Creamy Chicken Casserole (VIDEO)
Creamy Chicken Casserole with mushrooms is a treasure of a recipe. It’s popularly called “Chicken Gloria” and it will win you over. This chicken bake is the perfect party dish and is a reader favorite.
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We love easy chicken casserole recipes like Chicken Tetrazzini and One-Pot Chicken and Rice. This Chicken and Mushroom Casserole does not disappoint!
Chicken Casserole Video
I hope you are inspired to try this chicken casserole for yourself! P.S. If you haven’t already, please subscribe to our YouTube Cooking Channel.
Why we love this Chicken Bake
Crowd-Pleaser! Galina (my sister’s mama-in-law) is an amazing cook and this is her chicken and mushroom casserole. It is always a hit at parties and church potlucks. We make this often.
The chicken is incredibly tender – you will savor every morsel. I’ve seen sorta-somewhat similar recipes online referred to as Chicken Gloria, but I love that this one is made from scratch. It uses simple, non-canned ingredients (no cream of chicken soup needed).
Reheats Well – This chicken and mushroom casserole also re-heats really well (if you are lucky enough to have leftovers). You will likely add this recipe to your list of favorites.
Ingredients for Chicken Casserole
The ingredients for this recipe are surprisingly simple but they just work (see full printable ingredient list below):
- Chicken breast (or chicken tenders)
- Chicken broth
- Half and half*
- All-purpose flour (or use a GF substitute)
- Mushrooms
- Onion – it disappears into the sauce
- Garlic – don’t skip it
- Lemon juice – fresh is best
*What is half and half? Half and half is basically light cream. If you aren’t able to find “half and half” at your grocery store, you can substitute with equal parts of milk and heavy cream.
Can I Substitute the Mushrooms?
You can replace white mushrooms with portabello mushrooms. If you don’t like mushrooms, you can substitute with different vegetables, just pick sturdy veggies (avoid zucchini which turns mushy). Here are some great options to replace mushrooms:
- Frozen peas
- Asparagus
- Caramelized onions
- Artichoke hearts (well-drained)
How to Make Chicken Casserole
1. Sautee Chicken: Season chicken with salt and pepper and dredge in flour. Heat 3 Tbsp oil in a large skillet over medium/high heat. Once the oil is hot, add chicken and saute until golden, and transfer to a 13×9 casserole baking dish.
Pro Tip: Work in batches if needed so you don’t crowd your pan. Don’t worry about cooking the chicken through; it still needs to go in the oven
2. Sautee Mushrooms: Add 3 Tbsp oil along and saute mushrooms and onions until soft and golden. Add garlic and saute another 1-2 min. Spread mixture over the chicken.
3. Make the Sauce: In a medium saucepan (or in the same pan you’ve been using), melt 3 Tbsp butter. Whisk in 3 Tbsp flour until lightly golden (1-2 min). Add 1 1/2 cups chicken broth, 1 Tbsp lemon juice, 1/4 tsp pepper, and whisk until smooth. Add 1 cup half & half and bring to a simmer. Season with salt and pepper to taste.
4. Combine and Bake: Pour sauce over the chicken casserole. Cover with foil and bake chicken and mushroom casserole at 350˚F for 45 minutes. Garnish with parsley if desired.
Serve with
This chicken bakes in gravy so it is great served over Creamy Mashed Potatoes or Egg noodles (the same way we serve Beef Stroganoff). It’s also great paired with these fresh sides:
Common Questions
You can use trimmed chicken thighs or chicken tenders instead. If using chicken tenders, you don’t need to slice them.
Make and combine the chicken and mushrooms and refrigerate. The next day, make the sauce, assemble, and bake as directed.
Yes, you can reheat a pre-baked and chilled chicken casserole in the oven: cover with foil and bake at 325˚f for about 20 minutes or just until hot, or reheat on the stovetop over low heat just until hot, stirring occasionally.
Yes! You can freeze leftover chicken casserole. One of my readers shared her method: “It works! I took the pan out of the freezer, left it in the fridge most of the day, and reheated it in a 350* oven for about 40 minutes.”
