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:

Natasha's Kitchen Cookbook

Chicken Casserole Recipe (Chicken Gloria)

4.95 from 607 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 Kravchuk

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

Read more posts by Natasha

Leave a Comment

Recipe Rating




Comments

  • Barbara Andrews
    March 18, 2024

    I lightly browned chicken without flour. Added potato chunks. Delicious!

    Reply

    • Natashas Kitchen
      March 18, 2024

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

      Reply

  • Katie
    March 12, 2024

    Delicious!!! As a mushroom lover, I will double the amount of mushrooms next time but overall it was a lovely comfort food dinner that can be easily served with any starch as a side.

    Reply

    • Natashas Kitchen
      March 12, 2024

      I’m so glad you enjoyed it, Katie!

      Reply

  • Lindsay
    March 5, 2024

    This was FANTASTIC! I didn’t have chicken in the fridge but opted to use some leftovers and made with some pork tenderloin we cooked previously, still came out great.

    Reply

    • Natasha's Kitchen
      March 6, 2024

      Sounds great! I’m glad that you enjoyed it!

      Reply

  • Dirose
    January 30, 2024

    Can this be made ahead of time and frozen ahead of time? I have a reunion coming up and need to triple batch this and plus a ten hour drive away. it could thaw and bake when i get there. Would that work?
    (My life is complicated.) Thank you!

    Reply

    • NatashasKitchen.com
      January 30, 2024

      Hi Dirose! See the “common questions” section above for instructions on this.

      Reply

  • Becca Brint
    January 25, 2024

    This was delicious. My experience with Natasha’s Kitchen recipes have never disappointed. I have never found it necessary to modify the ingredients. Now I am going to look for a soup recipe. Great job Natasha! I appreciate all your recipes.

    Reply

    • NatashasKitchen.com
      January 25, 2024

      Aw, thank you so much, Becca!

      Reply

  • nojuliachild
    January 14, 2024

    Definitely tasty! But my prep time was more like 60 minutes (not 30). Maybe I’m a slow cook 🙂 Question – I only had 2 lbs chicken. Is the cut up golden chicken pieces only supposed to fit in one layer in 9×13 dish? Mine is 2″ deep and a few pieces overlapped. 2nd Question – I used 1 cup flour (plus S&P) to dredge and still had 1/3 cup flour left over. Did I insufficiently dredge? Or is this normal given I only had 2 lbs to work with. But overall it knocked my socks off! Love you Natasha!

    Reply

    • Natasha
      January 17, 2024

      Hi, it is normal to have a little extra flour left over. If you get through every bit of flour then the last of it gets really gummy and doesn’t coat the chicken properly. Also, it’s totally fine if the chicken overlaps. I’m so glad you loved the recipe!

      Reply

  • Kerri Workman
    January 3, 2024

    OH MY WORD!!!!! I just made this tonight and it’s outstanding! Sauce is amazing chicken has lots of flavor. I love all your recipes. So easy to make, followed the the recipe exactly. I didn’t have half and half and your tip for using heavy cream and milk worked out perfectly. Thank you so much!!

    Reply

    • NatashasKitchen.com
      January 3, 2024

      That’s great! So glad you loved it.

      Reply

As Featured On

Never Go "Hangry" Again!

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