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Creamy Chicken Casserole (VIDEO)

Creamy Chicken Casserole with mushrooms is a treasure of a recipe. It’s popularly called “Chicken Gloria” and it will win you over. This chicken bake is the perfect party dish and is a reader favorite.

creamy chicken casserole (chicken bake) with mushrooms garnished with parsley

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We love easy chicken casserole recipes like Chicken Tetrazzini and One-Pot Chicken and Rice. This Chicken and Mushroom Casserole does not disappoint!

Chicken Casserole Video

I hope you are inspired to try this chicken casserole for yourself! P.S. If you haven’t already, please subscribe to our YouTube Cooking Channel.

Why we love this Chicken Bake

Crowd-Pleaser! Galina (my sister’s mama-in-law) is an amazing cook and this is her chicken and mushroom casserole. 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 is made from scratch. It uses simple, non-canned ingredients (no cream of chicken soup needed).

Reheats Well – 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? Half and half is basically light cream. 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.

Ingredients for Chicken Casserole with chicken breast, mushrooms, lemon, garlic, 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 Chicken Casserole

1. Sautee Chicken: Season chicken with salt and pepper and dredge in flour. Heat 3 Tbsp oil in a large skillet over medium/high heat. Once the oil is hot, add chicken and saute until golden, and transfer to a 13×9 casserole baking dish.

How to Make Chicken Casserole step by step with dredging and sautéing chicken

Pro 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. Sautee Mushrooms: Add 3 Tbsp oil along and saute mushrooms and onions until soft and golden. Add garlic and saute another 1-2 min. Spread mixture over the chicken.

Sautéing mushrooms, onions and garlic for chicken casserole

3. Make the Sauce: 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.

how to make cream sauce for chicken casserole

4. Combine and Bake: Pour sauce over the chicken casserole. Cover with foil and bake chicken and mushroom casserole at 350˚F for 45 minutes. Garnish with parsley if desired.

Creamy chicken bake in casserole with mushrooms garnished with parsley and served in casserole dish

Serve with

This chicken bakes in gravy so it is great served over Creamy Mashed Potatoes or Egg noodles (the same way we serve Beef Stroganoff). It’s also great paired with these fresh sides:

Common Questions

Can I substitute the chicken breast?

You can use trimmed chicken thighs or chicken tenders instead. If using chicken tenders, you don’t need to slice them.

Can I Make this ahead?

Make and combine the chicken and mushrooms and refrigerate. The next day, make the sauce, assemble, and bake as directed.

Does chicken casserole reheat well?

Yes, you can reheat a pre-baked and chilled chicken casserole in the oven: cover with foil and bake at 325˚f for about 20 minutes or just until hot, or reheat on the stovetop over low heat just until hot, stirring occasionally.

Can I freeze chicken casserole?

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.”

Cooking in a crock pot or slow cooker?

One of our readers reported great results using a multi-cooker/ slow cooker: brown the chicken in the bottom of the slow cooker using the sautee function and remove. Sautée onions and mushrooms then return chicken to the pan. Combine sauce ingredients in a pan on the stove, pour it over the chicken, and slow-cook on low for five hours.

Chicken and Mushroom Casserole chicken bake

More 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:

Chicken Casserole Recipe (Chicken Gloria)

4.93 from 443 votes
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Chicken Casserole

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).

Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Cost to Make: $8-$10
Keyword: Chicken Casserole
Cuisine: American
Course: Main Course
Calories: 340
Servings: 10

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:

Instructions

  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. 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 13×9 casserole baking dish.

  2. 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.
  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 generously with salt and pepper to taste.

  5. 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. 

Nutrition Facts
Chicken Casserole Recipe (Chicken Gloria)
Amount Per Serving
Calories 340 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 5g31%
Cholesterol 90mg30%
Sodium 155mg7%
Potassium 658mg19%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 1g1%
Protein 28g56%
Vitamin A 225IU5%
Vitamin C 4.2mg5%
Calcium 41mg4%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Dee
    September 21, 2022

    I love your recipes Natasha. However, my family is gluten free. Can you offer a substitute for flour? Would cornstarch work & if so…how?

    Reply

    • Natasha's Kitchen
      September 21, 2022

      Hi Dee, I have not tried a gluten-free substitution but you may check the other comments below or maybe someone here can share if they have tried it!

      Reply

    • J
      September 24, 2022

      Hi, I’m in the UK and I used about 2 teaspoons of cornflour (cornstarch in the US?) instead of flour and it was lovely.

      Reply

      • J
        September 24, 2022

        The cornflour above was in the sauce. I did not coat the chicken in any flour.

        Reply

  • Connie Hewett
    September 16, 2022

    I have made this a number of times and it is always a big hit with everyone. Love your recipes

    Reply

    • NatashasKitchen.com
      September 16, 2022

      So glad to hear that, Connie! Thank you for the review.

      Reply

  • Abby
    August 30, 2022

    Hi can I make this up to where it goes in the oven ahead of time and then leave for a bit and come back to it and cook it a bit later?

    Reply

    • Natashas Kitchen
      August 30, 2022

      Hi Abby, this recipe can be made ahead; we have notes under the common questions section: “Can I Make this ahead? Make and combine the chicken and mushrooms and refrigerate. The next day, make the sauce, assemble, and bake as directed.” I hope this helps!

      Reply

  • Laura
    August 18, 2022

    Loved this recipe! I Used just under 2 lbs of boneless skinless chicken thighs because that’s what I had on hand and added fresh raw broccoli to the bottom of the casserole before putting it in the oven with the chicken to take up some space because I skimped a little on the chicken and to add some green 🙂 other then that I followed the rest of the recipe to a T, threw that all in the oven and it turned out SO DELICIOUS. I served it with rice and my husband ate HALF the casserole in one sitting 😂 the gravy that manifests by the time this dish is ready is absolutely heavenly on some rice. I’ll definitely be making this again!

    Reply

    • Natashas Kitchen
      August 18, 2022

      I’m so happy you enjoyed that. Thank you for sharing that great review with us, Laura!

      Reply

  • Renee
    August 11, 2022

    Natasha,
    I want to make this with a potato dish that needs a 400 degree oven for 40 minutes. Do you think it would be ok to bake at higher temperature?

    Reply

    • NatashasKitchen.com
      August 11, 2022

      Hi Renee, I have not tested it at a higher temperature. I worry it would get overdone. IF you experiment, please let us know how that worked for you.

      Reply

  • David Washburn
    July 27, 2022

    I made this tonight but it didn’t turn out to good. Kind of a watery mess. I followed the recipe amounts but seemed like way to much liquid as I was preparing it. I’ll try it again another day.☹️

    Reply

  • Wanda
    July 5, 2022

    If I add asparagus, should I cook first or do you think it would cook in oven?

    Reply

    • NatashasKitchen.com
      July 5, 2022

      Yes, you can add asparagus and keep the instructions the same.

      Reply

  • Jeff
    July 5, 2022

    Very good recipe!!
    I made this Gluten Free last night using two thirds King Arthur GF flour cut with one third corn starch . For the sauce I did the same. The sauce did seperate just a bit during baking but once stirred was perfect. No one could tell the difference.

    Reply

    • NatashasKitchen.com
      July 5, 2022

      Thanks for sharing, Jeff! So glad you enjoyed this recipe.

      Reply

  • Andrea
    June 28, 2022

    I’ve made this a million times! Love it! I’ve doubled everything, and put two casseroles in the oven. Should I adjust the time?