One of our readers reported great results using a multi-cooker/ slow cooker: brown the chicken in the bottom of the slow cooker using the sautee function and remove. Sautée onions and mushrooms then return chicken to the pan. Combine sauce ingredients in a pan on the stove, pour it over the chicken, and slow-cook on low for five hours.
More Casserole Recipes:
Casseroles are perfect for parties and gatherings because they are easy to make and easy to scale up. These casserole recipes always get rave reviews:
- Lasagna – arguably the “ultimate” casserole
- Stuffed Shells – so easy with a 3 cheese filling
- Loaded Mashed Potato Casserole – creamy, cheesy, delicious!
- Green Bean Casserole – elegant and made from scratch
- Sweet Potato Casserole – with crunchy pecan topping
- Baked Tilapia Casserole – topped with veggies
Chicken Casserole Recipe (Chicken Gloria)
The chicken in this chicken casserole is incredibly tender – you will savor every morsel! This chicken bake re-heats really well (if you are lucky enough to have leftovers).
Ingredients
Ingredients for Chicken and Mushroom Casserole:
- 2 1/2 lbs chicken breasts , (4 to 5 large), cut into 1 -inch thick strips
- 1 1/2 tsp sea salt , plus more to taste
- 1/4 tsp black pepper, plus more to taste
- 1 cup all-purpose flour , to coat the chicken
- 6 Tbsp olive oil, divided
- 1 pound white mushrooms, thickly sliced
- 1 medium onion, finely diced
- 3 garlic cloves, minced
Ingredients for the Sauce:
- 3 Tbsp unsalted butter
- 3 Tbsp all-purpose flour, for the sauce
- 1 1/2 cups chicken broth
- 1 Tbsp lemon juice
- 1 cup half and half, or 1/2 cup milk + 1/2 cup heavy cream
Instructions
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Season chicken with salt and pepper and dredge both sides in flour. Heat 3 Tbsp oil in a large skillet over medium/high heat. Once oil is hot, add chicken and saute until golden. Work in batches if needed so you don't crowd your pan. Don't worry about cooking the chicken through; it still needs to go in the oven. Transfer chicken to a 13×9 casserole baking dish.
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Scrape of any debris from the skillet. Add 3 Tbsp oil along with sliced mushrooms and diced onions and saute until soft and golden. Add garlic and saute another 1-2 min. Spread mixture over the chicken.
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In a medium saucepan (or in the same pan you’ve been using), melt 3 Tbsp butter. Whisk in 3 Tbsp flour until lightly golden (1-2 min).
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Add 1 1/2 cups chicken broth, 1 Tbsp lemon juice, 1/4 tsp pepper, and whisk until smooth. Add 1 cup half & half and bring to a simmer. Season generously with salt and pepper to taste.
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Pour sauce over the chicken and mushrooms. Cover with foil and bake at 350˚F for 45 minutes. Serve warm or hot over mashed potatoes, pasta or rice.
Recipe Notes
Don’t use a dutch oven for this recipe. It bakes better in a casserole.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
This is an excellent recipe, Thanks so much for your wonderful recipes. I make this recipe quite often for get togethers with family and friends it always comes out delicious and always a hit!
You’re welcome! I’m so happy you enjoyed it and I’m so glad it was a hit, Adriana!
Delicious, I wanted color so just added sone red bell pepper strips!! Love this recipe! Thank you.
You’re welcome! I’m so happy you enjoyed it, Mildred!
I guess I should review this recipe since I’ve made it about 500 times and is a household favorite! I love to prepare it while my son naps in the afternoon and then cook it later at dinner time. The chicken always comes out great and I also usually make a little extra sauce 😉
I’m so happy you found a favorite on my blog, Aly! Thank you so much for sharing that great feedback with me!
The flavor was very good. However, after baking for 45 minutes at 350 degrees, my sauce “broke”. I assumed this was due to the sauce getting too hot. Any thoughts as to why this happened? Since the cut up chicken is already partially cooked, can one reduce the cooking time or oven temperature and achieve the results you did?
