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.

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

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? ;)).

Chicken and Mushroom Casserole-5

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.

Chicken and Mushroom Casserole-1

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.

Chicken and Mushroom Casserole-3
Chicken and Mushroom Casserole

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.

Chicken and Mushroom Casserole-2

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

Creamy chicken bake in casserole with mushrooms

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)

4.87 from 206 votes
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Creamy Chicken and Mushroom Casserole (aka Chicken Gloria) perfect for parties! @natashaskitchen

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
Calories: 340 kcal
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:

  • 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

  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 13x9 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 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).

Nutrition Facts
Chicken Casserole with Mushrooms (Chicken Gloria)
Amount Per Serving
Calories 340 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 5g 25%
Cholesterol 90mg 30%
Sodium 155mg 6%
Potassium 658mg 19%
Total Carbohydrates 15g 5%
Dietary Fiber 1g 4%
Sugars 1g
Protein 28g 56%
Vitamin A 4.5%
Vitamin C 5.1%
Calcium 4.1%
Iron 8.2%
* Percent Daily Values are based on a 2000 calorie diet.

Chicken and Mushroom Casserole chicken bake
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* So handy that these trudeau nesting bowls have a pouring lip.
* This is my favorite baking casserole dish. I love that it has a lid!

Creamy Chicken and Mushroom Casserole (aka Chicken Gloria) perfect for parties!

natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • vimla westwood
    December 13, 2018

    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. Reply

    • Natashas Kitchen
      December 13, 2018

      I’m so happy you enjoyed that! Thank you for sharing this with me, Vimla! Reply

  • Leigh-Ann
    December 9, 2018

    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 Reply

    • Natashas Kitchen
      December 9, 2018

      I’m so glad you still enjoyed it! Reply

  • Catherine Geneviève Beaulieu
    December 4, 2018

    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) 😉 Reply

    • Natashas Kitchen
      December 4, 2018

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

  • Vee
    November 18, 2018

    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. Reply

    • Natashas Kitchen
      November 18, 2018

      Wow! That’s just awesome!! Thank you for sharing your wonderful review 🙂 Reply

  • Matt McLeod
    November 13, 2018

    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. Reply

    • Natashas Kitchen
      November 14, 2018

      You’re so welcome! I thank you for sharing this with me! I love that this brought back good memories!! Reply

  • Judith
    November 13, 2018

    Hey Natasha! Is it also possible to use chicken thighs instead of chicken breasts? Can’t wait to try this recipe! Reply

    • Natashas Kitchen
      November 13, 2018

      Yes, that would work 😬. Several people reported great results with chicken thighs Reply

  • Della Oliver
    October 22, 2018

    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? Reply

    • Natasha
      October 23, 2018

      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. Reply

  • Lise
    October 21, 2018

    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. Reply

    • Natashas Kitchen
      October 21, 2018

      I’m so happy you were able to make this work! Thank you for your feedback! Reply

  • October 20, 2018

    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. Reply

    • Natashas Kitchen
      October 20, 2018

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

  • Sara
    October 11, 2018

    Has anyone tried using coconut cream or alomdmilk as a replacement for half and half? Reply

    • Natashas Kitchen
      October 12, 2018

      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!” Reply

  • Debbie
    October 6, 2018

    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! Reply

    • Natashas Kitchen
      October 6, 2018

      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!” Reply

  • Teresa Stone
    September 24, 2018

    This recipe is AMAZING!!! My family and I loved it!! It’s another one of Natasha’s great recipes! Thank you! Reply

    • Natashas Kitchen
      September 24, 2018

      I’m so happy to hear that Teresa!! Thank you for the wonderful review! Reply

  • Deborah Davis
    September 17, 2018

    Love love this recipe. Reply

    • Natashas Kitchen
      September 17, 2018

      Hey! So do I! Thank you, Deborah! Reply

  • Yuliya
    September 11, 2018

    Can I substitute the chicken broth with something in the recipe? Reply

    • Natasha
      September 11, 2018

      Hi Yuliya, there really isn’t a good substitute that will provide the same flavor except maybe a vegetable broth. Reply

  • Janet
    September 5, 2018

    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. Reply

    • Natashas Kitchen
      September 5, 2018

      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! Reply

  • Iris Lobo
    August 29, 2018

    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 😊 Reply

    • Natashas Kitchen
      August 29, 2018

      Hi Iris! I’m so happy you enjoyed that as a family. Thank you for sharing that with us! Reply

  • Liz Baeringer
    August 8, 2018

    I made this last night and the whole family loved it. It is really SOOOO GOOD!! Reply

    • Natashas Kitchen
      August 8, 2018

      I’m so happy you enjoyed that Liz! Thank you for the wonderful review! Reply

  • Tracy
    June 25, 2018

    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! Reply

    • Natashas Kitchen
      June 25, 2018

      You can definitely try it with Vegetable oil. Reply

  • June 10, 2018

    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! Reply

    • Natasha
      June 10, 2018

      Thank you Tanya for such a great review, thank you for sharing that with us 😀 Reply

  • Nina
    June 4, 2018

    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:) Reply

    • Natashas Kitchen
      June 4, 2018

      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! 🙂 Reply

  • Sarah
    May 18, 2018

    I love this. Can it be prepared the night before and baked on the day? Reply

    • Natasha's Kitchen
      May 18, 2018

      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. Reply

  • Mary
    May 12, 2018

    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? Reply

    • Natasha
      natashaskitchen
      May 14, 2018

      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! Reply

  • june wesley
    May 10, 2018

    Please tell me what half and half is. Reply

    • Natasha's Kitchen
      May 11, 2018

      Hello June, it is half heavy cream and half regular milk! Reply

    • june wesley
      May 13, 2018

      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. Reply

      • Natasha's Kitchen
        May 14, 2018

        You’re welcome June! I’m glad to hear the recipe was a success. Thanks for sharing your helpful review with other readers! Reply

