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 on our blog.
Galina (my sister’s mama-in-law) is an amazing cook. Her chicken and mushroom casserole is always a hit at our church parties and potlucks. I’ve made it several times and everyone loves it!
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.
Notes on Ingredients for Chicken Casserole Bake:
- The ingredients for this recipe are surprisingly simple but they just work. We usually use chicken breast but you can substitute with chicken tenders and skip the meat slicing step so it’s even easier.
- We use homemade chicken broth, but regular or low sodium would work here, just be sure to season the sauce to taste. [Print the ingredient list and instructions below].
- What Is Half and Half? It is a milk product sold in most grocery stores but you can substitute with equal parts of milk and heavy cream to make your own half and half (get it? half and half? ;)).
How to Make the Best Chicken Mushroom 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. 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 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
Can Chicken Casserole Be Frozen?
Yes! You can freeze leftovers. 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.”
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
-
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.
-
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.
-
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.
-
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 just doesn't turn out right - I'm not sure why. You can add artichoke to this, but don't try zucchini (turns to mush).
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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!
I am not really a very good cook and most of my dishes do not come out very well but I tried this tonight and it turned out absolutely perfect. My husband loved it and it will be a keeper! You are now my go to person for meal ideas. Thank you!
That’s so great! It sounds like you have a new favorite!
Natasha,
This recipe is excellent! Do you think it would work with skinless, boneless chicken thighs?
Yes, that would work 😬. Several people reported great results with chicken thighs
Love it, made it this evening, just added a couple of slices of Spanish serano ham to it and served with steamed fresh vegetables. A great tasty warming dinner.
I’m so happy you enjoyed that!
Hi Natasha, I just made this tonight and it was a hit. I like that it doesn’t require a lot of ingredients and was relatively easy to make. Looking forward to trying some of your other recipes.
I’m happy you enjoyed that Eric! Thank you for that great feedback!
Hi Natasha,
When I took it out of the oven the butter/oil was kind of separated from the rest of the sauce and didn’t look as creamy as yours. What did I do wrong? It tasted good though.
Hi Jenny, I haven’t had that happen to my dish but I am more than happy to troubleshoot! Did you make any alterations to the dish? Was it foil covered and mixed will? I’m wondering if the oven temperature may be the culprit?
Thanks Natasha, Love this recipe,- have been making it regularly since I came across it about a year ago.It’s now a family favourite. Thank-you!!
You’re so welcome! I’m so happy you enjoyed that.
You have a “better than bouillon “ on your ingredients picture. Do you use that if you don’t have homemade chicken broth? Same proportions?
Yes! that is correct!
Natasha, what kind of sea salt are you using? Is it better than a regular salt?
Thanks!
Hi Helen, we love the sea salt from Costco – more naturally sourced salt and I think it flavors food better 🙂 I hope you love this chicken casserole! 😉
I only had about half the amount of chicken in the house but kept the other quantities the same for an extra saucy version and I recommend that to others if you like a lot of delicious creamy sauce. it is def not a week night meal though, between the breading, sautéing, making the roux and then baking but definitely a delicious meal and the chicken gets very tender.
I’m so happy you enjoyed that. Thank you for sharing that with us!
I love this! This proves that mushroom is another amazing and indeed a magical plant. Thank you for sharing the mouth-watering recipe. Will surely give it a try
Amazing!
I hope you love this recipe, David!
I made this casserole a few times for family and friends and each time it has gone down a treat! My young grandsons love it too.
In UK we dont have half and half and wondered if one can use single cream instead of mixing thick cream with milk which I did.
I’m so happy you enjoyed that! Thank you for sharing this with me, Vimla!
This was so delicious but I might have done something a bit wrong, the gravy didn’t seem as thick as yours was and there were some oily patches that took awhile to mix into the gravy. I definitely need to add more mushrooms too lol but my husband is still raving about it lol
I’m so glad you still enjoyed it!
I was happily surprised by how this recipe turned out! I wad hosting a big dinner party and was worried I wouldn’t have enough food, so I made this chicken casserole as a last minute addition…and what a great choice! 😀
It was a hit amongst guests. The sauce was delicious, and the chicken, soooo tender!
I’m adding this recipe to my list of favourites…and so should you! Excellent meal to feed a crowd (and impress them) 😉
That’s so great! Thank you for that wonderful review!!