Hi Cheryl, make sure you are not using a convection oven setting that would require a modification. Also, I recommend using an in-oven thermometer to check the temperature and see if the oven is heating correctly. Lastly, make sure not to swap out any ingredients which can cause the sauce to separate.
Thank you, Natasha! This is very helpful. Your recipes are great and videos are super helpful!
You’re welcome! I’m so happy you enjoyed it!
As always, Natasha – excellent! Thank you for being the go-to for delicious, elegant, but easy recipes!!
Thank you for the review, Sarah!
We made this last night and really enjoyed it. I usually don’t care for chicken very much because it alway S seems to be dry, but this was nice and creamy. Thank you Natasha.
You’re welcome, AJ! I’m happy to know that you love this recipe.
My new favorite chicken recipe!!
Made extra gravy. Tried it the first night over wide noodles. Second night over toast points
Killer taste both ways.
Thx for sharing Natasha
That is great! You’re very welcome, so glad you enjoyed this. Thank you for sharing
I made this for the first time, so sorry but it was not very good. It needed some sort of spice. I agree with another person who said they would leave out flouring the chicken. I want to try this again any suggestions on how to make it more flavorful?
Hi Pam, the ingredients here are simple but it normally has tons of flavor. I wonder if under-seasoning could be the culprit.
I will give it another try. I think it needs more than salt and pepper. It had the garlic flavor for sure, but it needed something else to make I more flavorful, I love trying new recipes and was so excited to try this.
I added some tumeric to the seasoning of the chicken (1/2 teaspoon). And then 1/4 teaspoon of ginger powder in the gravy, and 1/4 of garlic powder. (tumeric, ginger and lemon are a staple of moroccan cuisine, so you cant go wrong)
Then I sprinkled some dill on top before putting it in the oven.
I would like to recommend a seasoning that I LOVE!
BADIA
Poultry Seasoning
Southern Blend
This seasoning is fantastic and I use it one nearly everything!
Thank you for the suggestion.
I have made this recipe several times. It is soooo good! Equally good made with boneless pork cutlets. It’s on the menu for today with pork. No mushrooms on hand, so will take others’ suggestions and maybe add carrots, asparagus, peas. Always 5* for sure!
Thank you for sharing your awesome review, Bev!
I have already cooked chicken tenders. Do you think I can still make this dish, skipping to the oven step? Should I change the cooking time?
This recipe already uses cooked chicken tenders, I would still follow all the steps afterward and prepare in the same method. Since your chicken tenders are already cooked thoroughly, you may be able to cut a few mins off the baking time.
We liked this, but I’ll skip the dip in flour next time. Got a little goopy in some places, and just added mess to an otherwise simple process.
Sounds good, Michele. Thanks for sharing that with us!
I am planning to make this recipe next weekend for an after theatre dinner for a party of nine. If I prepare it ahead of time, should I cook it fully and reheat just before we eat, or is it better to prep it and leave it unbaked in the fridge until we are ready to eat. I have made it several times but have never needed it to wait. Such a favourite and a sure fire winner.
Hi Shirley, the way I make this ahead of time is to make and combine the chicken and mushrooms and refrigerate. The next day I make the sauce and bake. If you assembled the full recipe, yes that would work well to make it ahead, refrigerate and then reheat. This casserole reheats really well.
Thank you so much. I love this recipe and I know it will be a huge success with my friends.
You’re welcome! I’m so happy you enjoyed it!
I didn’t have fresh mushrooms so I used canned mushrooms and some rehydrated shiitake mushrooms for richer mushroom flavor (canned mushrooms are pretty flavorless) This dish was incredibly delicious. The proportions of the ingredients were perfect, I wouldn’t change a thing. I agree with a previous commenter, it is better than a restaurant
I’m so glad that worked out! Thank you so much for sharing that with me, Debbie!
