Home > Main Course > Chicken > Creamy Chicken Casserole (VIDEO)

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

This post may contain affiliate links. Read my disclosure policy.

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)

4.95 from 625 votes
Author: Natasha of NatashasKitchen.com
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).
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes

Ingredients 

Servings: 10

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

  • 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.
  • 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 generously 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.

Notes

Don’t use a dutch oven for this recipe. It bakes better in a casserole. 

Nutrition Per Serving

340kcal Calories15g Carbs28g Protein18g Fat5g Saturated Fat90mg Cholesterol155mg Sodium658mg Potassium1g Fiber1g Sugar225IU Vitamin A4.2mg Vitamin C41mg Calcium1.5mg Iron
Nutrition Facts
Chicken Casserole Recipe (Chicken Gloria)
Amount per Serving
Calories
340
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
5
g
31
%
Cholesterol
 
90
mg
30
%
Sodium
 
155
mg
7
%
Potassium
 
658
mg
19
%
Carbohydrates
 
15
g
5
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
28
g
56
%
Vitamin A
 
225
IU
5
%
Vitamin C
 
4.2
mg
5
%
Calcium
 
41
mg
4
%
Iron
 
1.5
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: Chicken Casserole
Skill Level: Easy/Medium
Cost to Make: $
Calories: 340
Natasha's Kitchen Cookbook

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

Read more posts by Natasha

4.95 from 625 votes (261 ratings without comment)

Leave a Comment

Recipe Rating




Comments

  • Erin
    September 21, 2024

    So so good. I used a 1:1 gluten free mix and it was perfect. Love that it’s all made from scratch; no funky ingredients.

    Reply

  • Ma
    September 21, 2024

    Could I use chicken thighs instead of breasts? If I use frozen vegetables when should I add it?

    Reply

    • Natasha's Kitchen
      September 22, 2024

      That should be fine too, frozen veggies will work fine it’s best to add them when you’re cooking the mushrooms and onions.

      Reply

  • Diane
    September 16, 2024

    To make gluten free what do I dredge chicken in

    Reply

    • NatashasKitchen.com
      September 16, 2024

      Hi Diane! I haven’t tested an alternative. GF flour should be fine. Some have even reported dredging in almond flour, but I would sauté it on lower heat since it can burn easily. Let us know if you experiment.

      Reply

  • Deb
    September 10, 2024

    Can this be made ahead if having guests for dinner?

    Reply

    • Natasha's Kitchen
      September 10, 2024

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

      Reply

  • Julie
    September 9, 2024

    Hello!
    I would love to make this recipe but I’m not a fan of mushrooms. Can you suggest a substitute that will work with this recipe? Thank you.

    Reply

    • Natashas Kitchen
      September 9, 2024

      Hi Julie, we prefer it with the mushrooms, some of my readers even double them, but I understand not everyone will be a fan. We always recommend making the recipe as written the first time around before making adjustment. But here’s what one of my readers wrote about omitting mushrooms, I hope its helpful to you: “I made this last night and it was FABULOUS! With a few alterations, I layered a can of sweet peas under the chicken (I like the veggies on bottom better) and omitted mushrooms from half the dish since my son and husband aren’t fans of it. I also added a sprinkle of Parmesan cheese to the sauce. HIGHLY RECOMMEND THIS AND WILL DEFINITELY BE MAKING THIS AGAIN.”

      Reply

  • Jim Oreilly
    September 9, 2024

    What is half and half?
    I am unable to comment yet!

    Reply

    • Natashas Kitchen
      September 9, 2024

      Hi Jim, Half & Half is sold in the dairy section in stores in America. It is a 50/50 mix of cream and milk. I hope that’s helpful.

      Reply

  • Gigi
    July 4, 2024

    Made this for dinner tonight it was delicious 😋 I added 1Tbs each of onion powder, garlic powder and tarragon to the sause. Will definitely make this again.

    Reply

  • Chan
    July 2, 2024

    Can you substitute cream for Greek yoghurt?

    Reply

    • Natasha's Kitchen
      July 3, 2024

      I haven’t tested that to advise. We’d love to know how it turns out if you try that!

      Reply

  • Jo-Anne
    June 25, 2024

    Looks delicious. I was wondering if this recipe could be halved as there is only two in my family.

    Reply

    • NatashasKitchen.com
      June 25, 2024

      Hi Jo-Anne! Yes, you can change the serving size in the recipe card and it will convert the ingredients for you.

      Reply

  • Vivi
    June 25, 2024

    My husband says this is the best chicken casserole he has ever had. The chicken was so tender.

    Reply

    • NatashasKitchen.com
      June 25, 2024

      I’m so glad to hear that, Vivi!

      Reply

  • Sharon
    June 23, 2024

    In lieu of milk, half and half or heavy cream what can I substitute to make this dairy free?

    Reply

    • Natasha's Kitchen
      June 23, 2024

      Hi Sharon, I have not tried any substitution for milk to advise. It will not be creamy if we omit that ingredient. You can try adding more broth but it won’t be creamy at all and won’t produce the same result.

      Reply

    • Ashley
      October 1, 2024

      I used coconut cream and it was delicious.

      Reply

  • Isabel
    June 23, 2024

    Made this for dinner tonight. It was absolutely delicious. So flavourful. We all enjoyed it. Thank you. Will definitely make this again.

    Reply

  • Ginnee
    June 3, 2024

    This is so flavorful!!! I added more mushrooms and they were cremini. I served with rice and cleaned my plate! Perfect recipe and thanks for sharing.

    Reply

    • Natashas Kitchen
      June 3, 2024

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

      Reply

  • Ruth
    May 29, 2024

    It’s a great recipe ! Can you freeze it as want to make it for a family expecting their first baby 🙂

    Reply

    • Natashas Kitchen
      May 29, 2024

      Hi Ruth, I address that in our recipe post under the “Can I freeze chicken casserole?” section. I hope that helps!

      Reply

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.