    Reply

    • NatashasKitchen.com
      June 29, 2022

      Hi Andrea! I would keep an eye on them and allow them more time as needed. It may take a little bit longer.

      Reply

  • Sam Girdith
    June 23, 2022

    Hi Natasha,
    Do you think this recipe would work in an instant pot (but making the sauce still on the stove top)? If so, what would be the baking time? Thanks!

    Reply

    • Natashas Kitchen
      June 23, 2022

      Hi Sam, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe!

      Reply

  • Jeannie
    May 25, 2022

    If I make a half size of this, would you reduce the cooking time?

    Reply

    • Natashas Kitchen
      May 25, 2022

      Hi Jeannie! I haven’t tried halving this recipe, but that should work! The cooking time will likely not change by much, but since you’ll have less ingredients you may need to slightly adjust the recipe.

      Reply

  • Tiffany
    May 23, 2022

    This was sooooo delicious. My husband, picky 3 year old, and I loved it. Nothing left in the casserole dish. Didn’t have mushrooms so added the peas and kale I had in the fridge. Will become a staple in our house. Thank you!

    Reply

    • Natashas Kitchen
      May 23, 2022

      That is the best when kids love what we moms make. That’s so great!

      Reply

  • Keelie
    May 22, 2022

    I made this tonight with some Bob Evans Mashed Potatoes. Omg it is too good. I ate way to much and I want more! That gravy recipe could be used for many things.

    Thank you for sharing.

    Reply

    • Natasha's Kitchen
      May 22, 2022

      You’re so welcome, Keelie. Great to hear that you enjoyed this recipe!

      Reply

  • Adriana Quintero
    May 16, 2022

    This is an excellent recipe, Thanks so much for your wonderful recipes. I make this recipe quite often for get togethers with family and friends it always comes out delicious and always a hit!

    Reply

    • Natashas Kitchen
      May 16, 2022

      You’re welcome! I’m so happy you enjoyed it and I’m so glad it was a hit, Adriana!

      Reply

  • Mildred
    May 7, 2022

    Delicious, I wanted color so just added sone red bell pepper strips!! Love this recipe! Thank you.

    Reply

    • Natashas Kitchen
      May 7, 2022

      You’re welcome! I’m so happy you enjoyed it, Mildred!

      Reply

  • Aly
    May 2, 2022

    I guess I should review this recipe since I’ve made it about 500 times and is a household favorite! I love to prepare it while my son naps in the afternoon and then cook it later at dinner time. The chicken always comes out great and I also usually make a little extra sauce 😉

    Reply

    • Natashas Kitchen
      May 2, 2022

      I’m so happy you found a favorite on my blog, Aly! Thank you so much for sharing that great feedback with me!

      Reply

  • Cheryl
    May 2, 2022

    The flavor was very good. However, after baking for 45 minutes at 350 degrees, my sauce “broke”. I assumed this was due to the sauce getting too hot. Any thoughts as to why this happened? Since the cut up chicken is already partially cooked, can one reduce the cooking time or oven temperature and achieve the results you did?

    Reply

    • Natasha
      May 3, 2022

      Hi Cheryl, make sure you are not using a convection oven setting that would require a modification. Also, I recommend using an in-oven thermometer to check the temperature and see if the oven is heating correctly. Lastly, make sure not to swap out any ingredients which can cause the sauce to separate.

      Reply

      • Cheryl
        May 5, 2022

        Thank you, Natasha! This is very helpful. Your recipes are great and videos are super helpful!

        Reply

        • Natashas Kitchen
          May 5, 2022

          You’re welcome! I’m so happy you enjoyed it!

          Reply

  • Sarah
    April 26, 2022

    As always, Natasha – excellent! Thank you for being the go-to for delicious, elegant, but easy recipes!!

    Reply

    • NatashasKitchen.com
      April 26, 2022

      Thank you for the review, Sarah!

      Reply

  • AJ
    April 10, 2022

    We made this last night and really enjoyed it. I usually don’t care for chicken very much because it alway S seems to be dry, but this was nice and creamy. Thank you Natasha.

    Reply

    • Natasha's Kitchen
      April 10, 2022

      You’re welcome, AJ! I’m happy to know that you love this recipe.

      Reply

  • Hugh Ilgenfritz
    April 6, 2022

    My new favorite chicken recipe!!
    Made extra gravy. Tried it the first night over wide noodles. Second night over toast points

    Killer taste both ways.

    Thx for sharing Natasha

    Reply

    • NatashasKitchen.com
      April 6, 2022

      That is great! You’re very welcome, so glad you enjoyed this. Thank you for sharing

      Reply

  • Pam
    April 5, 2022

    I made this for the first time, so sorry but it was not very good. It needed some sort of spice. I agree with another person who said they would leave out flouring the chicken. I want to try this again any suggestions on how to make it more flavorful?

    Reply

    • Natashas Kitchen
      April 8, 2022

      Hi Pam, the ingredients here are simple but it normally has tons of flavor. I wonder if under-seasoning could be the culprit.

      Reply

      • Pam
        April 10, 2022

        I will give it another try. I think it needs more than salt and pepper. It had the garlic flavor for sure, but it needed something else to make I more flavorful, I love trying new recipes and was so excited to try this.

        Reply

        • Thalie
          April 26, 2022

          I added some tumeric to the seasoning of the chicken (1/2 teaspoon). And then 1/4 teaspoon of ginger powder in the gravy, and 1/4 of garlic powder. (tumeric, ginger and lemon are a staple of moroccan cuisine, so you cant go wrong)
          Then I sprinkled some dill on top before putting it in the oven.

          Reply

        • jane smith
          May 7, 2022

          I would like to recommend a seasoning that I LOVE!
          BADIA
          Poultry Seasoning
          Southern Blend
          This seasoning is fantastic and I use it one nearly everything!

          Reply

          • NatashasKitchen.com
            May 7, 2022

            Thank you for the suggestion.

  • Bev
    March 12, 2022

    I have made this recipe several times. It is soooo good! Equally good made with boneless pork cutlets. It’s on the menu for today with pork. No mushrooms on hand, so will take others’ suggestions and maybe add carrots, asparagus, peas. Always 5* for sure!

    Reply

    • Natashas Kitchen
      March 12, 2022

      Thank you for sharing your awesome review, Bev!

      Reply

  • Natalia
    February 27, 2022

    I have already cooked chicken tenders. Do you think I can still make this dish, skipping to the oven step? Should I change the cooking time?

    Reply

    • NatashasKitchen.com
      February 28, 2022

      This recipe already uses cooked chicken tenders, I would still follow all the steps afterward and prepare in the same method. Since your chicken tenders are already cooked thoroughly, you may be able to cut a few mins off the baking time.

      Reply

  • Michele
    February 20, 2022

    We liked this, but I’ll skip the dip in flour next time. Got a little goopy in some places, and just added mess to an otherwise simple process.

    Reply

    • Natasha's Kitchen
      February 20, 2022

      Sounds good, Michele. Thanks for sharing that with us!

      Reply

  • Shirley
    February 13, 2022

    I am planning to make this recipe next weekend for an after theatre dinner for a party of nine. If I prepare it ahead of time, should I cook it fully and reheat just before we eat, or is it better to prep it and leave it unbaked in the fridge until we are ready to eat. I have made it several times but have never needed it to wait. Such a favourite and a sure fire winner.

    Reply

    • Natashas Kitchen
      February 14, 2022

      Hi Shirley, the way I make this ahead of time is to make and combine the chicken and mushrooms and refrigerate. The next day I make the sauce and bake. If you assembled the full recipe, yes that would work well to make it ahead, refrigerate and then reheat. This casserole reheats really well.