  • Christine
    May 4, 2018

    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. Reply

    • Natasha's Kitchen
      May 5, 2018

      Hello Christine! I’m happy to hear the recipe is enjoyed by the whole family. Thanks for following and sharing your excellent review! Reply

  • Catherine
    April 28, 2018

    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! Reply

    • Natasha
      natashaskitchen
      April 29, 2018

      Hi Catherine, I’m so glad you enjoyed the chicken and mushroom casserole recipe! Reply

  • Marnie Pjecha
    April 23, 2018

    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 Reply

    • Natasha's Kitchen
      April 23, 2018

      I’m happy to hear both you and your husband enjoy the recipe! Thanks for sharing your great review Marnie! Reply

  • Maureen
    April 17, 2018

    My Husband and I loved this recipe
    froze the leftovers which we had to night. It was delicious, thank you for posting this recipe. Reply

    • Natasha's Kitchen
      April 17, 2018

      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! Reply

  • Linda Fisk
    April 14, 2018

    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!! Reply

    • Natasha
      natashaskitchen
      April 14, 2018

      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. Reply

  • Francine
    April 14, 2018

    The whole family loved this recipe! I added spinach and it was delicious! Reply

    • Natasha's Kitchen
      April 14, 2018

      Yay! I’m happy to hear your family enjoys the recipe as much as mine does. Thanks for sharing your great review Francine! Reply

  • Kathy
    April 12, 2018

    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 Reply

    • Natasha
      natashaskitchen
      April 12, 2018

      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 🙂 Reply

  • Sherrie Lidderdale
    April 6, 2018

    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. Reply

    • Natasha's Kitchen
      April 6, 2018

      You’re welcome Sherrie! I’m glad you enjoy this delicious recipe. Thanks for sharing your great review! Reply

  • Mariya
    April 6, 2018

    If I were to substitute chicken tenderloins , about how many should I use for this recipes? Any suggestions? Reply

    • Natasha
      natashaskitchen
      April 6, 2018

      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. Reply

  • Linda Fisk
    April 5, 2018

    I want to try this recipe, but, I don’t like, nor do I buy unsalted butter. Can I use regular butter? Reply

    • Natasha's Kitchen
      April 5, 2018

      Hi Linda, I think it would still work fine with regular butter :). Reply

  • Alli
    April 4, 2018

    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 Reply

    • Natasha
      natashaskitchen
      April 4, 2018

      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!” Reply

    • Gwen
      April 15, 2018

      Increase the Chicken broth or exchange with some White or Marcella Wine. Reply

  • Thomas Mercks
    April 4, 2018

    Try Rice or Almond flour to remove the gluten. Reply

    • Natasha's Kitchen
      April 4, 2018

      Great tip Thomas, thanks for sharing! Reply

  • Thomas Mercks
    April 4, 2018

    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. Reply

    • Natasha's Kitchen
      April 4, 2018

      Yum, that sounds delicious! Please let us know how it turns out Thomas! Reply

  • Jacquelyn
    March 25, 2018

    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 Reply

    • Natasha
      natashaskitchen
      March 26, 2018

      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 🙂 Reply

      • Jacquelyn
        March 26, 2018

        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! Reply

  • Gail Plaskiewicz
    March 23, 2018

    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. Reply

    • Natasha's Kitchen
      March 24, 2018

      I hope you enjoy the recipe Gail, please let me know what you think! Reply

  • Robert
    March 21, 2018

    I did it today and my family loved thx!!!! Reply

    • Natasha's Kitchen
      March 22, 2018

      You’re welcome Robert! I’m happy to hear that, thanks for sharing! Reply

  • Vicky
    March 17, 2018

    Hi Natasha,
    Will this recipe work without using flour on chicken? Reply

    • Natasha
      natashaskitchen
      March 17, 2018

      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. 🙂 Reply

  • Pax
    March 12, 2018

    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 Reply

    • Natasha's Kitchen
      March 12, 2018

      You’re welcome Pax! I’m glad to hear how much you enjoy the recipe. Thanks for sharing! Reply

  • Brett
    March 10, 2018

    This sounds awesome! I’m wondering if I could add rolled out dough over top then bake , crisscrossed strips maybe Reply

    • Natasha
      natashaskitchen
      March 10, 2018

      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 🙂 Reply

      • Brett
        March 11, 2018

        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! Reply

  • Galina
    March 8, 2018

    Thank you so much! I made it for dinner tonight. My family like it so much. Thank you! Reply

    • Natasha's Kitchen
      March 9, 2018

      You’re welcome Galina! I’m glad your family enjoys the recipe as much as mine does! Thanks for sharing your wonderful review! Reply

  • Gladys Woynowskie
    March 7, 2018

    Very delicious and so easy. Reply

    • Natasha's Kitchen
      March 7, 2018

      I’m glad you enjoy the recipe Gladys! Thanks for sharing! Reply

  • J. Sanchez
    March 6, 2018

    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. Reply

    • Natasha
      natashaskitchen
      March 6, 2018

      Let me know how that goes! Those sound like great add-ins. Reply

  • Alena
    February 28, 2018

    Sorry, forgot to give 5 stars!! Reply

    • Natasha's Kitchen
      February 28, 2018

      Awesome!!! 🙂 Reply

  • Alena
    February 28, 2018

    Very tasty recipe! Tried it today. It was delicios! Reply

    • Natasha's Kitchen
      February 28, 2018

      I’m glad you enjoy it Alena, thanks for sharing! Reply

  • Karen
    February 24, 2018

    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!!!! Reply

    • Natasha's Kitchen
      February 24, 2018

      My pleasure Karen! I’m glad to hear you both love the recipe. Thanks for sharing your great review with other readers! Reply

