this one uses such simple, basic and non-canned ingredients! This chicken and mushroom casserole also re-heats really well (if you are lucky enough to have leftovers). You will likely add this recipe to your list of favorites.
Ingredients for Chicken Casserole :
The ingredients for this recipe are surprisingly simple but they just work [see full printable ingredient list below]:
- Chicken breast (or chicken tenders)
- Chicken broth
- Half and Half*
- All-purpose flour (or use a GF substitute)
- Mushrooms
- Onion – it disappears into the sauce
- Garlic – don’t skip it
- Lemon juice – fresh is best
*What Is Half and Half? If you aren’t able to find “half and half” at your grocery store, you can substitute with equal parts of milk and heavy cream.
Can I Substitute the Mushrooms?
You can replace white mushrooms with portabello mushrooms. If you don’t like mushrooms, you can substitute with different vegetables, just pick sturdy veggies (avoid zucchini which turns mushy). Here are some great options to replace mushrooms:
- Frozen peas
- Asparagus
- Caramelized onions
- Artichoke hearts (well-drained)
How to Make the Best Chicken Casserole:
1. Season chicken with salt and pepper and dredge both sides in flour. Heat 3 Tbsp oil in a large skillet over medium/high heat. Once oil is hot, add chicken and saute until golden and transfer to a 13×9 casserole baking dish.
Cooks Tip: Work in batches if needed so you don’t crowd your pan. Don’t worry about cooking the chicken through; it still needs to go in the oven.
2. Add 3 Tbsp oil along with sliced mushrooms and diced onions and saute until soft and golden. Add garlic and saute another 1-2 min. Spread mixture over the chicken.
3. In a medium saucepan (or in the same pan you’ve been using), melt 3 Tbsp butter. Whisk in 3 Tbsp flour until lightly golden (1-2 min).
4. Add 1 1/2 cups chicken broth, 1 Tbsp lemon juice, 1/4 tsp pepper, and whisk until smooth. Add 1 cup half & half and bring to a simmer. Season with salt and pepper to taste.
5. Pour sauce over the chicken casserole. Cover with foil and bake chicken and mushroom casserole at 350˚F for 45 minutes. Serve warm or hot over mashed potatoes, pasta or rice
What To Serve with this Chicken Bake:
This chicken bakes in gravy so it is perfect served over creamy mashed potatoes or over egg noodles, the same way we serve Beef Stroganoff. We love pairing it with Baked Asparagus or a Cucumber Tomato Salad on the side.
Can Chicken Casserole Be Frozen?
Yes! You can freeze leftover chicken casserole. One of my readers shared her method: “It works! I took the pan out of the freezer, left it in the fridge most of the day and reheated it in a 350* oven for about 40 minutes.”
Our Best-Loved Casserole Recipes:
Casseroles are perfect for parties and gatherings because they are easy to make and easy to scale up. These casserole recipes always get rave reviews:
- Lasagna – arguably the “ultimate” casserole
- Loaded Mashed Potato Casserole – creamy, cheesy, delicious!
- Green Bean Casserole – elegant and made from scratch
- Baked Tilapia Casserole – topped with veggies
Watch the Chicken Bake Video Tutorial:
I hope you are inspired to try this chicken bake for yourself! P.S. If you haven’t already, I’d love it if you subscribe to our YOUTUBE Cooking Channel! It’s so encouraging to see our channel grow. Your likes, feedback, and comments are always appreciated!
Chicken Casserole with Mushrooms (Chicken Gloria)
The chicken in this chicken casserole is incredibly tender - you will savor every morsel! This chicken bake re-heats really well (if you are lucky enough to have leftovers).