      Reply

      • Shirley
        February 14, 2022

        Thank you so much. I love this recipe and I know it will be a huge success with my friends.

        Reply

        • Natashas Kitchen
          February 14, 2022

          You’re welcome! I’m so happy you enjoyed it!

          Reply

  • Debbie Florio
    February 4, 2022

    I didn’t have fresh mushrooms so I used canned mushrooms and some rehydrated shiitake mushrooms for richer mushroom flavor (canned mushrooms are pretty flavorless) This dish was incredibly delicious. The proportions of the ingredients were perfect, I wouldn’t change a thing. I agree with a previous commenter, it is better than a restaurant

    Reply

    • Natashas Kitchen
      February 5, 2022

      I’m so glad that worked out! Thank you so much for sharing that with me, Debbie!

      Reply

  • Martin Neville
    January 28, 2022

    Easy steps to a superb dish, thanks, I added some green olives to enhance the Mediterranean feel, roasted sprouts are one of my favorite vegie dishes and do very well cold with olive oil and lemon juice.

    Reply

    • Natashas Kitchen
      January 28, 2022

      You’re welcome! I’m so happy you enjoyed it, Martin!

      Reply

  • Debbie M.
    January 27, 2022

    Made this delicious chicken and mushroom casserole tonight, and the family loved it! When it came time for making the sauce, I melted the butter first then into it 1/4 tsp pepper and salt and 3/4 tsp garlic powder since I didn’t have fresh garlic. Continued sauce with 1/2 heavy cream and 1/2 whole milk. Also used 1 Tbl of chardonnay since I didn’t have lemon juice. Casserole was divine over homemade mashed potatoes and green beans!! Better than a restaurant!! Thank you, Natasha!! 😊

    Reply

    • Natashas Kitchen
      January 28, 2022

      Thank you so much for sharing that with me, Debbie! Don’t you love it when home-cooked meals turn out better than at a restaurant?!

      Reply

    • Robert
      January 31, 2022

      The tips/substitutions and additional pairings are much appreciated! Mashed taters and green beans it is! Thanks! (And thanks to the always amazing Natasha)
      ❤️

      Reply

  • Jennifer Whitley
    December 25, 2021

    I made this for Christmas Eve dinner and it was fantastic! I only put it in the oven for 30 minutes instead of 45. Served it over Yukon Gold mashed potatoes and Green Beans served al dente with olive oil and sliced almonds. It was the perfect meal.

    Reply

    • Natasha's Kitchen
      December 26, 2021

      Sounds fantastic! I’m glad the recipe was a success, Jennifer. Thank you for the review!

      Reply

  • Sharon
    November 28, 2021

    Hi Natasha, can I use double cream for the half and half please for the sauce.
    Thank you.
    Sharon.

    Reply

    • Natasha's Kitchen
      November 28, 2021

      Hi Sharon, you may use half whipping cream and half whole milk as a substitute for half and half. I haven’t tried using double cream but you can try as an experiment.

      Reply

  • Jenn
    November 1, 2021

    Utterly delectable!

    We are a family of coeliacs and so I subbed the flour for an equal blend of tapioca flour and ground almonds.

    At the dredging stage there was too much flour for this substitute as it will become gummy and unpleasant. Instead, I added the chicken strips to a large bowl and seasoned 3-4 tbsp of the flour blend with salt and pepper, covered the bowl in cling film, and shook the bowl to coat the chicken. It gave excellent light coverage, and when fried in butter rather than olive oil it came out beautifully golden.

    The flour blend worked fabulously with the sauce. I use the same method to make gravy. I used 3 heaped tbsp with a generous 3 tbsp of butter.

    For the vegetables I used mushrooms, asparagus, and carrots. It was a very enjoyable combination, and my family very much enjoyed it.

    Reply

    • Natasha's Kitchen
      November 1, 2021

      Lovely to hear that the substitutions that you used worked well, Jenn! Thank you for sharing this valuable info with us.

      Reply

  • Mary
    October 27, 2021

    Look forward to making this! I’d love to add some sherry to the sauce before baking. How much would you suggest? Thank you!!

    Reply

    • Natasha's Kitchen
      October 28, 2021

      I hope it becomes your new favorite. I haven’t tested that to advise. If you do an experiment, please share with us how it goes.

      Reply

  • nanci
    October 14, 2021

    Can I use heavy whipping cream in this instead of half and half?
    Looks Delicious.
    Thank You

    Reply

    • Natasha's Kitchen
      October 14, 2021

      Hi Nanci, you may use half whipping cream and half whole milk as a substitute for half and half.

      Reply

  • nanci
    October 14, 2021

    This looks so good can I use heavy cream instead of the half and half?
    Love your blog
    Thank You
    Nanci

    Reply

    • Natasha's Kitchen
      October 14, 2021

      You may use half whipping cream and half whole milk.

      Reply

  • Gillian
    October 11, 2021

    Hi Natashas
    Making this now haw long will it last in fridge ones cooked
    Many thanks Gillian

    Reply

    • Natasha
      October 11, 2021

      Hi Gillian, in general, you should store cooked chicken for 3-4 days in the refrigerator and I would follow that same guideline for this chicken casserole.

      Reply

  • Alexis
    September 3, 2021

    Can I substitute the half and half with buttermilk? And maybe omit the lemon to account for the acidity?

    Reply

    • Natashas Kitchen
      September 3, 2021

      Hi Alexis, Buttermilk wouldn’t work for this recipe. You can replace the half and half with 1/2 cup milk + 1/2 cup heavy cream but I wouldn’t use buttermilk.

      Reply

  • Joan
    September 1, 2021

    Loved it! Used tenders to make my life easier and added spinach for veggies!

    Reply

    • Natasha's Kitchen
      September 2, 2021

      Sounds great, Joan. Glad you enjoyed this recipe!

      Reply

    • Mary
      January 17, 2022

      This is my go to casserole when we have company. So far everyone has loved it (and I make it without any changes)!

      Thank you!

      Reply

      • Natashas Kitchen
        January 17, 2022

        That’s just awesome! Thank you for sharing your wonderful review, Mary!

        Reply

  • Sandra Korn
    August 23, 2021

    Natasha, I am beguiled by the covered baking dish you use in this chicken/mushroom recipe. Can you tell me where to get one like it please?

    Reply

  • Valeriya Goncharov
    August 3, 2021

    Definitely an amazing recipe! (Happy Anniversary btw!) I made this recipe years ago and messed up somehow and gave up (newbie married cook lol). I made again last night for my husband and it was SO good!

    Reply

    • Natasha's Kitchen
      August 3, 2021

      Thanks for your greeting and for your good feedback! Glad you loved this recipe, Valeriya.

      Reply

  • Tara
    July 28, 2021

    could this be made with stuffing?

    Reply

    • Natashas Kitchen
      July 29, 2021

      Hi Tara, I haven’t tried that to advise on the outome. If you happen to try it, I’d love to know how it goes!

      Reply

  • Jody
    July 16, 2021

    Wow!! This recipe is so good!! Would make it again! The only thing I changed was doing all heavy cream instead of the half and half or milk.

    Reply

    • Natashas Kitchen
      July 16, 2021

      Thank you so much for sharing that with me, Jody! I’m glad to hear you enjoyed it with heavy cream!

      Reply

  • Sha
    July 9, 2021

    Hi Natasha,
    Can I use bone-in whole chicken chopped into quarters? Big family to feed here, thanks in advance!