  • LW
    February 23, 2018

    do you bake at the top or bottom rack? Reply

    • Natasha
      natashaskitchen
      February 23, 2018

      Hi LW, I bake this one on the center rack 🙂 Reply

      • LW
        February 23, 2018

        Ok thanks! Reply

        • Natasha's Kitchen
          February 24, 2018

          You’re welcome! Reply

  • Marly
    February 21, 2018

    Do you think adding brussel sprouts would be a good way to add greens to this dish? Thanks! Reply

    • Natasha
      natashaskitchen
      February 21, 2018

      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. Reply

      • Marly
        February 21, 2018

        The dish turned out great with the brussel sprouts! I left them whole with a cross cut at the stem. Reply

        • Natasha's Kitchen
          February 21, 2018

          That’s great, I’m happy to hear that Marly! Thanks for sharing! Reply

  • Paula Walker
    February 21, 2018

    I made this for dinner last night. It was delcious and easy to make! My daughter said it’s her new favorite. Reply

    • Natasha's Kitchen
      February 21, 2018

      I’m happy to hear how much your family enjoys the recipe. Thanks for sharing your great review Paula! Reply

  • Misty
    February 9, 2018

    Could you make this dish in the crock pot? Reply

    • Natasha
      natashaskitchen
      February 10, 2018

      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. Reply

  • Julie
    February 9, 2018

    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. Reply

    • Natasha
      natashaskitchen
      February 10, 2018

      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. Reply

      • Viv
        February 10, 2018

        I have made this without gluten free flour it was absolutely fine. Reply

  • Olga
    February 1, 2018

    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)? Reply

    • Olga
      February 1, 2018

      Just read your response to someone else. Thx!☺ Reply

    • Natasha
      natashaskitchen
      February 2, 2018

      Hi Olga, you can pre-make the chicken one day. Than make the sauce and bake it the following day. Reply

  • January 26, 2018

    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? Reply

    • Natasha
      natashaskitchen
      January 26, 2018

      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. Reply

      • Bonnie Hatch
        January 28, 2018

        Can you use leftover chicken for this recipe? Reply

        • Natasha
          natashaskitchen
          January 28, 2018

          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.” Reply

  • joanne
    January 26, 2018

    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!! Reply

    • Natasha's Kitchen
      January 26, 2018

      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! Reply

  • Dee
    January 25, 2018

    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. Reply

    • Natasha's Kitchen
      January 25, 2018

      I’m glad to hear you enjoy the recipe Dee! Thanks for sharing your helpful review with other readers! Reply

  • Fatima Mohamed
    January 15, 2018

    I am making this mmmm recipe
    tomorrow, please kindly email me this recipe, love it as it is very easy. Reply

    • Natasha's Kitchen
      January 16, 2018

      Hello Fatima! Here is the direct link to the printable recipe, I hope this helps!  Reply

      • Mel
        February 1, 2018

        The link doesn’t work ??? Reply

        • Natasha
          natashaskitchen
          February 1, 2018

          Thank you for noticing that. I just fixed it 😀 Reply

  • Mary
    January 13, 2018

    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! Reply

    • Natasha
      natashaskitchen
      January 14, 2018

      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 😃 Reply

  • Kristina
    January 12, 2018

    Is it ok to make It the night before without cooking it in the oven with the sauce? Reply

    • Natasha
      natashaskitchen
      January 12, 2018

      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. Reply

    • Viv
      January 13, 2018

      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 Reply

      • Brenda
        October 16, 2018

        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? Reply

  • Marisa
    January 8, 2018

    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? Reply

    • Natasha
      natashaskitchen
      January 8, 2018

      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. Reply

  • Becky
    January 7, 2018

    Would you be able to add minute rice to casserole? Reply

    • Natasha
      natashaskitchen
      January 8, 2018

      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. Reply

  • Cathy
    January 7, 2018

    We made this dish tonight and it tasted great but the sauce was thin. How thick is the sauce supposed to be?

    Thanks
    Cathy Reply

    • Natasha
      natashaskitchen
      January 7, 2018

      Hi Cathy, once it is baked, it should be the consistency of a gravy and it will thicken as it sits. Reply

  • Frances Garrood
    January 5, 2018

    How many people would this serve, please? Reply

    • Natasha
      natashaskitchen
      January 5, 2018

      Hi Frances, this serves 8. I usually have that information in the print-friendly recipe card towards the bottom. Reply

  • Lillya
    January 3, 2018

    Could I make this recipe in the crockpot? Reply

    • Natasha
      natashaskitchen
      January 3, 2018

      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! Reply

  • Gloria Buck
    December 31, 2017

    Tripled recipe, cut chicken into smaller pieces for buffet party of 30+ people. Made this appropriately named dish ahead, placed in shallow dishes, froze, defrosted in fridge, reheated in oven. Tender and delicious. Smaller portions can be reheated successfully in microwave. Reply

    • Natasha
      natashaskitchen
      January 1, 2018

      Hi Gloria, thank you so much for sharing that with us and for the nice review 😬. Have a wonderful New Year! Reply