Ingredients
Ingredients for Chicken and Mushroom Casserole:
- 2 1/2 lbs chicken breasts (4 to 5 large), cut into 1 -inch thick strips
- 1 1/2 tsp sea salt plus more to taste
- 1/4 tsp black pepper plus more to taste
- 1 cup all-purpose flour to coat the chicken
- 6 Tbsp olive oil divided
- 1 pound white mushrooms thickly sliced
- 1 medium onion finely diced
- 3 garlic cloves minced
Ingredients for the Sauce:
- 3 Tbsp unsalted butter
- 3 Tbsp all-purpose flour for the sauce
- 1 1/2 cups chicken broth
- 1 Tbsp lemon juice
- 1 cup half and half or 1/2 cup milk + 1/2 cup heavy cream
Instructions
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Season chicken with salt and pepper and dredge both sides in flour. Heat 3 Tbsp oil in a large skillet over medium/high heat. Once oil is hot, add chicken and saute until golden. Work in batches if needed so you don't crowd your pan. Don't worry about cooking the chicken through; it still needs to go in the oven. Transfer chicken to a 13x9 casserole baking dish.
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Scrape of any debris from the skillet. Add 3 Tbsp oil along with sliced mushrooms and diced onions and saute until soft and golden. Add garlic and saute another 1-2 min. Spread mixture over the chicken.
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In a medium saucepan (or in the same pan you've been using), melt 3 Tbsp butter. Whisk in 3 Tbsp flour until lightly golden (1-2 min).
-
Add 1 1/2 cups chicken broth, 1 Tbsp lemon juice, 1/4 tsp pepper, and whisk until smooth. Add 1 cup half & half and bring to a simmer. Season with salt and pepper to taste.
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Pour sauce over the chicken and mushrooms. Cover with foil and bake at 350˚F for 45 minutes. Serve warm or hot over mashed potatoes, pasta or rice.
Recipe Notes
Don't use a dutch oven for this recipe. It bakes better in a casserole.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Chicken Tetrazzini Recipe (VIDEO) 
Mexican Chicken Casserole (VIDEO) 
Chicken and Mushroom Casserole (Video Recipe) 
Mom’s Chicken Fettuccine Alfredo (VIDEO) 
Creamy Herb Mushroom Chicken (VIDEO) 
Classic Chicken Parmesan Recipe (VIDEO) 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi Natasha, love this recipe. I was wondering if it could be transferred to an Insta Pot? If so would you cook it on pressure or slow cook setting & for how long. I’ve just acquired an insta pot and as i’m looking for recipes for it, I wondered if some of my favourites might be done in it! x
Hi Pauline, I checked the comments and it doesn’t look like anyone has tried that. If you experiment, let me know how you liked the recipe.
I would recommend (roughly) halving the liquid and slow cooking. I have not had success with pressure cooked creamy dishes to date!! Don’t cook too long either – I think chicken is maybe 4 hrs? People please feel free to correct me!
Hi could I bake this day before then reheat it making it for a party many thanks Gillian
Hi Gillian, yes that would work well to make it ahead, refrigerate and then reheat. This casserole reheats really well.
Overall a good recipe, but it was definitely missing spices and tasted bland
I’m glad you enjoyed that Corina. Thank you for that feedback.
I am wondering if you have tried this in an instant pot?
Hi Nicole, I have not, I also checked the comments and it doesn’t look like anyone has tried that. If you experiment, let me know how you liked the recipe.
I made this tonight and served it over baked potatoes. It was fabulous.
That’s just awesome Marge! Thank you for sharing that feedback with me!
Thank you for sharing your family recipe. I made it tonight and it is a delicious comforting winter dish.
You’re welcome, Krala. I’m so glad you enjoyed this recipe!
I made this last night for tonight and it was SO good! I served it with fettucini and brocolli.
For the sauce (no half and half in Australia) I used light milk and Philadelphia light cream for cooking. Thanks for this! ❤
So great to hear that you loved the result. Thanks for your excellent review and feedback!
Planning to do this tonight… do you think it will be good if I also add broccoli florets with the sauce?
I haven’t tried that yet I imagine it should be good too. Please let us know how you liked that version!
I am making this tonight for dinner. It looks fabulous. I just wanted to thank you and your family for lifting my spirits during these trying times. Your smile and positive attitude makes the world of difference as we come to terms with dealing with this. Keeping my family fed on your wonderful recipes.
I hope you love this recipe, Sharon! Stay strong and healthy!
Can I use chicken thighs bone in and skin on?
That should work great Murielle!