    Reply

    • Natashas Kitchen
      July 9, 2021

      Hi Sha, I haven’t tested that but I imagine that will work too, please share with us how it turns out if you try it!

      Reply

  • Jane
    June 18, 2021

    It was unbelievably delicious, definitely making this again and again!!

    Reply

    • Natashas Kitchen
      June 18, 2021

      That’s so great, Jane! Thank you so much for sharing that with me.

      Reply

  • Terry Franks
    June 14, 2021

    This is a great comfort food recipe. While I really liked it, I didn’t think it was extraordinary enough to rate 5 stars. HOWEVER, DH absolutely RAVED about it – so it gets 5 starts after all. Thanks for the recipe!

    Reply

    • Natasha's Kitchen
      June 15, 2021

      You are very welcome, Terry. Thanks for sharing your experience making this recipe! Glad you liked it.

      Reply

  • Tinanel
    June 10, 2021

    I love this recipe! I think I have made it at least 5 times now and portion it for lunches served with cauliflower mash.
    I add some extra veggies like pumpkin, broccoli and whatever else might be in the fridge.
    Truly delicious!

    Reply

    • Natashas Kitchen
      June 10, 2021

      I’m so glad you enjoyed that, Tinanel!

      Reply

  • Carmen Orrego
    June 1, 2021

    This was delicious! Thanks for another great recipe!

    Reply

    • Natasha's Kitchen
      June 1, 2021

      You’re welcome, glad you enjoyed it!

      Reply

  • Johnny
    May 29, 2021

    I Made This Recipe To Kick Off The Memorial Day Weekend!
    Served With your caesar salad
    It Was A Big Hit !
    My Guests Were Actually Scraping The Side Of The Casserole Dish !
    Thanks For The Great Recipes !

    Reply

    • Natasha's Kitchen
      May 30, 2021

      That’s awesome feedback, Johnny. Thank you for sharing that with us!

      Reply

  • M Fernandez
    May 18, 2021

    Can you use bone in split chicken breasts instead of boneless?

    Reply

    • Natasha's Kitchen
      May 18, 2021

      I imagine that will work too, please share with us how it turns out if you try it!

      Reply

  • Debbie
    April 30, 2021

    This is the second time making this recipe, I used boneless skinless chicken thighs instead of breast meat. It is wonderful! oh my goodness, love it!

    Reply

    • Natashas Kitchen
      April 30, 2021

      That’s just awesome, Debbie! Thank you for sharing your wonderful review!

      Reply

  • Denise Eckert
    April 26, 2021

    I just made this tonight and it was SO delicious and easy to make! It is a most welcome addition to my rotation. I know the leftovers are going to be just as delicious.

    Reply

    • Natashas Kitchen
      April 27, 2021

      Thank you for sharing your wonderful review with me, Denise! I’m so glad you enjoyed it!

      Reply

  • Mary Jean Heide
    April 20, 2021

    This is absolutely delicious I have made it three times every time my husband tells me you can make this again

    Reply

    • Natashas Kitchen
      April 20, 2021

      That’s just awesome! Thank you for the wonderful review, Mary Jean! I’m happy you’re enjoying my recipes!

      Reply

  • Julz
    April 14, 2021

    Another winner Natasha, thank you. Made it today and it’s delicious……love the way your recipes are so full of information, & the step by step guide allows even the least confident of cooks to give it a go.

    Reply

    • Natashas Kitchen
      April 15, 2021

      I’m so happy our recipes my helpful, Julz! Thank you for sharing that wonderful review with me.

      Reply

  • Susan R
    April 13, 2021

    Excellent. Halved recipe to 5 people (for 2 with some leftovers), but needed did extra mushrooms. Mixed some white wine in with broth. Prep took me longer.

    Reply

    • Natashas Kitchen
      April 13, 2021

      Thank you so much for sharing that with me.

      Reply

  • Mb Seg
    April 12, 2021

    Had left over chicken & mushroom to use. This recipe is FANTASTIC ! Added cooked white rice to the sauce and grated Parmesan on final mix YUUMMY💕

    Reply

    • Natasha's Kitchen
      April 12, 2021

      I’m so glad to hear that! Thank you so much for your wonderful review and feedback.

      Reply

  • Merry
    April 10, 2021

    I made this a few nights ago. I had to halve the recipe since there is just the 2 of us, and we still ate it for several days……we didn’t mind since it was DELICIOUS!!! It took a little longer to make that I thought it would but it was certainly worth it. The only mistake I made was not covering it before putting in the oven. It was still great but the sauce got really thick. I’ll not forget that step the next time I make it though.

    Reply

    • Natashas Kitchen
      April 10, 2021

      I’m so glad you enjoyed it! Thank you so much for sharing that with me.

      Reply

  • Linda
    April 8, 2021

    I love your recipes simple and delicious 👌👌

    Reply

    • Natashas Kitchen
      April 8, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Dawn
    April 6, 2021

    This was delicious! Thank you!

    Reply

    • Natashas Kitchen
      April 6, 2021

      You’re welcome! I’m so happy you enjoyed it!

      Reply

  • Eva
    April 4, 2021

    Hi Natasha, I made this creamy chicken last night over rice and it was a hit! My husband and son had seconds! Now that’s a success in my house 👍 thank you and keep up the great work!
    Happy Easter!💜💛💙

    Reply

    • Natasha's Kitchen
      April 4, 2021

      You’re welcome, Eva. Glad it was a hit and Happy Easter too!

      Reply

  • RUTH
    April 3, 2021

    Sounds great, but am allergic to milk so no half and half…

    WHAT CAN I SUBSTITUTE?

    Reply

    • Natasha
      April 3, 2021

      HI Ruth, I haven’t tested anything else. The closest thing might be canned coconut milk (full fat), although I haven’t tested that so I can’t say how it will affect the creamy consistency. One of my readers reported great results. here is what they wrote: “instead of the milk: 1/3 of each, cream, coconut milk and rice milk. (I don’t like either of those flavors on it’s own so I tried to mix them which worked a treat!”

      Reply

      • Martin Neville
        January 28, 2022

        I just made mine with canned coconut milk and it tastes and looks great.

        Reply

        • Natashas Kitchen
          January 28, 2022

          Thank you so much for sharing that with me.

          Reply

  • Yen
    April 3, 2021

    I tried it and we love it. My husband always ordered this dish whenever we go to out favourite french restaurant but now he prefer to have it at home since your recipes are unbeatable, Natasha. Thank you for another supper easy and delicious recipe.

    Reply

    • Natashas Kitchen
      April 3, 2021

      You’re welcome, Yen! I’m so happy you both enjoyed that.

      Reply

  • Richard Ermolovich
    April 1, 2021

    Made this tonight for my wife and me. Will be a great addition to my family Sunday dinner recipe collection. Thanks.

    Reply

    • Natasha's Kitchen
      April 2, 2021

      Perfect! I appreciate your review and feedback, Richard. Thank you!

      Reply

  • Joanne
    April 1, 2021

    Natasha I made this last night and my family and guests raved about this dish. My grandchildren loved it! This is definitely one I will make again! Love your recipes!

    Reply

    • Natasha's Kitchen
      April 1, 2021

      I’m so glad to hear that, Joanne. Thank you for your great review and feedback!

      Reply

  • Kayla
    March 27, 2021

    Hi! Wondering how I can adjust for thin sliced chicken breast?