  • December 21, 2017

    Greetings from Spain! Absolutely scrumptious…..I shall be making this more often for sure! I added half a yogurt instead of heavy cream. It worked out fine. Many thanks for this recipe!
    Merry Christmas 🙂 Reply

    • Natasha's Kitchen
      December 21, 2017

      I’m glad to hear how much you enjoy the recipe Amanda! Thanks for following and sharing your great review! Reply

  • Christine
    December 17, 2017

    Looks delicious. Can I make this the night before serving would I need to cook it all the way through, cool and re-heat..? Reply

    • Natasha
      natashaskitchen
      December 18, 2017

      Hi Christine, 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. Reply

  • Nina
    December 14, 2017

    Where can I buy the Chicken Borth? Reply

    • Natasha
      natashaskitchen
      December 15, 2017

      Hi Nina, chicken broth and chicken stock are interchangeable so you can get either one at most grocery stores. I hope you love the recipe! You can also make your own using a bouillon cube or the better than bouillon past mixed with water. Reply

  • Kat
    December 13, 2017

    This would work well for a tuna casserole too, I’d change the mushrooms out for peas, and then add crushed potato chips over the top. Reply

    • Natasha's Kitchen
      December 14, 2017

      I agree Kat! That does sound delicious! Reply

  • Lana
    December 13, 2017

    OMG this was great and everyone liked Reply

    • Natasha's Kitchen
      December 13, 2017

      I’m happy to hear the recipe is a HIT! Thanks for sharing your review Lana! Reply

  • Reba Parker
    December 12, 2017

    Absolutely delicious! Even after I substituted almond milk for cream since my mom can’t eat dairy – it was extremely tasty! Reply

    • Natasha's Kitchen
      December 13, 2017

      I’m glad to hear how much you enjoy the recipe Reba! Thanks for sharing your great review! Reply

  • Sherrie McAlpine
    December 12, 2017

    Made this for dinner tonight. It was excellent. I didn’t have cream so I used low fat milk and it still came out delicious.
    My husband said, “What is that called”? If he comments on a meal yah know it was good. Reply

    • Natasha's Kitchen
      December 12, 2017

      That’s awesome! I’m glad to her how much you both love the recipe. Thanks for sharing your wonderful review Sherrie! Reply

  • Maureen
    December 8, 2017

    Made this last night, my husband and I loved it will definitely making this again.
    Thank you for this wonderful recipe Reply

    • Natasha's Kitchen
      December 8, 2017

      You’re welcome Maureen! I’m glad to hear you both enjoy the recipe. Thanks for sharing your great review! Reply

  • v ang
    December 5, 2017

    Looks like a great recipe! Can I use skinless boneless chicken thigh instead of chicken breast? Reply

    • Natasha
      natashaskitchen
      December 5, 2017

      Yes, that would work 😬. Several people reported great results with chicken thighs. Reply

  • pax sims
    December 4, 2017

    Could you use skinless chicken thighs whole Reply

    • Natasha
      natashaskitchen
      December 5, 2017

      I haven’t tried whole thighs but it should be a good experience . Reply

  • Adam
    November 30, 2017

    Holy smokes this was SO FREAKING GOOD. Thank you so much for the great recipe. I’m going through to check out more of your stuff with very high expectations! Reply

    • Natasha's Kitchen
      November 30, 2017

      You’re welcome Adam! I’m glad to hear you love the recipe! Thanks for sharing your fantastic review! Reply

  • Lisa Smith
    November 22, 2017

    Can you freeze this? Reply

    • Natasha
      natashaskitchen
      November 22, 2017

      Hi Lisa, that should work well. One of my readers, Terri, shared: “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!” Reply

  • Mary
    November 19, 2017

    This is absolutely delicious. My family loved it. Even my grandkids who don’t like mushrooms loved it. ! Thanks for such a delicious recipe. Will make again 😋 Reply

    • Natasha's Kitchen
      November 20, 2017

      You’re welcome Mary! I’m glad to hear your family enjoys the recipe as much as mine does! Thanks for sharing your excellent review with other readers! Reply

  • MissJess
    November 13, 2017

    I have tried this so many times and my family loves it, thank you very much for the recipe. Reply

    • Natasha's Kitchen
      November 13, 2017

      You’re welcome! I’m glad to hear your family enjoys the recipe as much as mine does! Thanks for sharing your great review! Reply

  • Adriiana
    November 11, 2017

    Hi thanks for sharing your recipes ❤️ alll your recipes this is one of my favorites! What would be a good side dish to serve with this recipe? Thanks Reply

    • Natasha
      natashaskitchen
      November 12, 2017

      Hi Adriiana, I think this goes well with mashed potatoes because the sauce also serves a gravy. Pair it with a simple veggie like asparagus or fresh cucumber tomato salad, or at least that’s what I love best! 🙂 With over 800 recipes now, we have so many options, it’s hard to choose just one 🙂 Reply

  • uzma
    November 8, 2017

    I dont like to eat mushrooms. Is there any other vegetable or something else I could use in place of mushrooms? Thanks Reply

    • Natasha
      natashaskitchen
      November 8, 2017

      You could add frozen peas, or artichoke hearts. A vegetable that would not get mushy would probably work well. Reply

  • Kimberly Lightfoot
    November 7, 2017

    Yum! If I want to use pork chops instead of chicken, do you think the baking time is the same?? Reply

    • Natasha
      natashaskitchen
      November 7, 2017

      Hi Kimberly, I haven’t tried that so I can’t really guess if it would work the same way. I’m assuming it would work, but I just haven’t tested it. Reply