Hi! Do you think I could sub the half&half for coconut milk, or what would you recommend for dairy free version? Thanks in advance!
(P.S. This is my favourite, thanks for all you do!)
Hi Alexa, I haven’t tried a dairy-free substitute but one of our readers, Reba, wrote in with the following: “Absolutely delicious! Even after I substituted almond milk for cream since my mom can’t eat dairy – it was extremely tasty!”
Hello, I see you have a jar of Better Than Boullion in your photo of ingredients. Do you use that in this recipe and if so, how much? I made a chicken & rice recipe recently and used the BTB in place of the canned chicken broth and it turned out incredibly salty. Just curious before I try this recipe.
Thank you!
Hi Tj, yes we have that in our notes, that’s what we use to make the 1 1/2 cups broth.
Natasha I love each and every recipe you have provided! They are so easy to follow and I am a seasoned cook. Thsnk you for sharing them and your beautiful face is so welcoming. Love you sweetie pie!!❤
You are so welcome, Anda. Thank you for trying out my recipes and I’m glad that you are enjoying them!
Making this tonight. It seems like something I can put together now, set aside, and throw in the oven when I’m ready. Has anyone done this?
Hi Robin, you can premake the chicken and refrigerate it then the next day, combine it with the sauce and bake before serving. You will need to bake slightly longer if it is coming right out of the refrigerator.
The best of the best mushroom chicken!
I’m so glad you enjoyed it!
Seriously so good!! I used chicken drumsticks because that’s the only meat left at the store and it was delish! I’m wondering if I could’ve left out the dredging of the chicken just because I had a verrry clingy 13 month old and it was a juggling act one handed. I will definitely make again!!
So great to know that you enjoyed this recipe, Tammy! Thanks for giving a great feedback.
Hello! I look forward to trying this but a question – doesn’t the half and half curdle? I find it does in other recipes and that full fat heavy cream is preferred. Of course, to save calories and fat I would like to use the half and half. Thanks.
Hi Karen, it depends on the recipe. This one hasn’t given me any issues with curdling because there is flour in the recipe which thickens the sauce.
Thank you!
I made this tonight. Another keeper Miss Natasha! Love all the leftovers!
Glad that you enjoyed this recipe, Lynne. I hope that you love every recipe that you try!
Made this tonight and it was delicious! Recipe is super easy follow.
I”m so glad you enjoyed that Nancy! Thank you for sharing that awesome feedback with me!
What can i use in place of lemon juice? I do not have any white wine or lime juice in the house. I have orange juice and vinegar. Will either of these work?
Hello Stacey, the chicken broth should work too but I highly recommend not to replace lemon as it adds so much flavor to this recipe. Please let us know how it goes!
Just made this, delicious! The chicken got so tender!
Love it! Thanks for sharing that with us and providing a great review.
I made this creamy chicken casserole for my family last evening. While it was good and they enjoyed it they commented that is was somewhat bland. What would you recommend I use to give it a little punch of flavor?
Hi Mary Beth, make sure to add enough salt and pepper and don’t skip the lemon juice since those ingredients are what give this dish great flavor and not adding enough will cause it to be bland. Be sure you are adding salt and pepper to taste at the end of step 4.
Easy and yummy, I would increase the lemon slightly. I forgot to salt and pepper the chicken before dredging, and ended up needing to add more later… I served it over hashbrowns because I had some already made up – that was delicious with the crunch they added…
Thank you for sharing that with us! I’m so glad you enjoyed this recipe!
I love your recipes I was wondering Can recipe being cook in a crockpot
Hi Karen, I haven’t experimented making this in a crockpot so I won’t be able to advise.
Can I make this recipe ahead and bake later???
Hi Penelope, I think that would work fine but you may need to bake just slightly longer since the casserole will be chilled going into the oven. I hope you love it!
Hi, I only have 2 big chicken breasts, should I just cut the recipe in half? Love all your recipes!
Hi Tara, I recommend using our recipe slider to alter the number of servings based on how much chicken you have.