    Reply

    • Natashas Kitchen
      March 27, 2021

      Hi Kayla, I bet that could work! I hope you love this recipe.

      Reply

  • Celia
    March 26, 2021

    You are my “go to” for recipes when I’m entertaining. I’ve never had anything I cooked from your blog get a bad review. Keep them coming.

    Reply

    • Natashas Kitchen
      March 26, 2021

      Thank you for the wonderful feedback!

      Reply

  • Anna Horadchuk
    March 20, 2021

    I love all your recipes. Have you produced a cook book, if not, you should do.

    Reply

    • Natasha
      March 20, 2021

      I am starting the process and have begun. It’s still going to take a long time to get to the end and publish but It’s in the works. Thank you for asking. That is very encouraging.

      Reply

      • barbara cutting
        June 28, 2021

        I can not wait for you to publish a cook book will you e-mail your great supporters when it will happen You are just great my husband loves it when I open your facebook recipes he really loves to listen to you he thinks that you are a riot

        Reply

        • Natashas Kitchen
          June 28, 2021

          Aww! Thank you, Barbara! I don’t have a cookbook out yet, but it’s on my list of life goals, and we recently signed with an agent to make it happen! Yes, I will an announcement once it is ready!

          Reply

  • Bev
    March 18, 2021

    This dish is great made with boneless pork cutlets too! Making it for tonight.

    Reply

    • Natashas Kitchen
      March 18, 2021

      I’m so glad you enjoyed it!

      Reply

  • Blasilla
    March 16, 2021

    How can I use cream of chicken in this recipe?

    Reply

    • Natasha's Kitchen
      March 17, 2021

      Hi Blasilla, I haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.

      Reply

  • RB
    March 4, 2021

    Made this a few times. Made it this time with chicken thighs. Soo delicious!

    Reply

    • Natasha's Kitchen
      March 4, 2021

      I’m glad it was a hit! Thank you for your great feedback, RB.

      Reply

  • Adrijana
    March 3, 2021

    This was phenomenal. I made it for the first time for dinner guests. It was it super easy to make, and now everyone thinks I’m an amazing cook!

    Reply

    • Natashas Kitchen
      March 3, 2021

      That’s so great! Thank you for that wonderful review!

      Reply

  • Debra
    February 27, 2021

    Hello Natasha, love this! It is delicious! The gravy did not thicken up. What should I do? Thank you, Debra

    Reply

    • Natasha
      February 28, 2021

      Hi Debra, consider if any substitutions were made? The sauce won’t be very creamy in the pan but it will thicken up after the casserole is baked.

      Reply

  • Tory
    February 27, 2021

    I notice in your ingredient list – Better than Bouillon. What kind is it and how do you use it. Can I use regular can chicken stock. Thank you.
    Tory

    Reply

    • Natashas Kitchen
      February 27, 2021

      Hi Tory, most grocery stores carry it; we purchase it at Costco. Chicken broth and chicken stock are interchangeable, so you can get either one at most grocery stores. We use better than Bouillon past mixed with water to make fresh broth. We have a picture of the jar we used in the recipe post. I hope you love the recipe!

      Reply

  • Angela
    February 22, 2021

    This recipe was absolutely delicious and easy to prepare. My family loved it so much. Served it over rice and next time will try mashed potatoes. Thank you Natasha. 🌹

    Reply

    • Natashas Kitchen
      February 22, 2021

      That’s so great, Angela! Thank you for sharing that!

      Reply

  • Susan
    February 21, 2021

    Natasha, could I use FF half and half rather than regular?

    Reply

    • Natasha's Kitchen
      February 21, 2021

      Hi Susan, I think that will work well too.

      Reply

  • Susan
    February 14, 2021

    Hi Natasha,
    How would leeks do in place of the onion?

    Reply

    • Natasha's Kitchen
      February 14, 2021

      Hello Susan, I imagine that will work too!

      Reply

  • Joanne
    February 10, 2021

    I made this recipe last night and it was delicious. My husband said it was definitely a keeper to make it again. Natasha your recipes and the videos make cooking easier. Keep them coming!

    Reply

    • Natashas Kitchen
      February 10, 2021

      Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles

      Reply

  • Kristina
    February 9, 2021

    Whole family loved it and insisting on adding this meal to our traditional family dinner recipe book 🙂 thank you. I always enjoy your videos .

    Reply

    • Natasha's Kitchen
      February 10, 2021

      You’re very welcome! I’m glad your family loved this recipe.

      Reply

  • Cassandra Lipnicki
    February 7, 2021

    This was amazing!!!! The chicken was so soft. Definitely a new favourite!

    Reply

    • Natasha's Kitchen
      February 7, 2021

      Fantastic! I’m glad you loved this recipe, Cassandra. Thank you!

      Reply

  • Beth Doyle
    February 7, 2021

    Fantastic! This has moved into place with Salisbury steak crockpot and cheeseburger gnocchi recipes that I make monthly. rich delicious, flavorful. wonderful recipe.

    Reply

    • Natasha's Kitchen
      February 7, 2021

      Yay, awesome! I’m very happy to hear that you loved this recipe, Beth.Thank you for sharing!

      Reply

    • Gail
      February 19, 2021

      Wonderful comfort food! The chicken is so tender. I also love all the mushrooms. Thank you for sharing!

      Reply

      • Natashas Kitchen
        February 19, 2021

        I’m so glad you enjoyed it!

        Reply

  • Donna
    February 6, 2021

    Thank you Natasha for another great recipe. I made it today and added frozen peas! This is a keeper especially on a day that is cold out🤗❤️

    Reply

    • Natashas Kitchen
      February 6, 2021

      The perfect meal for a cold day.

      Reply

  • Yvonne
    February 6, 2021

    Made this recipe yesterday and it was delicious. One problem….after baking the butter in the sauce separated and came to the surface in some places. why would this happen?
    Thank You

    Reply

    • Natasha
      February 7, 2021

      Hi Yvonne, a small amount of separation is normal and if you give the sauce a quick stir, it will incorporate back into the cream sauce. If you see a ton of separation, consider if there were any substitutions made in the ingredients?

      Reply

  • Ariane
    February 5, 2021

    It’s a Keeper! The chicken is sooo tender, melts in the mouth. I was debating whether to add more seasoning as I was afraid it might be too bland. But the simple seasonings do develop more in the oven. Natasha, have you ever added white wine to this? Would it be added before the mushrooms to encorporate the pan crisps vs scraping them out? My dish looked very white vs Youtube golden yellow, so I added saffron to my rice to add colour.

    Reply

    • Natashas Kitchen
      February 5, 2021

      Hi Ariane, I haven’t tried it with white wine but some of my readers have reported great results with white wine. One of my readers wrote: “White wine goes very well in this recipe as well as a generous among of grated gruyere cheese. However, I do suggest that you use heavy whipping cream only if you are adding wine. Otherwise the sauce may curdle.” There were several others that said they added a splash of white wine with great results.

      Reply

      • Barbara
        March 5, 2021

        Can I use boneless pork instead of chicken

        Reply

        • Natashas Kitchen
          March 5, 2021

          Hi Barbara, that should work, here’s what one of our readers wrote: “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.” I hope that helps.

          Reply

  • Birdie
    February 3, 2021

    Would I be crazy to just use heavy cream without thinning it with milk??

    Reply

    • Natasha
      February 3, 2021

      Hi Birdie, I haven’t tested that but you may need a little more or it might be too thick.