  • Marletta
    November 5, 2017

    Is the “unsalted” butter a must or can you use salted? Also could this be made in the crockpot?.. additionally, I wonder if kale or broccoli could be added? Reply

    • Natasha
      natashaskitchen
      November 6, 2017

      Hi Marletta, I think it would still work fine with salted butter :). I haven’t tried adding kale or broccoli, but I’m not sure the are idea since both cook fairly quickly and may be overcooked by the time the casserole is finished, unless you added them later in baking. Reply

  • Jody Frodermann
    November 4, 2017

    I made this the other night for my family and we all loved it! The chicken comes out fork tender and the flavors are great. I can’t wait to make it again. Reply

    • Natasha's Kitchen
      November 4, 2017

      I’m glad to hear the recipe is a HIT! Thank for sharing your fantastic review Jody! Reply

  • Rick
    November 3, 2017

    Great recipe, everyone enjoyed it as written. Really appreciate a recipe for chicken that doesn’t involve a can of soup ,or anything else canned. Scratch recipes are the best. Reply

    • Natasha's Kitchen
      November 3, 2017

      I’m glad to hear the recipe is a HIT! Thanks for sharing your great review Rick! Reply

  • Lynda
    October 22, 2017

    Love this recipe. I made it tonight, and I made too much for just two people. Can this be frozen? Reply

    • Natasha
      natashaskitchen
      October 23, 2017

      Hi Lynda, that should work great. One of my awesome readers, Terri, shared that it does work. 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!” Reply

      • Andrea
        October 26, 2017

        So if I make this ahead of time.. can I just fut it in the fridge and then reheat the next day like above?Looking forward to trying it! Reply

        • Natasha
          natashaskitchen
          October 26, 2017

          Hi Andrea, yes that would work 🙂 Reply

  • Shelley
    October 22, 2017

    Amazingly good. Will be a repeat in our house! Reply

    • Natasha's Kitchen
      October 22, 2017

      I’m glad the recipe is a HIT! Thanks for sharing your great review Shelley! Reply

  • Katrina
    October 20, 2017

    I wonder if you could use dried mushrooms………………… Reply

    • Natasha
      natashaskitchen
      October 20, 2017

      Hi Katrina, I haven’t tried that in this recipe but I imagine if you wanted to, you would want to soften and plump them up first. We usually only put dried mushrooms in soups – I haven’t experimented with them further 🙂 Reply

  • Irene Anderson
    October 9, 2017

    Love the recipe but lose the Microsoft adverts. Since Windows 10, the last thing I need to to see is anything from Microsoft. I managed to bypass their silly adverts and printed your recipe. Love it! Reply

    • Natasha
      natashaskitchen
      October 9, 2017

      Hi Irene, we try to keep those not overwhelming since our reader experience is very important to us, but they are necessary in order for us to provide recipes free to readers 🙂 Reply

  • Catherine
    October 3, 2017

    I can’t wait to try this!

    I have a request, please. One my HUGE pet peeves is “salt and pepper to taste.” If you have never prepared a recipe, you don’t know what “to taste” is! aauugh! Please, advise what you added. Reply

    • Natasha
      natashaskitchen
      October 4, 2017

      Hi Catherine, next time I make this, I will measure exactly what I use. Start with 1/2 tsp and add enough salt to make it taste like a delicious gravy :). Reply

  • Tatyana Kuznetsova
    October 1, 2017

    Wow. Thank you for this recipe. The sauce was amazing! I thought it was too much lemon juice but once I tried it out of the oven it was perfect. Reply

    • Natasha's Kitchen
      October 2, 2017

      My pleasure Tatyana! I’m glad you enjoy the recipe! Thanks for sharing 🙂 Reply

  • Wanda
    September 26, 2017

    OMG this is so good I wished I’d made a bigger batch. Absolutely nothing left over. Will definitely be a dinner for guests next time. Reply

    • Natasha's Kitchen
      September 26, 2017

      I’m glad you love the recipe Wanda! Thanks for sharing your great review! Reply

  • Olga Stefancova
    September 24, 2017

    Very good! Pozdravjlaju Vas iz Slovakii!
    Olga Reply

    • Natasha
      natashaskitchen
      September 24, 2017

      Hi Olga!! Hello to you as well from Idaho, USA :). I just love hearing from readers from around the world! Its so amazing how food brings us all together 🙂 Reply

  • Traceym
    September 24, 2017

    Made this for the family and it was delicious. Will definitely be adding this to the regular menu. Next time will add some chilli and a splash of worstishire sauce . Chicken was soooo tender and juicy. Reply

    • Natasha's Kitchen
      September 25, 2017

      I’m glad to hear the recipe made it in to the regular rotation! Thanks for sharing your excellent review Tracey! Reply

  • Maura
    September 18, 2017

    Made this tonight. I served it with noodles and made a nice salad. The chicken was so tender. We did have to season it a bit more for our taste. This is a great casserole for the whole family. I especially liked the video which showed each step. Will definitely make again. Thanks Natasha Reply

    • Natasha's Kitchen
      September 18, 2017

      You’re welcome Maura! I’m glad to hear the whole family enjoys this recipe! Thanks for sharing your great review with other readers! Reply

  • Amanda W
    September 15, 2017

    It was OK, but really lacked flavor. Reply

    • Natasha
      natashaskitchen
      September 15, 2017

      Hi Amanda, make sure to add enough salt and pepper and don’t skip the lemon juice since those ingredients are what give this dish great flavor and not adding enough will cause it to be bland. Be sure you are adding salt and pepper to taste at the end of step 4. Reply

