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.
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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.
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.
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.
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.
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.
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
You can use trimmed chicken thighs or chicken tenders instead. If using chicken tenders, you don’t need to slice them.
Make and combine the chicken and mushrooms and refrigerate. The next day, make the sauce, assemble, and bake as directed.
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.
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.”
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.
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:
- Lasagna – arguably the “ultimate” casserole
- Stuffed Shells – so easy with a 3 cheese filling
- Loaded Mashed Potato Casserole – creamy, cheesy, delicious!
- Green Bean Casserole – elegant and made from scratch
- Sweet Potato Casserole – with crunchy pecan topping
- Baked Tilapia Casserole – topped with veggies
Chicken Casserole Recipe (Chicken Gloria)
The chicken in this chicken casserole is incredibly tender – you will savor every morsel! This chicken bake re-heats really well (if you are lucky enough to have leftovers).
Ingredients
Ingredients for Chicken and Mushroom Casserole:
- 2 1/2 lbs chicken breasts , (4 to 5 large), cut into 1 -inch thick strips
- 1 1/2 tsp sea salt , plus more to taste
- 1/4 tsp black pepper, plus more to taste
- 1 cup all-purpose flour , to coat the chicken
- 6 Tbsp olive oil, divided
- 1 pound white mushrooms, thickly sliced
- 1 medium onion, finely diced
- 3 garlic cloves, minced
Ingredients for the Sauce:
- 3 Tbsp unsalted butter
- 3 Tbsp all-purpose flour, for the sauce
- 1 1/2 cups chicken broth
- 1 Tbsp lemon juice
- 1 cup half and half, or 1/2 cup milk + 1/2 cup heavy cream
Instructions
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Season chicken with salt and pepper and dredge both sides in flour. Heat 3 Tbsp oil in a large skillet over medium/high heat. Once oil is hot, add chicken and saute until golden. Work in batches if needed so you don't crowd your pan. Don't worry about cooking the chicken through; it still needs to go in the oven. Transfer chicken to a 13×9 casserole baking dish.
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Scrape of any debris from the skillet. Add 3 Tbsp oil along with sliced mushrooms and diced onions and saute until soft and golden. Add garlic and saute another 1-2 min. Spread mixture over the chicken.
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In a medium saucepan (or in the same pan you’ve been using), melt 3 Tbsp butter. Whisk in 3 Tbsp flour until lightly golden (1-2 min).
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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.
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Pour sauce over the chicken and mushrooms. Cover with foil and bake at 350˚F for 45 minutes. Serve warm or hot over mashed potatoes, pasta or rice.
Recipe Notes
Don’t use a dutch oven for this recipe. It bakes better in a casserole.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi there, What would be a good substitute for the heavy cream? Could I use cream of chicken soup instead?
Hi Krissy, We intended this recipe to be simple and used non-canned ingredients (no cream of chicken soup needed). I havne’t tried this with cream of chicken in place of heavy cream so I can’t advise on the outcome, but if you experiment, let me know how you liked the recipe.
Hi Natasha- Will make this tomorrow night! I am going to add my pasta to this as it bakes! Love all your recipes! The Blueberry muffins are a big hit at my house!
Hi Judi! I’m glad you love my recipes. Thank you!
Love this recipe! Made it several times and tried it with pork tenderloin .. just cut them in strips. Next I trying round steak tenderized and use beef broth. ..
This recipe is our favorite. Thanks for sharing.
You’re welcome, Jill! So glad you loved it. I bet it tastes amazing with pork and the beef sounds delicious!
So delicious. The flavor was amazing and the chicken was so tender. Definitely will make this again!
Thank you, Erin! So glad you loved the recipe.
Delicious as usual Natasha. I’ve made at least a half dozen different dishes from this website and every one of them has been soooo yummy. Thanks for the great recipes.
Hi Dan! I’m so glad you love my recipes. Thanks so much for the feedback.
Used veg stock instead of chicken broth also mixed cooked pasta in for the last 10 mins of oven cooking.
Hi Natasha, instead of sautéing the chicken can I bake the tenders in the oven?
Hi Sanda, we prefer it pan-fried, but it may work to bake it. If you experiment, let me know how you liked the recipe.