I have made this before with the chicken. It is sooo good! However, today I decided to make it with thick, boneless pork ‘chops’. Everything was done exactly the same as the chicken recipe, even cutting the pork into 1″ thick strips. I did increase the cooking time to 1 hour to make sure it was cooked and tender. It tasted as good with pork as chicken!!!. Definitely a keeper recipe with chicken or pork.
That’s awesome Bev. Thank you so much for sharing this with us. It’s so helpful especially for those who would like to use pork chops instead of chicken.
I came here to ask about using pork chops instead
Thanks!
Hi Jen, I haven’t tested that but I think it would be a tasty experiment.
I have made this and several other of your recipes. Love everything and so easy to follow instructions. Thank you so much for your heart and sharing your love of cooking.
Pastor Howard Miller
You’re welcome, Howard. Thank you for that wonderful feedback.
I’m making this recipe this evening. I rated it 5 stars cause I know it will be delicious Your recipes are easy and taste so good. The ones I have made are so good. I don’t really like to cook, but your recipes are so easy that I enjoy it.
Aww that’s the best! Thank you so much for sharing that with me, Helen!
I was wondering if you could substitute chicken thighs instead of breasts? I’m not a white meat fan and love the thighs. Cooking time?
Hi Debra, Yes, that would work. Several people reported great results with chicken thighs
Made this today! Tastes and looks so fancy. Yum!
I’m so glad you enjoyed that! Thank you for sharing that with me.
This is soooooooo good … it taste great . I used cut up baked cauliflower instead of mashed potatoes…loved it .Thank u Natasha for another great recipe..
That’s so great! I’m so glad you enjoyed that.
This is a great recipe! I have made it about six times now and it works great for leftovers! I use boneless, skinless chicken thighs, then usually raid the fridge for other possible additions. Today, I had a red bell pepper and some fresh thyme available, so I added them.
That’s so great! Thank you for sharing that with me Tom.
This has become the new family favorite dinner in our house!
That’s so great!! I’m so glad you found a new family favorite.
Hello,
Could I make this ahead of time? Brown the chicken and put the rest of the dish together and keep in the fridge overnight? Then toss it in the oven the next day to cook the chicken and warm it up ?
Hi Nicole, You can premake the chicken and refrigerate it then the next day, combine it with the sauce and bake before serving. You will need to bake slightly longer if it is coming right out of the refrigerator.
I made this tonight delicious thank you so much for sharing all your recipes
You’re welcome, Patty! I’m so glad you’re liking our recipes!
It’s ridiculous how good this is! Takes some work but definitely super tasty! I tried it with chopped strips of chicken thighs and it turned out really good! And you can make big portions so good for potlucks or having it over multiple meals!
Hi Adam, that’s so great! It sounds like you have a new favorite!
If my oven is not working, but hob is, how do you suggest I cook all the ingredients together for the last 40mins – on the hob or how can I convert this to an Instantpot meal? Thank you!
Hi Denise, I checked the comments and it doesn’t look like anyone has tried that on the stove top. If you experiment, let me know how you liked the recipe.
I sooooo love your posts and recipes. I just got an insta pot and would love to see if you have more insta pot recipes. You are so fun to watch. Thank you for everything.
Heidi Mullins
Thank you so much for sharing that with me, Heidi!! We love our Instant Pot recipes and look forward to creating more in the future.
I have made this recipe a few times and it is amazing! I am planning to make it again for a family get together, and was wondering if I could use your separate mushroom and carrot gravy instead of the gravy in this recipe? I’m not sure if it would be too thick to substitute. Also I’m assuming this is fine to make the day before and refrigerate before baking?
Hi Nina, that is tough to say since I have not tested that to advise. If you experiment, let me know how you liked the recipe.
Simple and great recipe!
I’m so glad you enjoyed that, Mariam!
Hi I want to cook this recipe. Is there anyway I can cook with chicken tenderloin instead? Would the cooking time or anything else need to be adjusted? Thanks in advance I love your recipes.
Hi Paula, I would use the same amount by weight and it’s even easier since you don’t have to cut them. Follow the instructions as usual.