  • Viv
    September 13, 2017

    I made 8 dishes of this yesterday for 60 people. Great dish served with fresh carrots, new potatoes and broccoli. Wonderful compliments. Glad I found this recipe. Have frozen some too and just defrosted and then heat through. Great. Reply

    • Natasha's Kitchen
      September 14, 2017

      I’m happy to hear how much everyone enjoys the recipe! Thanks for sharing your excellent review Viv! 🙂 Reply

  • Elaina
    September 4, 2017

    Thank you for sharing this recipe!! So delicious! I doubled the sauce (cuz my family smothers everything with sauce) and added asparagus with the mushrooms, then served over spaghetti. It was such a hit!! Delicious!! Reply

    • Natasha's Kitchen
      September 4, 2017

      You’re welcome Elaina! I’m glad to hear how much everyone loves the recipe! Thanks for sharing your fantastic review! 😀 Reply

  • Tricia
    September 2, 2017

    Made this today for the family and it was a big hit!!! They haven’t stopped raving about how incredible tender the chicken turned out. This recipe is going into mix for Sunday dinners!!! Thanks for posting something so simple and yet so tasty!! Reply

    • Natasha's Kitchen
      September 4, 2017

      You’re welcome Tricia! I’m glad to hear your family enjoys the recipe as much as mine does! Thanks for sharing your excellent review! Reply

  • August 30, 2017

    Natasha,
    I really want to try this recipe. Right now I am doing a program that closely resembles a Paleo style. Can I use Coconut Flour instead of all-purpose flour? Reply

    • Natasha
      natashaskitchen
      August 30, 2017

      Hi Danielle, I haven’t had anyone report using a coconut flour. There have been several that shared great results using gluten free flour but no recommendations for coconut flour yet. If you test it out, I’d be curious to know how you liked it! 🙂 Reply

      • August 31, 2017

        I talked to the Dr. that I worked for and he gave me a couple of recommendations to substitute for flour as well as the flour used for thickening. As soon as I get some, I will let you know what I think as well as what I used. Thanks for the response. 🙂 Reply

        • Natasha's Kitchen
          August 31, 2017

          You’re welcome Danielle! Please do let me know! Reply

  • Alicia
    August 24, 2017

    Can you bake it in aluminum foil pan Reply

    • Natasha
      natashaskitchen
      August 24, 2017

      Hi Alicia, I think that should still work fine. Reply

  • Tatyana
    August 23, 2017

    Hi Natasha. Would adding the chicken raw to the casserole work too, without the flouring and frying? Reply

    • Natasha
      natashaskitchen
      August 23, 2017

      I don’t think it would bake properly with the right consistency. I have always sauteed it first with the flour on – the flour thickens the sauce while baking also. Again, I haven’t tried it that way, but I suspect that shortcut would not work. Reply

  • Jasmine
    August 16, 2017

    Hi I was wondering if the recipe is right is it 1Tbsp of lemon juice or 1 tsp, the recipe is written 1Tbsp, but the pictures show 1 tsp. Reply

    • Natasha
      natashaskitchen
      August 16, 2017

      Hi Jasmine, the recipe is correct – I used a teaspoon measuring spoon and refilled it 3 times to get 1 Tbsp – I can’t remember why I did it that way? But it is what it is 😉 Reply

  • Dianne
    August 13, 2017

    Can you make ahead. If you do not bake – put in frig and bake later for dinner? Reply

    • Natasha
      natashaskitchen
      August 14, 2017

      Hi Dianne, 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

  • Susan
    August 6, 2017

    Cooking the chicken 45 min in the oven after browning it cause the chicken to dry out or does it keep its juiciness? Reply

    • Natasha
      natashaskitchen
      August 6, 2017

      Hi Susan, if made per the instructions, it will be very juicy and moist chicken 🙂 Reply

  • Viv
    August 6, 2017

    I want to make this recipe for 60 people in 6. Dishes, because of this can I make it in advance and freeze and then just defrost and warm through Reply

    • Natasha
      natashaskitchen
      August 6, 2017

      Hi Viv, wow that is alot of chicken! 🙂 One of my awesome readers, Terri, shared that it does work. 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!” Reply

  • Karen
    August 2, 2017

    Made this, my husband absolutely loved it! Making it again, but doubling the sauce. The chicken came out sooo tender!! Glad I found this recipe!! Thanks for sharing!!😋 Reply

    • Natasha's Kitchen
      August 2, 2017

      You’re welcome Karen! I’m glad to hear you both enjoy the recipe! Thanks for sharing 😀 Reply

  • Amanda
    July 29, 2017

    Can I add jalapenos into this? Reply

    • Natasha
      natashaskitchen
      July 29, 2017

      I think that would work to add jalapenos and now I want to try it (I just can’t resist spiciness) 🙂 Let me know how you like it with jalapeno if you try it! Reply

  • LC
    July 29, 2017

    Is this recipe good for a crock pot? Reply

    • Natasha
      natashaskitchen
      July 29, 2017

      Hi LC, 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! Reply

  • Donna Achee
    July 16, 2017

    Just took this out of the oven. OMG….it is so yummy! Awesome recipe Natasha… Reply

    • Natasha's Kitchen
      July 17, 2017

      Thank you Donna! I’m happy to hear you enjoy it! Thanks for sharing your wonderful review! Reply

  • Leslie
    July 14, 2017

    It’s in the oven now. I did add fresh cooked carrots and Birdseye cooked peas and mushrooms. I’m a bit afraid the sauce won’t be enough because I added additional ingredients. Will let you know. Oh, I also added 2 TBLS of Harvey’s Bristol Creme Sherry (always do with roux’s). Reply