Easy steps to a superb dish, thanks, I added some green olives to enhance the Mediterranean feel, roasted sprouts are one of my favorite vegie dishes and do very well cold with olive oil and lemon juice.
You’re welcome! I’m so happy you enjoyed it, Martin!
Made this delicious chicken and mushroom casserole tonight, and the family loved it! When it came time for making the sauce, I melted the butter first then into it 1/4 tsp pepper and salt and 3/4 tsp garlic powder since I didn’t have fresh garlic. Continued sauce with 1/2 heavy cream and 1/2 whole milk. Also used 1 Tbl of chardonnay since I didn’t have lemon juice. Casserole was divine over homemade mashed potatoes and green beans!! Better than a restaurant!! Thank you, Natasha!! 😊
Thank you so much for sharing that with me, Debbie! Don’t you love it when home-cooked meals turn out better than at a restaurant?!
The tips/substitutions and additional pairings are much appreciated! Mashed taters and green beans it is! Thanks! (And thanks to the always amazing Natasha)
❤️
I made this for Christmas Eve dinner and it was fantastic! I only put it in the oven for 30 minutes instead of 45. Served it over Yukon Gold mashed potatoes and Green Beans served al dente with olive oil and sliced almonds. It was the perfect meal.
Sounds fantastic! I’m glad the recipe was a success, Jennifer. Thank you for the review!
Hi Natasha, can I use double cream for the half and half please for the sauce.
Thank you.
Sharon.
Hi Sharon, you may use half whipping cream and half whole milk as a substitute for half and half. I haven’t tried using double cream but you can try as an experiment.
Utterly delectable!
We are a family of coeliacs and so I subbed the flour for an equal blend of tapioca flour and ground almonds.
At the dredging stage there was too much flour for this substitute as it will become gummy and unpleasant. Instead, I added the chicken strips to a large bowl and seasoned 3-4 tbsp of the flour blend with salt and pepper, covered the bowl in cling film, and shook the bowl to coat the chicken. It gave excellent light coverage, and when fried in butter rather than olive oil it came out beautifully golden.
The flour blend worked fabulously with the sauce. I use the same method to make gravy. I used 3 heaped tbsp with a generous 3 tbsp of butter.
For the vegetables I used mushrooms, asparagus, and carrots. It was a very enjoyable combination, and my family very much enjoyed it.
Lovely to hear that the substitutions that you used worked well, Jenn! Thank you for sharing this valuable info with us.
Look forward to making this! I’d love to add some sherry to the sauce before baking. How much would you suggest? Thank you!!
I hope it becomes your new favorite. I haven’t tested that to advise. If you do an experiment, please share with us how it goes.
Can I use heavy whipping cream in this instead of half and half?
Looks Delicious.
Thank You
Hi Nanci, you may use half whipping cream and half whole milk as a substitute for half and half.
This looks so good can I use heavy cream instead of the half and half?
Love your blog
Thank You
Nanci
You may use half whipping cream and half whole milk.
Hi Natashas
Making this now haw long will it last in fridge ones cooked
Many thanks Gillian
Hi Gillian, in general, you should store cooked chicken for 3-4 days in the refrigerator and I would follow that same guideline for this chicken casserole.
Can I substitute the half and half with buttermilk? And maybe omit the lemon to account for the acidity?
Hi Alexis, Buttermilk wouldn’t work for this recipe. You can replace the half and half with 1/2 cup milk + 1/2 cup heavy cream but I wouldn’t use buttermilk.
Loved it! Used tenders to make my life easier and added spinach for veggies!
Sounds great, Joan. Glad you enjoyed this recipe!
This is my go to casserole when we have company. So far everyone has loved it (and I make it without any changes)!
Thank you!
That’s just awesome! Thank you for sharing your wonderful review, Mary!
Natasha, I am beguiled by the covered baking dish you use in this chicken/mushroom recipe. Can you tell me where to get one like it please?
Hi Sandra, you can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.
Definitely an amazing recipe! (Happy Anniversary btw!) I made this recipe years ago and messed up somehow and gave up (newbie married cook lol). I made again last night for my husband and it was SO good!