      Reply

  • Renee Robinson
    February 2, 2021

    Currently making this during the ” snow storm”, I cannot wait to see how it tastes! I would like to serve it with white rice which I am making separately… although for future reference any recommendations on adding rice to the chicken and sauce before baking? Love your videos and recipes!!!! Never too complicated but fresh , simple ingredients! You are amazing! I just made your stuffed pork loin the other day and it was fantastic!

    Reply

  • Agnes
    February 2, 2021

    I made this tonight, it turned out great. Is there a way to make it keto friendly?

    Reply

    • Natasha's Kitchen
      February 3, 2021

      Thanks for sharing that with us, Agnes. I haven’t tried making a keto-friendly version of this recipe yet. If you do an experiment, please share with us how it goes.

      Reply

    • Ashley
      April 18, 2021

      I substituted half the amount of flour for almond flour and mixed together. It seemed to do okay, so I imagine if you were to use all almond flour, you’d be fine!

      Reply

  • Lauren Lasek
    February 2, 2021

    Hi Natasha!

    Thank you and your family for all of your hard work! Your recipes are always huge hits, including this one!

    PS – I’m not even a fan of mushrooms (at all) and OMG was this delish

    Please keep posting new recipes and videos! As a visual learner it really helps 🥰

    Reply

    • Natasha's Kitchen
      February 3, 2021

      Hi Lauren, you are very welcome. I will surely post more new recipes for you all!

      Reply

  • Annie
    February 2, 2021

    Made the Chicken Gloria – it was delicious. Realized that I didn’t have heavy cream or half and half. I used plain milk and then made a little slurry. Perfect!

    Reply

    • Natasha's Kitchen
      February 3, 2021

      Nice, I’m glad that worked very well! Thanks for your good feedback, Annie.

      Reply

  • Anna
    February 1, 2021

    This as amazing! I was worried about cooking the chicken on a medium/high heat but the chicken was so tender. The sauce was perfect. The only thing is that it took longer to prepare than I was expecting.

    I’ll definitely make this again and it’s a great dinner for guests.

    Reply

    • Natasha's Kitchen
      February 2, 2021

      Sounds great, Anna. I’m happy to know that you loved this recipe! Thank you for sharing that with us.

      Reply

  • jimmygourmet
    February 1, 2021

    Natasha this is a recipe which is very similar to Chicken Tetrazzini! An excellent way to “upgrade” a baked chicken recipe.

    Reply

    • Natasha's Kitchen
      February 2, 2021

      Thank you, Jimmy! I’m glad you liked this recipe.

      Reply

  • Suebee
    February 1, 2021

    So happy to find the recipe. I have been searching for something similar with not a lot of luck.
    So excited to try it.

    Reply

    • Natasha's Kitchen
      February 1, 2021

      I hope you love it, Sue! Please share with us too how it goes.

      Reply

  • James
    January 31, 2021

    Just having it now & its delicious! Didn’t have lemon juice but substituted 3/4 tsp lemon pepper & added beef broth. Very little added salt & no butter. It’s great!! Thank you for posting. 👍👍

    Reply

    • Natasha's Kitchen
      January 31, 2021

      You are very welcome, James. I’m glad you enjoyed this casserole recipe using the substitute ingredient that you used!

      Reply

  • Mary Jo Henshaw
    January 30, 2021

    My mom used to make this dish when I was growing up in the fifties. She put thyme, a pinch of cayenne, dash of white wine and halved green grapes in with the mushroom sauce. I just made it last week…delish!

    Reply

    • Natashas Kitchen
      January 30, 2021

      Thank you so much for sharing that with me.

      Reply

  • Kim
    January 28, 2021

    I’ve got all these ingredients! Can’t wait for dinner!

    Reply

    • Natasha's Kitchen
      January 28, 2021

      Sounds great, Kim! Enjoy and I hope this becomes your new favorite.

      Reply

  • Katie
    January 28, 2021

    This looks like a simple and delicious meal. Can’t wait to try this one!

    Reply

    • Natasha's Kitchen
      January 28, 2021

      Hi Katie, sounds good. I hope you love it!

      Reply

  • Stephanie
    January 28, 2021

    Absolutely incredible! I just love how creamy the casserole was and the flavor was perfection!

    Reply

    • Natasha's Kitchen
      January 28, 2021

      Awesome! I’m so happy that you loved this casserole. Thank you for your great review, Stephanie!

      Reply

  • Gary Clark
    January 24, 2021

    I will make this,but will use thighs. I find them tastier and more moist.

    Reply

    • Natasha's Kitchen
      January 25, 2021

      Sounds good, Gary. I bet it will be so delicious too!

      Reply

  • Dana
    January 17, 2021

    Tasted amazing!! I didn’t have any kind of broth on hand so I used water instead and heavy cream instead of half and half. Seems to have worked out! Thanks for the great recipe 🙂

    Reply

    • Natashas Kitchen
      January 18, 2021

      You’re welcome! I’m so happy you enjoyed it, Dana!

      Reply

  • Tyler
    January 12, 2021

    Hi can i make this in advance and refrigerate then bake it? This recipes looks amazing!!

    Reply

    • Natashas Kitchen
      January 12, 2021

      Hi Tyler, without trying that, it’s hard to say. 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!

      Reply

      • Tyler
        January 16, 2021

        I love this recipe!!! Thank you so much….i will make this my go to chicken dish.

        Reply

        • Natashas Kitchen
          January 16, 2021

          That’s so great! It sounds like you have a new favorite!

          Reply

  • Cindy
    January 2, 2021

    I’d like to add pasta or noodles to the dish, done Al dente, before baking. Anyone tried this?

    Reply

    • Natashas Kitchen
      January 2, 2021

      Hi Cindy, I haven’t tried doing that cooked pasta. I think it might be safer to cook the pasta on the side and serve this dish over the pasta.

      Reply

    • Susan
      January 18, 2021

      Just made this tonight. Added uncooked egg noodles to the bottom of the casserole dish, then chicken, then mushroom ‘ onion part. Used skim milk instead of half/half and you’d never know the difference.
      My hubby lived it. Quick, easy and comfort food.

      Reply

      • Natasha's Kitchen
        January 19, 2021

        So nice to know that, Susan. Thank you for sharing that with us!

        Reply

  • Christina
    December 23, 2020

    This was a huge hit tonight! I added 1C frozen peas to the mushrooms and onions to give it some color and because we love peas. And honestly, the most tender and delicious chicken – wow! Super easy recipe to follow, too! Thank you!

    Reply

    • Natashas Kitchen
      December 24, 2020

      I’m so glad you enjoyed it, Christina! Thank you for the wonderful review!

      Reply

  • Shirley
    December 18, 2020

    Hi Natasha,
    I just put this together & I’m serving it tomorrow. Do I bake it now, refrigerate & then reheat tomorrow or can I just leave it now & then bake it tomorrow??😬
    I love your recipes. I hope you see this.

    Reply

    • Natashas Kitchen
      December 18, 2020

      Hi Shirley, the way I make this ahead of time is to make and combine the chicken and mushrooms and refrigerate. The next day I make the sauce and bake. If you assembled the full recipe, yes that would work well to make it ahead, refrigerate and then reheat. This casserole reheats really well.

      Reply

  • Carolyn S.
    December 14, 2020

    Wow. This is soo delicious. Next time I will double the sauce because there was barely enough sauce to put on the noodles. I will put more mushrooms too. This recipe will b regular thing at my home.
    My question: can I use left over roasted chicken instead of fried chicken
    pieces?
    Thank you Natasha for this awesome recipe.