Made this last night, it was wonderful! I added some Italian bread crumbs to the flour and dipped the chicken in egg first. I will definitely make this again! Also have made your lemon blueberry cake several times – wow! I’m a fan. Sue from Boise
That’s just awesome, Sue!! I’m so glad to hear it! Thank you for that great feedback.
Looks delish….is there enough sauce that a bow tie noodle could go along side of this…just enough to add for moisture
Great question, Dianne! I recommend reading through some of the comments, several of our readers reported great results serving this with or alongside noodles. If you experiment, let me know how you liked the recipe
Would carrots work instead of mushrooms? And would this work making a big batch in a roasting oven?
Hi Melanie, I haven’t tested that and I imagine they will need a little more cook time. If you experiment please let me know how you like that!
I am planning to make this soon for a family dinner. I was just wondering if you think it would be okay to add capers to the dish.
Hi Debbie, hmmm… I haven’t tried capers here so I can’t say for sure. I searched the comments and one of my readers said they added 2 Tbsp capers at the end. They didn’t really say how they liked it though, it was more of a general comment.
This looks excellent as is but I’m tempted to put in about 1/4 to 1/2 cup of Marsala wine in the sauce (before adding broth and half n half). Not sure whether to eliminate the lemon if I do that. What do you think, Natasha?
Hi Carol, I haven’t tested that to advise but I bet it could work. If you experiment, please let me know how you like the recipe.
Followed the recipe exactly as written and it is DIVINE!! This one might be our favorite so far. Just love your recipes. Have made many!!
Thank you!
You’re welcome! I’m so happy you enjoyed it, Sharon!
Absolutely delicious!!! I’m making a double batch this time. Would you recommend baking for longer if baking 2 casseroles at one time?
Thanks so much!!
Hi Anna, I haven’t tried that so I can’t advise. Here is what one of our readers wrote, I hope it helps “Made this the other night, actually, a double recipe because it looked soooo good…. I wasn’t disappointed. Because we wanted it served over pasta, (No Yolks Egg Noodles worked beautifully), I made it a little saucier by doubling, (or would it be quadrupling by now), the liquids. Also, to lighten it up, I substituted the half and half with milk and plain Greek yogurt. Came out so rich you’d never miss it! My husband has eaten it 4 times in two days! Great recipe.”
Why must I have chrome? I hate chrome. There are a lot of people out there that use other browsers ie. internet explorer, Great recipe site. I love cooking and get recipes from a lot of other recipe sites and would like to use this site on internet explorer
Hi Charles, our site should work on Explorer. Are you having trouble with that browser? If so, please let me know what is happening specifically so I can address it. Thank you!
Can you substitute the onions with leeks?
Hi Jen, I have not tested that with leeks but here is what one of our readers, Susan, wrote: ” Hi Natasha! This was a huge hit with the husband tonight! My first time making it, and this will be a staple for us! I added leeks in with the mushrooms ( I saw your comment about the artichokes, and leeks came to mind, but I will try artichokes too). I will say that might sauce wasn’t nice and brown like yours, more white….I thought I cooked my roux pretty well. But it was delicious!! Served it over egg noodles!” I hope that helps.
Delicious!
The chicken Gloria is absolutely delicious! My mom made it twice in a week! We did rice and gravy as a side one time and the 2nd time homemade mashed potatoes- both delicious! Definitely on regular dinner rotation in our house! I knew this one was a winner with all the wonderful reviews!
That’s just awesome!! Thank you for sharing your wonderful review, Lindsey!
This casserole was easy to prepare and was really good! My husband approved:)
I left the chicken breasts whole and sliced them in half lengthwise (I perfer to have 1 whole piece of meat per person when serving). Also substituted frozen green beans for mushrooms. Otherwise followed the recipe.
Thanks Natasha for the great recipes! When I’m out of ideas and have no clue what to cook for supper, I come here to find ideas:)
Thank you for sharing those awesome suggestions with us, Katelyn!
I stepped out and made the creamy chicken casserole tonight and it was delicious. My wife is still raving about it since she has major knee issues I have taken on cooking duties. Oh yeah I have always hated mushrooms but that changed tonight. Great recipe
That’s just awesome!! Thank you for sharing your wonderful review, Charlie!