There is nothing more nerve racking than cooking for a chef. He does’t eat seafood, his wife doesn’t eat beef or pork. That left chicken. I search the web for a good chicken casserole dish, and came across Natasha’s recipe. I read many of the positive comments and decided to take a risk. The verdict. The chef and his wife took leftovers home with them. But, most pleasing (and important of all), my darling husband loved it too. I enjoyed it also, although it took me more than 30 minutes to prep. I did not like cutting the chicken in strips. I am adding this dish to my “favorite” recipes file.
Wow! That’s just awesome!! Thank you for sharing your wonderful review 🙂
My mother used to make this when I was a kid. 10 years ago I decided to go vegan, so it’s been a looong time since I’ve had this. I decided to make a vegan version, based off of this recipe and WOW, it tasted exactly the same! I couldn’t believe it. I obviously just swapped the usual ingredient with vegan versions which can be found pretty much everywhere now. It was really easy. I always wondered how my mother used to make this, so finding this recipe helped so much! Thank you! It brings back so much nostalgia.
You’re so welcome! I thank you for sharing this with me! I love that this brought back good memories!!
Hey Natasha! Is it also possible to use chicken thighs instead of chicken breasts? Can’t wait to try this recipe!
Yes, that would work 😬. Several people reported great results with chicken thighs
I know it says to taste but just to help me judge…much salt and pepper do you, Natasha, add at the end of step 4?
Hi Dellan, it really depends on whether you are using low sodium or regular chicken broth. I start with 1/2 tsp and add more to taste.
Thanks for the recipe Natasha. Love your technique. I had neither chicken broth nor lemons and had shiitake mushrooms vs. white. Made this anyway with water instead of broth and it was awesome! I think brandy would be great to deglaze too. Definitely use the parsley garnish as it really pretties it up at the end.
I’m so happy you were able to make this work! Thank you for your feedback!
This recipe is excellent and very much a crowd pleaser. I made it as the recipe states including the use of homemade chicken stock which makes this dish a winner but I did double the sauce as I served it with 2 pounds of fresh fettuccine. With 6 people I had no leftovers and zero sauce left.
That’s so great! It sounds like you have a new favorite!
Has anyone tried using coconut cream or alomdmilk as a replacement for half and half?
Hi Sara! 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!”
Made this the other night and it was so good!!! Can’t wait to make it again. For freezing, would you recommend baking it first and then freezing? Thanks!
I think freezing it would work great! One of my awesome readers, Terri, shared that it does work to freeze leftovers! She writes: “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 recipe is AMAZING!!! My family and I loved it!! It’s another one of Natasha’s great recipes! Thank you!
I’m so happy to hear that Teresa!! Thank you for the wonderful review!
Love love this recipe.
Hey! So do I! Thank you, Deborah!
Can I substitute the chicken broth with something in the recipe?
Hi Yuliya, there really isn’t a good substitute that will provide the same flavor except maybe a vegetable broth.
I can see why this is one of your top recipes. Just made it tonight, so easy and delicious. I love that you don’t use canned soups in your recipes. Try it you will like it. Makes 10 servings which is great as I won’t have to cook tomorrow since we have a family of 4. win win.
Leftovers are the best aren’t they Janet! & this is the perfect dish to eat up the next day as well. Thank you for sharing your great review with us!
Hey Natasha – made the chicken and mushroom casserole tonight and it was a big hit with the family, loved by each and everyone!! Thanks for sharing 😊
Hi Iris! I’m so happy you enjoyed that as a family. Thank you for sharing that with us!
I made this last night and the whole family loved it. It is really SOOOO GOOD!!
I’m so happy you enjoyed that Liz! Thank you for the wonderful review!
Hi Natasha. I am wondering if I can use vegetable oil for the browning step of the chicken. I just realized I am low on olive oil.
Thanks!
You can definitely try it with Vegetable oil.
Omg this was SO good! Thank you Natasha!
My whole family, including a 2 yr old and a 4.5 yr old just inhaled this! I didn’t have half and half, so used milk and sour cream instead. It’s fantastic!
Thank you Tanya for such a great review, thank you for sharing that with us 😀
Hello Natasha.
Thanks for great recipes I like love to cook from your website.