    Reply

    • Natasha's Kitchen
      December 14, 2020

      Hi Carolyn, great to hear that you enjoyed this recipe! Yes, you may use leftover roasted chicken too for next time.

      Reply

  • Brooke
    December 10, 2020

    Comfort food through and through! Chopped up the mushrooms for my picky eaters and they loved it!

    Reply

    • Natashas Kitchen
      December 10, 2020

      That is the best when kids love what we moms make. That’s so great!

      Reply

  • Mabs
    December 3, 2020

    DEFINITELY a ten star but can only give 5. If the cream sauce needs a tad more depth and flavor at the end I add a sprinkling of Knorr Chicken Flavor Bouillon.

    Reply

    • Natashas Kitchen
      December 3, 2020

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Cyndi
    November 18, 2020

    What if I’m using a Crock pot?

    Reply

    • Natashas Kitchen
      November 18, 2020

      Hi Cyndi, I haven’t tried it in a crockpot so I can’t really recommend it without testing it myself. I don’t recall any of my readers trying it in a slow cooker either. Sorry I can’t be more helpful.

      Reply

  • Mel
    November 18, 2020

    FYI, this works as a freezer meal. I make this weekly, freeze it, and deliver (at no charge) to at-risk Seniors in my area. They ALL love it. I double the sauce and add herbs de provence, then portion it into disposable aluminum pans and add egg noodles, cooked al dente, which is where the “extra” sauce goes. My Seniors LOVE this!! They bake it from frozen and rave about it. One of the absolute best freezer meals in my arsenal.

    Reply

    • Natasha's Kitchen
      November 18, 2020

      That is so awesome and great to hear this, Mel. Thank you for sharing that with us! So lovely to know that they love this recipe.

      Reply

  • Jennifer Thomas
    November 13, 2020

    Oh my goodness. What a hit!! This was seriously delicious. Will be making it again!

    Reply

    • Natashas Kitchen
      November 13, 2020

      That’s so great, Jennifer! Thank you for sharing that wonderful review with me!

      Reply

  • Janet
    November 5, 2020

    Hi, Thank you so much for this recipe, instant family favorite.
    Don’t feel the need to change it in any way, so much flavour.
    Thank you

    Reply

    • Natasha's Kitchen
      November 5, 2020

      Hello Janet, you’re most welcome. Thank you for your good comments and feedback too!

      Reply

  • Alina
    November 2, 2020

    I must have a more complex pallet. I found this recipe to be a bit on the bland side and I followed it exactly as written. I’m sorry that it didn’t work out, I had high hopes based on all the reviews.

    Reply

    • Natasha
      November 3, 2020

      Hi Alina, the ingredients here are simple but it normally has tons of flavor. I wonder if under seasoning could be the culprit.

      Reply

      • Alexis
        January 24, 2021

        Hi, this looks amazing. I was wondering if it could possibly work with chicken thighs instead? I am not a huge fan of chicken breast. Thank you!

        Reply

        • Natasha's Kitchen
          January 25, 2021

          Hi Alexis, that will work too

          Reply

  • Alexa
    October 17, 2020

    Hi! I’ve made this many times (sooo good) but today I’d like to try and incorporate the herbs from your chicken & herb recipe into this one. How would I do that? Should I add them with the mushrooms/onion, or in the sauce? Since I’ll be adding green onion, should I omit the yellow?

    Thanks in advance, and thank you for sharing all of your recipes! <3

    Reply

    • Natasha
      October 18, 2020

      HI Alexa, I haven’t tried that but this one has a much longer cooking time. You might try adding the herbs in at the end. I haven’t tested it that way to give you exact recommendations though.

      Reply

  • Carla
    October 14, 2020

    So delicious! My husband loved it and 5 a year old loved it also! I love your recipes, so easy to follow.

    Reply

    • Natasha's Kitchen
      October 14, 2020

      Fantastic! I am so happy to hear that your family enjoyed this casserole!

      Reply

  • Maryann Lepp
    October 10, 2020

    Hi there. I was searching for a good chicken casserole recipe and came up with this one that you posted. It was so simple to make along with simple easy-to-find ingredients. I served it as a main dish for an early Thanksgiving dinner, along with some other side dishes, and it was a huge hit. Everyone loved the recipe and the flavor was amazing. We all decided we would use this recipe more often in the future. Thank you so much for sharing, it’s included on my favorites list now.

    Reply

    • Natasha's Kitchen
      October 11, 2020

      Hello Maryann, that makes me so happy! Thank you for your wonderful comments and feedback. So glad you loved it!

      Reply

  • Amanda
    October 8, 2020

    Great recipe. I omitted the onions and pan seared the chicken and used gluten free flour instead. Very simple recipe and very tasty. Thank you.

    Reply

    • Natashas Kitchen
      October 8, 2020

      Thank you for sharing that with me! I’m so happy you enjoyed that!

      Reply

  • MARYANNE ZOTTOLA
    October 4, 2020

    Just made this dish it is soooo yummy! will be making it again. Great for meal prep.

    Reply

    • Natashas Kitchen
      October 5, 2020

      I’m so glad you enjoyed it!

      Reply

      • Arlene
        March 3, 2021

        I came across this recipe and it looks amazing.
        Can I use whole skinless bone in chicken breasts?
        I’m lazy and don’t want to cut it up.
        Thanks 😊

        Reply

        • Natashas Kitchen
          March 3, 2021

          Hi Arlene, I bet that could work! If you experiment, I would love to know how it turns out!

          Reply

  • Gloria
    September 28, 2020

    I’m not a fan of chicken, with that said…this recipe is so yummy and YUMMY! I liked that the onions “melted” into the sauce. Yep, I’ll be making this recipe again! Thank you Natasha

    Reply

    • Natashas Kitchen
      September 28, 2020

      You’re welcome! I’m so happy you enjoyed that!

      Reply

  • Monica Frye
    September 23, 2020

    Hi Natasha,

    My husband loved the Creamy Chicken Casserole recipe, he say I am turning into a very good cook. Thanks Natasha 😁

    Reply

    • Natasha's Kitchen
      September 23, 2020

      Wow, that is such a nice comment from your husband. Keep up the great work and thanks for giving this recipe a try!

      Reply

  • Yana
    September 23, 2020

    This recipe is beyond amazing! Thank you just wow!

    Reply

    • Natasha's Kitchen
      September 23, 2020

      You are most welcome, Yana! Thanks for leaving great feedback.

      Reply

  • Kelli
    September 14, 2020

    Can you use jarred mushrooms or do they have to be fresh. Also can you use regular butter instead of unsalted.

    Reply

    • Natashas Kitchen
      September 14, 2020

      Hi Kelli, I recommend using fresh mushrooms for the best flavor but if you only have canned mushrooms available, they would work as well.

      Reply

  • Meg
    September 12, 2020

    Give Galina a great big hug from me! This is my dream recipe, all full of my favorite flavors. So easy to make and utterly delicious.

    Reply

    • Natashas Kitchen
      September 12, 2020

      I’m so happy you enjoyed this recipe, Meg!! That’s so great!

      Reply

  • Jo
    September 9, 2020

    Amazing recipe! I forgot to add half and half but still came out really creamy!

    Reply

    • Natasha's Kitchen
      September 9, 2020

      So great to hear that it still came out delicious, Jo. Thanks for your good feedback!

      Reply

  • Crystal
    September 6, 2020

    By the way, I give this recipe 5 stars. It was delicious.

    Reply

    • Natasha's Kitchen
      September 7, 2020

      Thank you for your perfect rating, we appreciate your great feedback!