A follow up on this great meal. The next night I used the left overs and mixed with wild rice. Even more delicious
Thank you for sharing that, Charles!
Vous faite de tres bonne recette j en aie esseayer plusieurs nous les avons tous aimer
That’s just awesome!! Thank you for sharing your wonderful review, Delvie!
My husband loves this dish thanks Natasha!!!
I’m so glad you enjoyed it!
So delicious. Not that it surprises me-all your recipes always turn out great. I don’t even look in other places anymore for dinner inspiration. Definitely will be making it again and again!
Blessings
Thank you for that wonderful compliment! You’re so nice, Anna!
I’m a terrible cook (although I keep trying and trying) and this recipe turned out amazing. So simple and so delicious. My fiancé, knowing my low success rate, was delighted at how yummy it was. Oh and I added a couple sprigs of rosemary and it was nice added flavor. Great recipe!
I’m so glad you enjoyed it! Thank you for the wonderful review!
Wow wow wow! This was incredible!
My 6 year old son said to me :”this is really delicious!” He has NEVER said that about any meal I’ve ever cooked him before! High praise indeed!
I added a layor of carrots and also a half a courgette too. It was amazing! Thank you for sharing!
That is the best when kids love what we moms make. That’s so great, Charlene!
Made this dish last night and it was perfect! The chicken was so tender and the sauce was wonderful – not too heavy but still very creamy and flavorful. I served it over califlower rice. This is my 4th recipe from Natasha and they have all been incredible and as good as decribed plus easy to make.
Thats so awesome Kathy! Thank you for sharing that awesome review and feedback with me!
Hi, I plan on making this gorgeous looking dish over the weekend. I have a question re the casserole dish, I have the same LC one you have used, can I use the lid it came with rather than using foil to bake it? Thanks!
Hi Amanda, yes absolutely! I love having that lid!
I love to cook and have been feeling so uninsipred lately. This was so worth the effort. My husband dug in and said it was f*****n yum! it really was and i will definitely make it again…and again
I’m so happy you both enjoyed that, Suzanne. Thank you for sharing that with us!
This looks so delicious. I never made this but hope to really soon. I was wondering if you have any recipes of podlivu or zajarku? Like so it can go along with anything.
Hi Lana, we have a few great recipes for gravy here. We have a few more recipes you may enjoy following this link here.
Could left over chicken work for this recipe? I thought perhaps adding the chicken for the last 15 minutes of cook time.
Hi Lynn, I imagine that will work. I haven’t tried it that way but one of my readers, Peggy, left a super helpful review about just that! “I made your chicken and mushroom casserole and used a rotisserie chicken.
Can you freeze the dish before you bake it? I saw it mentioned you can freeze, but I assume it been baked and frozen as a leftover. I am thinking it would be great to prepare it and freeze it for future use. Please advise. Thanks! Ki
Hi Mary, I haven’t tried freezing before so I cannot advise on that but one of my readers, Nancy writes: “…I make a big recipe & freeze in portions for 2. If freezing, make sure you use Half & Half or whole milk or else it separates when reheating.”
I hope that helps.
Thanks so much. I think I will bake it first just to be safe. This recipe is glorious! My husband practically licked the plate. Definitely a worthy addition to my repertoire. Will try it for company also, and I’m sure it will be a big hit!
That’s so awesome, Mary!! Thank you for sharing that with me!
Hi Natasha, What kind of rice I can serve with this or any other suggestion. Thanks.
I haven’t experimented with rice in the recipe, except serving the recipe over rice. Rice will absorb some liquid in the dish so you might have to adjust liquid amounts.
Absolutely loved this dish and so did my husband who is a bit fussy. Will definitely make again and am freezing the other part of tonight’s dinner. Am trying another one of your recipes ASAP, the paprika shrimp I think.
That sounds amazing! I love that this recipe makes enough for left overs.
I have made this. It is sooo good!!! As for freezing leftovers – it freezes well in Ziplock bag, reheat in microwave on rice or mashed potatoes. Still tastes delicious!