    • Natasha's Kitchen
      July 14, 2017

      Yum, that sounds really good Leslie! Please let me know how it turned out! Reply

  • Susan
    July 14, 2017

    Hello Natasha
    I made this yesterday to take to a church casserole dinner last night. Very tasty and enjoyed by many. I substituted the onion with leek. Thank you for sharing your recipe.
    Susan
    Australia Reply

    • Natasha's Kitchen
      July 14, 2017

      Hello Susan! It’s my pleasure, I’m happy to hear everyone enjoyed the recipe! Thanks for sharing your wonderful review! Reply

  • shai
    July 11, 2017

    dear Natasha,
    can I cook this gorgeous recipe on stove. My oven is out of order..
    if yes then what will be the cooking time..
    waiting for your reply.. Reply

    • Natasha
      natashaskitchen
      July 11, 2017

      Hi Shai, I haven’t tried making it on the stovetop so I’m not sure if it would work of if it would get scorched. If you try, stir occasionally and gently as it simmers over low heat. If you try it out on the stove, let me know how you liked it! I definitely think it is worth an experiment! 🙂 Reply

  • Shirley Hargis
    July 8, 2017

    I have made it several times and we love it – especially over Trader Joe’s Brown Rice Medley. I’m wondering if I can make it earlier in the day and refrigerate it til dinner. If so, should I wait til last minute to do the sauce? Reply

    • Natasha
      natashaskitchen
      July 8, 2017

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

  • Natalie
    June 24, 2017

    I don’t normally comment on websites but wanted to say how special this recipe is! So easy yet always amazingly delicious and nourishing. It is a staple in our home and we serve it with rice and veggies. 5 stars! Reply

    • Natasha's Kitchen
      June 25, 2017

      I’m so grateful that you did share your excellent review! Thanks for taking the time to share with other readers Natalie! Reply

  • helen russell
    June 18, 2017

    this looks delish! am making tonight…. do u use canned artichoke hearts? and at what point in the recipe do u add? think it would add another level of flavor… thanks Reply

    • Natasha
      natashaskitchen
      June 19, 2017

      Hi Helen, that should work fine with well-drained artichoke hearts. I would add them when adding the cooked mushrooms over the chicken. Reply

  • deb
    May 24, 2017

    Love this recipe! Wondering what sides you recommend? Reply

    • Natasha
      natashaskitchen
      May 24, 2017

      Hi Deb, I think this goes best with mashed potatoes because the sauce also acts as a gravy over potatoes and is so tasty! Pair it with a simple vegetable like asparagus or a simple cucumber tomato salad, or at least that’s what I love best! 🙂 With over 700 recipes now, we have so many options, it’s hard to choose just one 🙂 Reply

  • Teryie
    May 21, 2017

    I don’t typically leave reviews but this dish turned out so great that I had to comment. It was excellent and and my family LOVED it! The chicken was very tender. I added some of my own spices but other than that, I followed every step of the recipe> This is definitely a keeper and I will definitely make this again. Reply

    • Natasha's Kitchen
      May 22, 2017

      I’m happy to hear your family enjoys the recipe as much as mine does! Thank you for sharing your fantastic review Teryie! 😀 Reply

  • Mariam
    May 19, 2017

    I made this twice, and my family loved it so much. It tastes absolutely incredible. Thank you for this amazing recipe! Reply

    • Natasha's Kitchen
      May 19, 2017

      I’m glad to hear your family enjoys the recipe as much as mine does! Thanks for sharing Mariam 😀 Reply

  • Rebecca
    May 15, 2017

    Have you tried freezing this recipe? If so what stage would you freeze? Before or after baking? Reply

    • Natasha
      natashaskitchen
      May 15, 2017

      Rebecca, 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. Reply

  • Midgie
    May 12, 2017

    Made this today 😊It was great, along with some ziti pasta😂YUM😍 Reply

    • Natasha's Kitchen
      May 12, 2017

      That’s great to hear Midgie! Thanks for sharing 🙂 Reply

  • Cheora
    May 10, 2017

    Have you ever tried making it ahead.
    Would you separate out the sauce from chicken & refrigerate overnight till ready to cook?? Or just put the whole thing together than refrigerate. Reply

    • Natasha
      natashaskitchen
      May 10, 2017

      Hi Cheora, 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 hope that helps! 🙂 Reply

  • Teresa Stone
    May 2, 2017

    We ABSOLUTELY LOVE this dish! (And many others) We’ve made it quite a few times and it is so good! The video is AWESOME and so helpful! I love her technique on cooking it. I learn something every time I watch one of her videos! Thank you Natasha! Reply

    • Natasha's Kitchen
      May 2, 2017

      You’re welcome Teresa! Thanks for sharing your fantastic review! 🙂 Reply

  • Susan Short
    May 1, 2017

    I have made this 3 times now and each time it’s been such a hit I have to send the recipe to all the appreciative eaters! I do carmelize my onions and mushrooms as I feel it adds depth of flavour. I also use chicken thighs , just a personal preference. What a keeper this recipe is. You won’t be disappointed! 5 stars from me. Reply

    • Natasha's Kitchen
      May 1, 2017

      I’m happy to hear that Susan! What a wonderful review! Thanks for sharing 🙂 Reply

    • Jennifer
      May 9, 2017

      Did you pre cook the thighs? Or just let them cook in the oven? Reply

  • Ivon
    April 24, 2017

    WHAT chicken broth? Can it can like from Cambells? Reply

    • Natasha
      natashaskitchen
      April 24, 2017

      It should say either chicken broth or chicken stock on the container. Any brand will work, canned or from a carton. I hope you love the recipe! Reply