      Reply

  • Crystal
    September 6, 2020

    Made this tonight for dinner, it was delicious and easy. I only did one thing different I added 3 slices of mozzarella cheese on the top. This is a keeper, I will be making this again. Thanks so much for the recipe.

    Reply

    • Natasha's Kitchen
      September 7, 2020

      Sounds great! You are most welcome, Crystal. I hope you love every recipe that you will try!

      Reply

  • Teresa Rainone
    September 1, 2020

    Absolutely delicious! Just as you said, easy peasy too! I have one question, if I was to make it a day ahead would I cook the chicken completely through? I followed your directions and did not as I cooked it immediately.
    Thank you for your wonderful recipes and delightful And upbeat personality!!

    Reply

    • Natashas Kitchen
      September 1, 2020

      Hi Teresa, the way I make this ahead of time is to make and combine the chicken and mushrooms and refrigerate. The next day I make the sauce and bake.

      Reply

  • Lee Marshall
    August 27, 2020

    Hi,

    I’m going to try this tomorrow, any thoughts on a low/no carb flour substitute?

    Thanks.

    Reply

    • Natashas Kitchen
      August 27, 2020

      Hi Lee, I haven’t tried this with a flour substitution. 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.

      Reply

    • Meg
      September 12, 2020

      I used blanched almond flour and it worked just fine.

      Reply

  • Elizabeth
    August 26, 2020

    Hi Natasha. I’m looking forward to trying this recipe. If I don’t have time to make my own bone broth do you have a suggestion on which brand to use? Many Thanks.

    Reply

    • Natashas Kitchen
      August 26, 2020

      Hi Elizabeth, we try to make our own or look for an organic brand that doesn’t have any add ons.

      Reply

  • Natalie R.
    August 22, 2020

    Hi, I was wondering if this recipe could be made with chicken thighs instead of chicken breasts? Thank you very much.

    Reply

    • Natashas Kitchen
      August 22, 2020

      Hi Natalie, Yes, that would work. Several people reported great results with chicken thighs.

      Reply

  • Kelli Bloise
    August 19, 2020

    I made this a couple weeks ago and my wife has already requested it again!! So, I am going to make this again tonight. Thank you for sharing your recipes. We have enjoyed everything we have tried!!

    Reply

    • Natashas Kitchen
      August 19, 2020

      That’s so great Kelli! Thank you for that awesome review!

      Reply

  • Dayle
    August 12, 2020

    Super easy and delicious! Many thanks for this recipe! Love your videos!

    Reply

    • Natashas Kitchen
      August 12, 2020

      I’m so glad you enjoyed that Dayle! Thank you for that great review!

      Reply

  • Susan Magy
    July 30, 2020

    Can I make this the night before and then cook it? Where would be a good break point, or just so it all and then bake it the next day?

    Reply

    • Natasha's Kitchen
      July 30, 2020

      Hi Susan, yes that would work well to make it ahead, refrigerate and then reheat. This casserole reheats really well.

      Reply

  • Signe Balluff
    July 29, 2020

    I detest cooking! However a friend introduced me to Natasha’s Kitchen and I tried to make the Creamy Chicken Mushroom Casserole. I live in a remote village only accessible by plane, so I knew I would have to make substitutions. With a little extra butter and some milk I created homemade half and half. Used canned mushrooms and just because- I threw in some butternut squash. I was worried, but it did turn out. It tasted better after cooling because I guess that helped the flavors come together. (Next time no squash though) And yes, I now feel like a real cook!

    Reply

    • Natasha's Kitchen
      July 30, 2020

      Wow that is awesome! I am so happy to hear that your substitutes worked great, thanks for sharing that with us!

      Reply

  • Dave in Grayton
    July 29, 2020

    This was so good my wife decided we should have it 2 nights in a row. Thanks go much for sharing. 5 Star

    Reply

    • Natashas Kitchen
      July 29, 2020

      Yum! I agree, it is that good! Sound like you also found a new favorite!

      Reply

  • Esme
    July 10, 2020

    Hi Natasha I’ll be cooking this tonight and I was wondering if I can make today and warm it up tomorrow in the instant pot ?

    Reply

    • Natashas Kitchen
      July 10, 2020

      Hi Esme, yes that would work well to make it ahead, refrigerate and then reheat. This casserole reheats really well.

      Reply

  • Pauline Gaulton
    June 26, 2020

    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

    Reply

    • Natashas Kitchen
      June 26, 2020

      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.

      Reply

      • Mel
        June 27, 2020

        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!

        Reply

  • Gillian
    June 24, 2020

    Hi could I bake this day before then reheat it making it for a party many thanks Gillian

    Reply

    • Natashas Kitchen
      June 24, 2020

      Hi Gillian, yes that would work well to make it ahead, refrigerate and then reheat. This casserole reheats really well.

      Reply

  • Corina
    June 15, 2020

    Overall a good recipe, but it was definitely missing spices and tasted bland

    Reply

    • Natashas Kitchen
      June 16, 2020

      I’m glad you enjoyed that Corina. Thank you for that feedback.

      Reply

    • Lisa
      August 15, 2020

      Thyme, slightly addition of sugar, wine to deglaze and chicken broth and perhaps a soft cheese or or milk instead of half and half (and cream), might taste better.

      I like to build flavor, so I might sauté a small amount of onions and garlic before making the roux. You can probably add tarragon & Dijon mustard or even Gulden’s mustard to finish the sauce.

      Reply

  • Nicole
    June 13, 2020

    I am wondering if you have tried this in an instant pot?

    Reply

    • Natashas Kitchen
      June 13, 2020

      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.

      Reply

  • Marge
    June 3, 2020

    I made this tonight and served it over baked potatoes. It was fabulous.

    Reply

    • Natashas Kitchen
      June 3, 2020

      That’s just awesome Marge! Thank you for sharing that feedback with me!

      Reply

  • Karla
    June 3, 2020

    Thank you for sharing your family recipe. I made it tonight and it is a delicious comforting winter dish.

    Reply

    • Natasha's Kitchen
      June 3, 2020

      You’re welcome, Krala. I’m so glad you enjoyed this recipe!

      Reply

    • Galina Nechiporuk
      July 25, 2020

      I can use chicken tenderloins too right?

      Reply

  • Tennele
    June 2, 2020

    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! ❤

    Reply

    • Natasha's Kitchen
      June 2, 2020

      So great to hear that you loved the result. Thanks for your excellent review and feedback!

      Reply

    • Leonie
      August 29, 2020

      Was just going to ask what is half and half

      Reply

      • Natashas Kitchen
        August 29, 2020

        Hi Leonie, Half and half is a milk product that is sold right next to the heavy cream in all grocery stores. You can substitute with using 1/2 milk and 1/2 whipping cream to make your own.

        Reply

  • Mia
    May 31, 2020

    Planning to do this tonight… do you think it will be good if I also add broccoli florets with the sauce?

    Reply

    • Natasha's Kitchen
      May 31, 2020

      I haven’t tried that yet I imagine it should be good too. Please let us know how you liked that version!

      Reply

  • Sharon Turner
    May 29, 2020

    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.

    Reply

    • Natashas Kitchen
      May 29, 2020

      I hope you love this recipe, Sharon! Stay strong and healthy!

      Reply

  • murielle
    May 1, 2020

    Can I use chicken thighs bone in and skin on?

    Reply

    • Natashas Kitchen
      May 1, 2020

      That should work great Murielle!

      Reply

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