What would you recommend for freezing this. Would be okay if I put in the freezer without sauce or I will have to make and pour sauce in before freezing.
My only concern what if chicken will be more drie after keeping it frozen without sauce…
Thanks in advance:)
Nina, I haven’t tried freezing it 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. I’m happy to hear you’re enjoying our blog! 🙂
I love this. Can it be prepared the night before and baked on the day?
Hi Sarah, yes that would work well to make it ahead, refrigerate and then reheat. This casserole reheats really well. You can also 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.
Hi! This sounds like a less processed version of my moms recipe for a creamy chicken and rice bake that uses cream of mushroom soup. If i wanted to cook rice in the cream mixture to make like a cssserole how much extra liquid do you think it would require?
Hi Mary, Without testing that first, I won’t be able to give a recommendation. If you experiment, please let me know how it goes!
Please tell me what half and half is.
Hello June, it is half heavy cream and half regular milk!
Thanks Natasha, I ended up using half milk and half chicken stock as I was already making the casserole when I asked you. It turned out really nice and may be good for those who cannot take much dairy.
You’re welcome June! I’m glad to hear the recipe was a success. Thanks for sharing your helpful review with other readers!
Hi Natasha
The chicken and mushroom receipe is beyond good! I try to help out my daughter by sending a meal home once a week, she is a working mom expecting her 2nd child. My son-in-law asks for this every time and my husband,who is fussy, is happy I make a patch for us.
I look forward to other recipes by you.
Hello Christine! I’m happy to hear the recipe is enjoyed by the whole family. Thanks for following and sharing your excellent review!
Servi sur des pâtes, c’était vraiment très bon! J’ai allongé un peu la sauçe pour être certaine d’en avoir assez; à refaire assurément!
Hi Catherine, I’m so glad you enjoyed the chicken and mushroom casserole recipe!
I made this tonight and we all enjoyed it very much. My husband thought it would be good with wine. So when I make it again I will replace the lemon juice with white wine. ☺ Marnie
I’m happy to hear both you and your husband enjoy the recipe! Thanks for sharing your great review Marnie!
My Husband and I loved this recipe
froze the leftovers which we had to night. It was delicious, thank you for posting this recipe.
You’re welcome Maureen! I’m glad to hear how much you both enjoy the recipe….even the next day! Thanks for sharing your excellent review!
We tried this recipe and I must say it was delicious! I was worried about the unsalted butter vs the salted. I decided to use less salt in the recipe and it came out great. I was wondering if it would be OK to cut the chicken into smaller pieces. We will be making this often!!
Hi Linda! I’m so happy you loved the recipe and thank you for the great review! 🙂 You can cut the chicken into smaller pieces. They are just easier to sauté when they are larger and that part of the process goes quicker but they can be cut smaller.
The whole family loved this recipe! I added spinach and it was delicious!
Yay! I’m happy to hear your family enjoys the recipe as much as mine does. Thanks for sharing your great review Francine!
Sorry Natasha
A fan but this recipe lacks flavor in the chicken. Followed recipe to a t. Went back and read recipe to make sure I did not leave something out. Did not and family agreed it needed some spices. I am sure I can doctor up but not worth the time, ingredients or effort.
Will move on to a different recipe by you as we do find so many that are great. Thanks
Hi Kathy, this is one of our most popular recipes and I am always happy to help troubleshoot. Did you make sure to use fresh lemon juice – it adds great flavor. Also, did you season the sauce to taste before pouring it over the chicken? Under-seasoning is most often the culprit. I hope that helps and I’m so glad you have enjoyed our recipes 🙂
This was very good. I halved the recipe because I’m the only one who likes mushrooms. I also added a little white wine. Love how easy it is and that I had all the ingredients on hand. Thanks.
You’re welcome Sherrie! I’m glad you enjoy this delicious recipe. Thanks for sharing your great review!
If I were to substitute chicken tenderloins , about how many should I use for this recipes? Any suggestions?
Hi Mariya, 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.
I want to try this recipe, but, I don’t like, nor do I buy unsalted butter. Can I use regular butter?
Hi Linda, I think it would still work fine with regular butter :).
I am excited to make this! However, I have a dairy sensitivity. Will it still be delicious without the milk or cream? Any recommended substitutes for the milk/cream? Huge thanks! Alli
Hi Alli, 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!”