Thank you so much for sharing that with me.
Have you tried to turn this into an instant pot recipe!? I love this dish but don’t have the time to make it much anymore and would love it in the instant pot! ❤️
Hi Chelsie, I checked the comments and it doesn’t look like anyone has tried that. If you experiment, let me know how you liked the recipe.
could you add some red and green peppers
Hi Eleanor. I haven’t tested that but if you experiment I would love to know how you like that!
Needed to desperately add a nice creamy chicken dish to my limited recipe repertoire….just happened to stumble on this one searching the net. WOW…turned out perfect first time ( and I’m a dad 🙂 , The flavour and tenderness of the chicken is perfect. The kids and wife were very impressed. You have an instant fan here, can’t wait to try your other recipes. Thanks from Sydney Australia.
That is the best when kids love what we parents make. That’s so great!
Does this recipe freeze well.?
Hi Coralie, This should help: one of my readers, Terri, shared that it does work to freeze leftovers: “It works! I took the pan out of the freezer, left it in the fridge most of the day and reheated it in a 350* oven for about 40 minutes. Frankly, I think Round Two tastes just as delicious, if not slightly better, than Round One! The one change I made: I took the foil off the last 15 minutes of cooking time so the top of everything got just a little crispy and golden. Delicious!”
This looks so delicious! Could I use coconut flour to cut down on the carbs?
Hi Barb, I haven’t tried coconut flour so I can’t speak to that specifically but my sister tested this with GF all-purpose flour and it worked great.
This dish, with mashed potatoes and home pickled tomatoes, were absolutely incredible!! Brought so many childhood memories 🙂 Thank you for an awesome recipe!!
Aww that’s the best! I love when food brings back sweet childhood memories!
I was wondering (if I was serving someone who is gluten intolerant) would you recommend corn starch or arrowroot starch instead of flour?
Hi April, I haven’t tested it that way but if you are looking for a gluten free option, my sister has tested this with gluten free flour with great results.
Hi Natasha… i’m in the process of making this recipe for dinner tonight and just now saw the Dutch oven note…. we just got a 6.5 quart Le Creuset “French” oven and was planning on using it. I was curious what does not come out right? I was going to do all the sautéing in it and make the sauce in another pan before loading it into the oven for the 45 minute bake time. I’ll let you know how it come out. BTW we christened our French oven with your lamb stew recipe about 3 weeks ago…. it was great.
Please advise when you can
Thanks
Hi Stephen, we haven’t had any issues with that so I cannot advise on specifics. I hope you love this recipe.
The Creamy Chicken Casserole was great. I strayed a little by deglazing the pot with 4 oz of Chardonnay we had and because I was trying to control the salt content added some tarragon at the end before it went in the oven. The Le Creuset French/dutch oven worked great. Could share a photo of the finished product in the pot if it matters.
Thanks
Best regards
Stephen
I’m so happy you enjoyed that. Thank you for sharing that with us!
I use portabellas instead of white mushrooms. I also love putting it in the crock pot after everything is combined (according to the recipe) on the stove top.
That sounds amazing! Thank you for sharing that Liliya!
Made this today for Easter dinner. followed the directions exactly as described, and it came out fabulous.
Everyone raved about the flavors and tenderness of the chicken. I kept the salt to a minimum, and it was still super delicious. Thank you for posting this recipe.
I’m so happy to hear that! Thank you for sharing your great review Steve!
Made as directed. Hubby came home and asked what was I cooking smelled so good. Told me the Neighbors were lined up, he could smell it from the driveway. Of course that was a joke. Sure glad I came across your blog!!Thank you
That’s just awesome!! Thank you for sharing your wonderful review
is there any dairy-free substitutions that would work instead of half and half
Hi Bob, , I haven’t tried a dairy-free substitute but one of our readers, Reba, wrote in with the following: “Absolutely delicious! Even after I substituted almond milk for cream since my mom can’t eat dairy – it was extremely tasty!”
How about doubling the sauce and adding small dumplings.Do you think this would work?
Hi John, I haven’t tested that but I think that could work! If you experiment please let me know how you like that!