Hi Natasha,
Can I serve this dish with bread or dinner roll? If yes, what type of bread would you recommend?
Thanks!
Hi Adeline! I think dinner rolls would be great!
Thank you Natasha. This is a simple yet delicious recipe, exactly what I was looking for. The best I’ve tased. We love it.
You’re welcome, we’re glad you love it!
Thank you so much for recipe! Do you think you can do it with Costco rotisserie chicken? And how would you do it? Thank you so much
Hi Tanya! I think you could but I have never tested this to advise.
Tried this recipe for the 1st time and it was a big hit! (caught my mother in-law, licking her plate!).
I followed the directions to a ‘T’ and it came out great! Awesome flavor, perfect consistency.
As I was cleaning up, I couldn’t help thinking, it was missing something. Then it hit me, next time I make it I’m going to add a tablespoon, or so, of Dijon mustard to the sauce!?! I think it might take this dish to another level.
I’m so happy to hear that! Thanks so much for sharing, we appreciate your comments and feedback, Scott!
Would brussel sprouts be a good substitute for mushrooms? Debating if I should omit the mushrooms overall or add in the brussel sprouts…
Hi Tanya, I haven’t tried adding Brussel sprouts to this, but I bet that could work. If you experiment, let me know how you liked the recipe.
I made this last night and it was so delicious. My husband went back for thirds! I used extra creamy oat milk and plant-based butter and it still turned out wonderful! Thank you!
That’s wonderful, Rhonda! I’m so glad it was enjoyed. Thank you for the review.
I love your recipes Natasha. However, my family is gluten free. Can you offer a substitute for flour? Would cornstarch work & if so…how?
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!
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.
The cornflour above was in the sauce. I did not coat the chicken in any flour.
I will try this. Thanks so much for your reply. It can be a struggle to be gluten free so any tips are appreciated.
I have made this a number of times and it is always a big hit with everyone. Love your recipes
So glad to hear that, Connie! Thank you for the review.
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?
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!
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!
I’m so happy you enjoyed that. Thank you for sharing that great review with us, Laura!
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?
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.
I just had to use a 400 degree oven. I baked it for about 25 mins and it came out fine (I used chicken tenderloins today). It’s a family favorite and it came out well once again!
Great to hear that it turned out great!
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.☹️
If I add asparagus, should I cook first or do you think it would cook in oven?
Yes, you can add asparagus and keep the instructions the same.
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.
Thanks for sharing, Jeff! So glad you enjoyed this recipe.
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?
Hi Andrea! I would keep an eye on them and allow them more time as needed. It may take a little bit longer.
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!
Hi Sam, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe!
If I make a half size of this, would you reduce the cooking time?
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.
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!
That is the best when kids love what we moms make. That’s so great!
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.
You’re so welcome, Keelie. Great to hear that you enjoyed this recipe!
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!
You’re welcome! I’m so happy you enjoyed it and I’m so glad it was a hit, Adriana!
Delicious, I wanted color so just added sone red bell pepper strips!! Love this recipe! Thank you.
You’re welcome! I’m so happy you enjoyed it, Mildred!
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 😉
I’m so happy you found a favorite on my blog, Aly! Thank you so much for sharing that great feedback with me!
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?
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.
Thank you, Natasha! This is very helpful. Your recipes are great and videos are super helpful!
You’re welcome! I’m so happy you enjoyed it!
As always, Natasha – excellent! Thank you for being the go-to for delicious, elegant, but easy recipes!!
Thank you for the review, Sarah!
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.
You’re welcome, AJ! I’m happy to know that you love this recipe.
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
That is great! You’re very welcome, so glad you enjoyed this. Thank you for sharing
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?
Hi Pam, the ingredients here are simple but it normally has tons of flavor. I wonder if under-seasoning could be the culprit.
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.
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.
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!
Thank you for the suggestion.
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!
Thank you for sharing your awesome review, Bev!
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?
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.
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.
Sounds good, Michele. Thanks for sharing that with us!
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.
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.
Thank you so much. I love this recipe and I know it will be a huge success with my friends.
You’re welcome! I’m so happy you enjoyed it!
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
I’m so glad that worked out! Thank you so much for sharing that with me, Debbie!
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.
You’re welcome! I’m so happy you enjoyed it, Martin!