Thanks for your greeting and for your good feedback! Glad you loved this recipe, Valeriya.
could this be made with stuffing?
Hi Tara, I haven’t tried that to advise on the outome. If you happen to try it, I’d love to know how it goes!
Wow!! This recipe is so good!! Would make it again! The only thing I changed was doing all heavy cream instead of the half and half or milk.
Thank you so much for sharing that with me, Jody! I’m glad to hear you enjoyed it with heavy cream!
Hi Natasha,
Can I use bone-in whole chicken chopped into quarters? Big family to feed here, thanks in advance!
Hi Sha, I haven’t tested that but I imagine that will work too, please share with us how it turns out if you try it!
It was unbelievably delicious, definitely making this again and again!!
That’s so great, Jane! Thank you so much for sharing that with me.
This is a great comfort food recipe. While I really liked it, I didn’t think it was extraordinary enough to rate 5 stars. HOWEVER, DH absolutely RAVED about it – so it gets 5 starts after all. Thanks for the recipe!
You are very welcome, Terry. Thanks for sharing your experience making this recipe! Glad you liked it.
I love this recipe! I think I have made it at least 5 times now and portion it for lunches served with cauliflower mash.
I add some extra veggies like pumpkin, broccoli and whatever else might be in the fridge.
Truly delicious!
I’m so glad you enjoyed that, Tinanel!
This was delicious! Thanks for another great recipe!
You’re welcome, glad you enjoyed it!
I Made This Recipe To Kick Off The Memorial Day Weekend!
Served With your caesar salad
It Was A Big Hit !
My Guests Were Actually Scraping The Side Of The Casserole Dish !
Thanks For The Great Recipes !
That’s awesome feedback, Johnny. Thank you for sharing that with us!
Can you use bone in split chicken breasts instead of boneless?
I imagine that will work too, please share with us how it turns out if you try it!
This is the second time making this recipe, I used boneless skinless chicken thighs instead of breast meat. It is wonderful! oh my goodness, love it!
That’s just awesome, Debbie! Thank you for sharing your wonderful review!
I just made this tonight and it was SO delicious and easy to make! It is a most welcome addition to my rotation. I know the leftovers are going to be just as delicious.
Thank you for sharing your wonderful review with me, Denise! I’m so glad you enjoyed it!
This is absolutely delicious I have made it three times every time my husband tells me you can make this again
That’s just awesome! Thank you for the wonderful review, Mary Jean! I’m happy you’re enjoying my recipes!
Another winner Natasha, thank you. Made it today and it’s delicious……love the way your recipes are so full of information, & the step by step guide allows even the least confident of cooks to give it a go.
I’m so happy our recipes my helpful, Julz! Thank you for sharing that wonderful review with me.
Excellent. Halved recipe to 5 people (for 2 with some leftovers), but needed did extra mushrooms. Mixed some white wine in with broth. Prep took me longer.
Thank you so much for sharing that with me.
Had left over chicken & mushroom to use. This recipe is FANTASTIC ! Added cooked white rice to the sauce and grated Parmesan on final mix YUUMMY💕
I’m so glad to hear that! Thank you so much for your wonderful review and feedback.
I made this a few nights ago. I had to halve the recipe since there is just the 2 of us, and we still ate it for several days……we didn’t mind since it was DELICIOUS!!! It took a little longer to make that I thought it would but it was certainly worth it. The only mistake I made was not covering it before putting in the oven. It was still great but the sauce got really thick. I’ll not forget that step the next time I make it though.
I’m so glad you enjoyed it! Thank you so much for sharing that with me.
I love your recipes simple and delicious 👌👌
I’m so happy you enjoyed that. Thank you for sharing that with us!
This was delicious! Thank you!
You’re welcome! I’m so happy you enjoyed it!
Hi Natasha, I made this creamy chicken last night over rice and it was a hit! My husband and son had seconds! Now that’s a success in my house 👍 thank you and keep up the great work!