  • Char
    April 19, 2017

    my son’s girl friend is allergic to fresh onion and garlic. Do you think I could use dried onion and if so how much ?? Reply

    • Natasha
      natashaskitchen
      April 19, 2017

      Char, in general you can use 1 Tbsp of dry ground onion in place of a medium onion. Use ground garlic instead of fresh. Let me know how it turns out 😬 Reply

      • char
        April 19, 2017

        Thanks for your quick reply ! I have never heard of someone being allergic to fresh onion and garlic ! I am trying to cook for them because I want her to feel welcome in our home and love the meals I cook . Reply

  • Linda
    April 18, 2017

    I had some mushroom noodles. OMG this recipe n those noodles!!!! The best I have ever had. Reply

    • Natasha's Kitchen
      April 18, 2017

      WOW! I’m happy to hear that Linda! Thanks for sharing your wonderful review! 😀 Reply

  • Kristy
    April 13, 2017

    @natashakitchen Do you think this would still turn out ok if I used a shredded rotisserie chicken as a short cut? I don’t have time for the whole process tonight and wondered if it would work? 🙂 Reply

    • Natasha
      natashaskitchen
      April 13, 2017

      Hi Kristy, 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.” Reply

      • Kristy
        April 13, 2017

        Thank you for the reply!! I didn’t see that review, lol! I’m definitely going to try it that way then! 🙂 Such a delicious recipe! Reply

  • Val
    April 12, 2017

    Hello Natasha
    Love this dish I made it before it is very good, but I was wondering if I can add heavy weeping cream instead of half and half ?
    Out of half and half at the moment
    Thanks! Reply

    • Natasha
      natashaskitchen
      April 12, 2017

      Hi Val, yes, you can use 1/2 milk and 1/2 heavy cream to create your own half and half 🙂 Reply

  • Pat Broomhead
    April 3, 2017

    This is easy to make and great to eat. Make it two or three times each month. Reply

    • Natasha's Kitchen
      April 3, 2017

      Sounds like you have a favorite Pat! I’m happy to hear how much you like the casserole! Reply

  • Amanda
    March 31, 2017

    This is one of the RARE recipes I have found on pinterest that my entire family loves and we have in our regular meal plan every week. It never gets old! Thanks so much for sharing, it was totally perfect as is – no need to alter it whatsoever 🙂 Reply

    • Natasha's Kitchen
      March 31, 2017

      That’s wonderful Amanda! I’m happy to hear your family enjoys the recipe as much as mine does! 😀 Reply

  • Jeff Wood
    March 20, 2017

    Nice recipe, made a couple of alterations to the dish and sauce, layered green asparagus on top, and 2 teaspoons of Dijon mustard and half a cup of parmasan to the sauce just for a little extra kick 🙂 Reply

    • Natasha's Kitchen
      March 20, 2017

      I’m glad you enjoyed it Jeff! Thanks for sharing your review! 😀 Reply

  • Alexa
    March 7, 2017

    You note how many peices of chicken to use, but about how many pounds would that convert to? Reply

    • Natasha
      natashaskitchen
      March 7, 2017

      Hi Alexa, I updated the post to specify, but it is about 2 1/2 lbs 🙂 Reply

  • JillClark
    March 6, 2017

    This is such a delicious recipe! I try to decrease butter and dairy so I made the sauce without the butter and used lite Coconut milk to make the sauce. Thank you for such a lovely and delicious recipe! I also put it over lightly sauteed kale to increase my greens. So yummy! Reply

    • Natasha
      natashaskitchen
      March 6, 2017

      Thank you for the wonderful review and you are welcome! Reply

  • Keziah Ramos
    February 28, 2017

    Hi! I’ve tried it tonight and it was delicious! My family was so excited when I got it out of the oven as it smelled great. I’ll be doing this again since it is absolutely delicious and creamy plus it got rave reviews from the fam 😀 Reply

    • Natasha's Kitchen
      February 28, 2017

      AWESOME! Thank you for sharing your wonderful review! 😀 Reply

  • February 22, 2017

    I pinned this quite awhile ago, and made it for the first time tonight. It is delicious! I can’t believe how tender the chicken is.

    I blog about recipes I try, mainly for friends, and provide a link back rather than retyping it, even if I made any changes, so I’ll be sure to include a link here. Reply

    • Natasha's Kitchen
      February 22, 2017

      Thank you so much Merri! I’m glad you enjoy the recipe! Reply

  • Leigh Ann
    February 20, 2017

    My family LOVES this recipe!! Tonight I served it on mashed potatoes and again, everyone cleaned up their plates!! Thank you for such yummy recipes made from fresh ingredients!! Reply

    • Natasha's Kitchen
      February 20, 2017

      You’re welcome Leigh Ann!! I’m happy to hear your family enjoys it as much as mine does! 🙂 Reply

  • Alena
    February 18, 2017

    Natasha,
    If I am making this for a large group say 40 people should I just double the recipe? Will this be enough? Thanks! Reply

    • Natasha
      natashaskitchen
      February 18, 2017

      Hi Alena, it depends on what else you’re serving but I think doubling it should work for that size of a crowd 🙂 Reply

  • Lotta
    February 17, 2017

    Totally gonna make this for Friday dinner! Think I’ll spred some mozzarella cheese on top as well, can never get to much cheese, right? Thankyou for the recepie, It’s on my Pinterestboard!
    From Lotta in Sweden Reply

    • Natasha's Kitchen
      February 17, 2017

      It’s SOOOO GOOD! Let me know what you think Lotta! 🙂 Reply

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