Increase the Chicken broth or exchange with some White or Marcella Wine.
Try Rice or Almond flour to remove the gluten.
Great tip Thomas, thanks for sharing!
Just thinking out loud, I might toss in broccoli florets instead of the parsley sprigs for greenery / presentation, and to eat along with the dish.
Yum, that sounds delicious! Please let us know how it turns out Thomas!
Hello Natasha! I made this recipe and it was well loved. I plan on adding this to my weekly rotation. I have one question though. I found the breast meat to be a little dry and not as moist even with all the wonderful sauce. Do you know if boneless skinless chicken thighs would work better?
Thank you,
Jacquelyn
Hi Jacquelyn, with the lengthy baking time the breast meat should be very tender and juicy. Did you make sure to cover it tightly with foil before placing it in the oven? Or maybe the baking pan was too large – if the ingredients are too spread out in the pan, the chicken won’t be submerged in sauce and could cause it to be more dry. I hope that helps. Yes, I do think thigh meat would be great here 🙂
Yes, I did cover with foil tightly and it was a 9×13 pan size. It smelled wonderful while cooking. Meat was soft but just seemed like it was covered in the sauce and not as moist but it was delicious none the less. I will try the thighs and see if it’s any different.
Thank you!
This sounds really yummy! I don’t like lemon juice and I am a super taster so I would taste it. I am going to leave that out. Otherwise, I am thinking this will be a really yummy recipe. Now I just need to buy some mushrooms because I used them all to make some yummy homemade cream of mushroom soup and some half and half.
I hope you enjoy the recipe Gail, please let me know what you think!
I did it today and my family loved thx!!!!
You’re welcome Robert! I’m happy to hear that, thanks for sharing!
Hi Natasha,
Will this recipe work without using flour on chicken?
Hi Vicky, 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. 🙂
Soooo Good ! I made this with bone in w/Skin chicken thighs. Added some cayenne pepper to the sauce served with white rice. It’s a Keeper! THANK YOU
You’re welcome Pax! I’m glad to hear how much you enjoy the recipe. Thanks for sharing!
This sounds awesome! I’m wondering if I could add rolled out dough over top then bake , crisscrossed strips maybe
Hi Brett, that sounds like a great experiment – sort of like a pot pie, but I haven’t tested that and don’t recall anyone else trying it with this recipe. If you experiment that way, let me know how it goes 🙂
As usual I scanned recipe and made a suggestion. After actually starting to make it I realized with foil cover u needed no dough!! Fabulous dish!! By the directions!
Thank you so much! I made it for dinner tonight. My family like it so much. Thank you!
You’re welcome Galina! I’m glad your family enjoys the recipe as much as mine does! Thanks for sharing your wonderful review!
Very delicious and so easy.
I’m glad you enjoy the recipe Gladys! Thanks for sharing!
Made this for dinner last night. I think it’s a wonderful base but we found it bland to our palettes. I’m going to make it again but with my version, Italian seasoning, more garlic and Marsala wine and chicken tights they soak up flavors much better.
Let me know how that goes! Those sound like great add-ins.
Sorry, forgot to give 5 stars!!
Awesome!!! 🙂
Very tasty recipe! Tried it today. It was delicios!
I’m glad you enjoy it Alena, thanks for sharing!
Made this tonight for just the 2 of us. It was amazingly delicious. I used baby portabellas and added a little Mrs Dash. Put some asparagus in the oven while the chicken baked and the potatoes boiled. The hubs went back for seconds and we are looking forward to the leftovers tomorrow after church. Thanks!!!!
My pleasure Karen! I’m glad to hear you both love the recipe. Thanks for sharing your great review with other readers!
do you bake at the top or bottom rack?
Hi LW, I bake this one on the center rack 🙂
Ok thanks!
You’re welcome!
Do you think adding brussel sprouts would be a good way to add greens to this dish? Thanks!
Hi Marly, I’ve never tried Brussels sprouts in this recipe but it’s worth experimenting. Let me know how it will turn out, since we love Brussels sprouts.
The dish turned out great with the brussel sprouts! I left them whole with a cross cut at the stem.
That’s great, I’m happy to hear that Marly! Thanks for sharing!
I made this for dinner last night. It was delcious and easy to make! My daughter said it’s her new favorite.