Happy Easter!💜💛💙
You’re welcome, Eva. Glad it was a hit and Happy Easter too!
Sounds great, but am allergic to milk so no half and half…
WHAT CAN I SUBSTITUTE?
HI Ruth, I haven’t tested anything else. The closest thing might be canned coconut milk (full fat), although I haven’t tested that so I can’t say how it will affect the creamy consistency. One of my readers reported great results. here is what they wrote: “instead of the milk: 1/3 of each, cream, coconut milk and rice milk. (I don’t like either of those flavors on it’s own so I tried to mix them which worked a treat!”
I just made mine with canned coconut milk and it tastes and looks great.
Thank you so much for sharing that with me.
I tried it and we love it. My husband always ordered this dish whenever we go to out favourite french restaurant but now he prefer to have it at home since your recipes are unbeatable, Natasha. Thank you for another supper easy and delicious recipe.
You’re welcome, Yen! I’m so happy you both enjoyed that.
Made this tonight for my wife and me. Will be a great addition to my family Sunday dinner recipe collection. Thanks.
Perfect! I appreciate your review and feedback, Richard. Thank you!
Natasha I made this last night and my family and guests raved about this dish. My grandchildren loved it! This is definitely one I will make again! Love your recipes!
I’m so glad to hear that, Joanne. Thank you for your great review and feedback!
Hi! Wondering how I can adjust for thin sliced chicken breast?
Hi Kayla, I bet that could work! I hope you love this recipe.
You are my “go to” for recipes when I’m entertaining. I’ve never had anything I cooked from your blog get a bad review. Keep them coming.
Thank you for the wonderful feedback!
I love all your recipes. Have you produced a cook book, if not, you should do.
I am starting the process and have begun. It’s still going to take a long time to get to the end and publish but It’s in the works. Thank you for asking. That is very encouraging.
I can not wait for you to publish a cook book will you e-mail your great supporters when it will happen You are just great my husband loves it when I open your facebook recipes he really loves to listen to you he thinks that you are a riot
Aww! Thank you, Barbara! I don’t have a cookbook out yet, but it’s on my list of life goals, and we recently signed with an agent to make it happen! Yes, I will an announcement once it is ready!
This dish is great made with boneless pork cutlets too! Making it for tonight.
I’m so glad you enjoyed it!
How can I use cream of chicken in this recipe?
Hi Blasilla, I haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.
Made this a few times. Made it this time with chicken thighs. Soo delicious!
I’m glad it was a hit! Thank you for your great feedback, RB.
This was phenomenal. I made it for the first time for dinner guests. It was it super easy to make, and now everyone thinks I’m an amazing cook!
That’s so great! Thank you for that wonderful review!
Hello Natasha, love this! It is delicious! The gravy did not thicken up. What should I do? Thank you, Debra
Hi Debra, consider if any substitutions were made? The sauce won’t be very creamy in the pan but it will thicken up after the casserole is baked.
I notice in your ingredient list – Better than Bouillon. What kind is it and how do you use it. Can I use regular can chicken stock. Thank you.
Tory
Hi Tory, most grocery stores carry it; we purchase it at Costco. Chicken broth and chicken stock are interchangeable, so you can get either one at most grocery stores. We use better than Bouillon past mixed with water to make fresh broth. We have a picture of the jar we used in the recipe post. I hope you love the recipe!
This recipe was absolutely delicious and easy to prepare. My family loved it so much. Served it over rice and next time will try mashed potatoes. Thank you Natasha. 🌹
That’s so great, Angela! Thank you for sharing that!
Natasha, could I use FF half and half rather than regular?
Hi Susan, I think that will work well too.
Hi Natasha,
How would leeks do in place of the onion?
Hello Susan, I imagine that will work too!
I made this recipe last night and it was delicious. My husband said it was definitely a keeper to make it again. Natasha your recipes and the videos make cooking easier. Keep them coming!
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
Whole family loved it and insisting on adding this meal to our traditional family dinner recipe book 🙂 thank you. I always enjoy your videos .