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!! 😊
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?!
The tips/substitutions and additional pairings are much appreciated! Mashed taters and green beans it is! Thanks! (And thanks to the always amazing Natasha)
❤️
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.
Sounds fantastic! I’m glad the recipe was a success, Jennifer. Thank you for the review!
Hi Natasha, can I use double cream for the half and half please for the sauce.
Thank you.
Sharon.
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.
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.
Lovely to hear that the substitutions that you used worked well, Jenn! Thank you for sharing this valuable info with us.
Look forward to making this! I’d love to add some sherry to the sauce before baking. How much would you suggest? Thank you!!
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.
Can I use heavy whipping cream in this instead of half and half?
Looks Delicious.
Thank You
Hi Nanci, you may use half whipping cream and half whole milk as a substitute for half and half.
This looks so good can I use heavy cream instead of the half and half?
Love your blog
Thank You
Nanci
You may use half whipping cream and half whole milk.
Hi Natashas
Making this now haw long will it last in fridge ones cooked
Many thanks Gillian
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.
Can I substitute the half and half with buttermilk? And maybe omit the lemon to account for the acidity?
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.
Loved it! Used tenders to make my life easier and added spinach for veggies!
Sounds great, Joan. Glad you enjoyed this recipe!
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!
That’s just awesome! Thank you for sharing your wonderful review, Mary!
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?
Hi Sandra, you can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.
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!
Thanks for your greeting and for your good feedback! Glad you loved this recipe, Valeriya.
could this be made with stuffing?
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!
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.
Thank you so much for sharing that with me, Jody! I’m glad to hear you enjoyed it with heavy cream!
Hi Natasha,
Can I use bone-in whole chicken chopped into quarters? Big family to feed here, thanks in advance!
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!
It was unbelievably delicious, definitely making this again and again!!
That’s so great, Jane! Thank you so much for sharing that with me.
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!
You are very welcome, Terry. Thanks for sharing your experience making this recipe! Glad you liked it.
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!
I’m so glad you enjoyed that, Tinanel!
This was delicious! Thanks for another great recipe!
You’re welcome, glad you enjoyed it!
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 !
That’s awesome feedback, Johnny. Thank you for sharing that with us!
Can you use bone in split chicken breasts instead of boneless?
I imagine that will work too, please share with us how it turns out if you try it!
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!
That’s just awesome, Debbie! Thank you for sharing your wonderful review!
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.
Thank you for sharing your wonderful review with me, Denise! I’m so glad you enjoyed it!
This is absolutely delicious I have made it three times every time my husband tells me you can make this again
That’s just awesome! Thank you for the wonderful review, Mary Jean! I’m happy you’re enjoying my recipes!
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.
I’m so happy our recipes my helpful, Julz! Thank you for sharing that wonderful review with me.
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.
Thank you so much for sharing that with me.
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💕
I’m so glad to hear that! Thank you so much for your wonderful review and feedback.
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.
I’m so glad you enjoyed it! Thank you so much for sharing that with me.
I love your recipes simple and delicious 👌👌
I’m so happy you enjoyed that. Thank you for sharing that with us!
This was delicious! Thank you!
You’re welcome! I’m so happy you enjoyed it!
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!💜💛💙
You’re welcome, Eva. Glad it was a hit and Happy Easter too!
Sounds great, but am allergic to milk so no half and half…
WHAT CAN I SUBSTITUTE?
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!”
I just made mine with canned coconut milk and it tastes and looks great.
Thank you so much for sharing that with me.
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.
You’re welcome, Yen! I’m so happy you both enjoyed that.
Made this tonight for my wife and me. Will be a great addition to my family Sunday dinner recipe collection. Thanks.
Perfect! I appreciate your review and feedback, Richard. Thank you!
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!
I’m so glad to hear that, Joanne. Thank you for your great review and feedback!
Hi! Wondering how I can adjust for thin sliced chicken breast?
Hi Kayla, I bet that could work! I hope you love this recipe.
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.
Thank you for the wonderful feedback!
I love all your recipes. Have you produced a cook book, if not, you should do.
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.
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
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!
This dish is great made with boneless pork cutlets too! Making it for tonight.
I’m so glad you enjoyed it!