Could you use Greek yogurt instead of cream etc???
HI Sandra, I haven’t tried that so I can’t advise. Here is what one of our readers wrote, I hope it helps “Made this the other night, actually, a double recipe because it looked soooo good…. I wasn’t disappointed. Because we wanted it served over pasta, (No Yolks Egg Noodles worked beautifully), I made it a little saucier by doubling, (or would it be quadrupling by now), the liquids. Also, to lighten it up, I substituted the half and half with milk and plain Greek yogurt. Came out so rich you’d never miss it! My husband has eaten it 4 times in two days! Great recipe.”
Hi Natasha,
Can other veggies be added? If so what would you suggest?
MV
Hi Monica! That is a great question! Several of our readers have commented they added veggies and loved it. Here is what one of our readers wrote “I added some sauteed kale and spinach to get some more veggies. It turned out great. I also served it over pasta for my husband to fill him up more” I hope that helps.
Hi Natasha,
I absolutely love each and every recipe you post! I’m hosting a dinner party and just know this recipe will be a hit, however most of my guest are allergic to mushrooms. What would you suggest I can replace the mushrooms with without taking away from how yummy it is?
Hi Ann! You are so nice! Thank you for sharing that with me. We have only tried this with mushrooms but you could add frozen peas or artichoke hearts. A vegetable that would not get mushy would probably work well.
Peas sounds good, my husband even suggested to add egg noodles to make it a one pot meal.
Thank you!
Can this be made ahead of time and baked later?
Hi Carol, I think that would work fine but you may need to bake just slightly longer since the casserole will be chilled going into the oven. I hope you love it!
Instead of half-and-half can I put almond milk?
Hi Veronika, I haven’t tried a dairy-free substitute but one of our readers, Reba, wrote in with the following: “Absolutely delicious! Even after I substituted almond milk for cream since my mom can’t eat dairy – it was extremely tasty!”
This recipe is awesome! Very easy to prepare. Absolutely delicious. Served it over mashed potatoes. Thanks for sharing! Yumm!!
You’re so welcome, Aimee! I’m happy you enjoyed that!
This was perfect! Simple to make yet super tasty! I love that I didn’t have to smother my chicken and mushrooms on the stovetop, they came out perfect from the oven. It looked presentable too! Chicken was soooo soft and juicy! I used iron skillet to bake and added a few minutes since I started mashed potatoes a bit too late.
Hi Mirela, I’m so glad you enjoyed it! Thank you for the wonderful review!
I am lactose intolerant. Could I substitute lactose free milk enriched with ghee for the half and half?
Hi Sue, I haven’t tried substituting that but here is what one of our readers wrote: “Oh my! This was my first ever creamy dish i liked after having to go glutenfree and lactose free. So i adjusted it by using gf plain flour. For the sauce i used Nuttelex, gf flour, homemade beefbroth (which gave this dish an amazing flavor), and then insted of the milk: 1/3 of each, cream, coconut milk and rice milk. (I don’t like either of those flavours on it’s own so i tried to mix them which worked a treat! Will be cooked again!” I hope this helps!
Tried this last night using chicken tenders. It was fantastic! You could cut the chicken with a fork. So tender! I would use less garlic next time, but that’s just personal preference.
Thank you so much for the fantastic review! I’m so happy you enjoyed that!
I love mushrooms, do you think I could double them and the recipe would still turn out ok?
Hi Lauren! I don’t see why not! You may need to fry them in batches, however. If you experiment, let me know how you liked the recipe
Hi, I didn’t see your comment until after! I have a 14 inch pan, but even so it was a bit crowded for all the mushrooms (I did do 2lbs). They browned, but not as golden as I quite wanted so next time I will do batches.
The extra mushrooms in the dish were delectable! Could even have more 😉 IMO haha.
Also, I added a teaspoon of cayenne to the white sauce (oh my gosh it was fabulous!) It was so mild in all that sauce that my infant and toddler loved the recipe and didn’t think it was spicy!
Can this be baked in a deep saute pan instead?
Hi Alexa, if it is large enough and oven safe, I don’t see why not!