I’m happy to hear how much your family enjoys the recipe. Thanks for sharing your great review Paula!
Could you make this dish in the crock pot?
Hi Misty, 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.
I’m gluten intolerant. I know I can dust the chicken in potato starch, but can you recommend a good substitute for the flour in the sauce? Could the same amount of potato starch as flour be used in the sauce? I haven’t figured out sauces or gravy yet.
Hi Julie, I haven’t tried starch but I think it could work well. My sister is gluten free and uses a gluten free mix called “Namaste” from Costco which is a gluten free organic flour blend but use less of it than called for in the recipe because it thickens more.
I have made this without gluten free flour it was absolutely fine.
Hi Natasha! Can I do the first part of the recipe one day and then bake it the next (just before guests arrive so its nice and hot)?
Just read your response to someone else. Thx!☺
Hi Olga, you can pre-make the chicken one day. Than make the sauce and bake it the following day.
Can i make this ahead of time? One day in advance and reheat or just prepare, keep it in the fridge uncooked and then cook it the next day for company?
Hi Lisa, 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.
Can you use leftover chicken for this recipe?
Hi Bonnie, 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. When I sauteed the mushrooms, onions and garlic I added extra flour to compensate for the flour from the chicken. I did steps 2 to 4 and then added the chicken I had cut into smaller pieces. I added some parsley at the end before serving it over rice. It was delicious.”
i have not made this yet but plan to next week. just want to say that i love all your recipes! they are always simple but tasty. you should have a cooking show!!
Thank you Joanne, that’s quite the compliment. I’m glad to hear how much you’re enjoying the recipes. Thanks so much for following!
Made this and it was excellent. Great idea for another way to use chicken. Just an FYI it takes a bit of time to prepare the dish for the oven and if your chicken pieces are small it may not take 45 minutes in the oven.
I’m glad to hear you enjoy the recipe Dee! Thanks for sharing your helpful review with other readers!
I am making this mmmm recipe
tomorrow, please kindly email me this recipe, love it as it is very easy.
Hello Fatima! Here is the direct link to the printable recipe, I hope this helps!
The link doesn’t work ???
Thank you for noticing that. I just fixed it 😀
I cut the recipe in half because there are just two of us 😊 My question is I cut the sauce in half too.. Will there be enough? It’s not in the oven yet!
Hi Mary, there will be enough sauce as long as you are using half the size of baking dish. I hope you’ll love it 😃
Is it ok to make It the night before without cooking it in the oven with the sauce?
Hi Kristina, 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.
I’ve made 7 dishes of this the day before sauce included as I wouldn’t have had time to make sauce on the day and it was fine I had also made one dish and frozen it and just defrosted and then cooked on day really recommend this receipt
Did you cook the dish in the oven before refrigerating, or just add all the ingredients, including sauce, to cook in oven the next day?
Do you think this would taste good with meatballs? What about adding a little spinach or broccoli? I am going to make this as is tonight, but was curious to know what your thoughts were on the above adaptations?
Hi Marisa, I haven’t tried meatballs instead of chicken but I do think it would taste great with meatballs. I don’t see why not! Spinach and broccoli might be overcooked by the time the casserole is finished, unless you added them later in baking.
Would you be able to add minute rice to casserole?
Hi Becky, 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.
We made this dish tonight and it tasted great but the sauce was thin. How thick is the sauce supposed to be?
Thanks
Cathy
Hi Cathy, once it is baked, it should be the consistency of a gravy and it will thicken as it sits.
How many people would this serve, please?
Hi Frances, this serves 8. I usually have that information in the print-friendly recipe card towards the bottom.
Could I make this recipe in the crockpot?
Hi Lillya, I haven’t tried it myself but one of my readers tried it in a 4 in 1 slow cooker and shared her results: “Earlier in the week I had posted wondering if anyone had made this dish in a 4 in 1 slow cooker. I tried it this weekend and it turned out great. Following the recipe, I browned the chicken in the bottom of the slow cooker, removed the chicken and sautéed onions and mushrooms, and returned chicken to the pan. I combined all the sauce ingredients in a pan on the stove, poured it over the chicken and slow cooked for five hours. Chicken came out so tender. Per other people’s recipe suggestions I also added two heaping tablespoons of sour cream just before serving.” I hope that’s helpful!