You’re very welcome! I’m glad your family loved this recipe.
This was amazing!!!! The chicken was so soft. Definitely a new favourite!
Fantastic! I’m glad you loved this recipe, Cassandra. Thank you!
Fantastic! This has moved into place with Salisbury steak crockpot and cheeseburger gnocchi recipes that I make monthly. rich delicious, flavorful. wonderful recipe.
Yay, awesome! I’m very happy to hear that you loved this recipe, Beth.Thank you for sharing!
Wonderful comfort food! The chicken is so tender. I also love all the mushrooms. Thank you for sharing!
I’m so glad you enjoyed it!
Thank you Natasha for another great recipe. I made it today and added frozen peas! This is a keeper especially on a day that is cold out🤗❤️
The perfect meal for a cold day.
Made this recipe yesterday and it was delicious. One problem….after baking the butter in the sauce separated and came to the surface in some places. why would this happen?
Thank You
Hi Yvonne, a small amount of separation is normal and if you give the sauce a quick stir, it will incorporate back into the cream sauce. If you see a ton of separation, consider if there were any substitutions made in the ingredients?
It’s a Keeper! The chicken is sooo tender, melts in the mouth. I was debating whether to add more seasoning as I was afraid it might be too bland. But the simple seasonings do develop more in the oven. Natasha, have you ever added white wine to this? Would it be added before the mushrooms to encorporate the pan crisps vs scraping them out? My dish looked very white vs Youtube golden yellow, so I added saffron to my rice to add colour.
Hi Ariane, I haven’t tried it with white wine but some of my readers have reported great results with white wine. One of my readers wrote: “White wine goes very well in this recipe as well as a generous among of grated gruyere cheese. However, I do suggest that you use heavy whipping cream only if you are adding wine. Otherwise the sauce may curdle.” There were several others that said they added a splash of white wine with great results.
Can I use boneless pork instead of chicken
Hi Barbara, that should work, here’s what one of our readers wrote: “I have made this before with the chicken. It is sooo good! However, today I decided to make it with thick, boneless pork ‘chops’. Everything was done exactly the same as the chicken recipe, even cutting the pork into 1″ thick strips. I did increase the cooking time to 1 hour to make sure it was cooked and tender. It tasted as good with pork as chicken!!!. Definitely a keeper recipe with chicken or pork.” I hope that helps.
Would I be crazy to just use heavy cream without thinning it with milk??
Hi Birdie, I haven’t tested that but you may need a little more or it might be too thick.
Currently making this during the ” snow storm”, I cannot wait to see how it tastes! I would like to serve it with white rice which I am making separately… although for future reference any recommendations on adding rice to the chicken and sauce before baking? Love your videos and recipes!!!! Never too complicated but fresh , simple ingredients! You are amazing! I just made your stuffed pork loin the other day and it was fantastic!
Hi Renee, I haven’t tried that to make a suggestion but I do have a really great chicken and rice and also an instant pot chicken and rice you might love.
I made this tonight, it turned out great. Is there a way to make it keto friendly?
Thanks for sharing that with us, Agnes. I haven’t tried making a keto-friendly version of this recipe yet. If you do an experiment, please share with us how it goes.
I substituted half the amount of flour for almond flour and mixed together. It seemed to do okay, so I imagine if you were to use all almond flour, you’d be fine!
Hi Natasha!
Thank you and your family for all of your hard work! Your recipes are always huge hits, including this one!
PS – I’m not even a fan of mushrooms (at all) and OMG was this delish
Please keep posting new recipes and videos! As a visual learner it really helps 🥰
Hi Lauren, you are very welcome. I will surely post more new recipes for you all!
Made the Chicken Gloria – it was delicious. Realized that I didn’t have heavy cream or half and half. I used plain milk and then made a little slurry. Perfect!
Nice, I’m glad that worked very well! Thanks for your good feedback, Annie.
This as amazing! I was worried about cooking the chicken on a medium/high heat but the chicken was so tender. The sauce was perfect. The only thing is that it took longer to prepare than I was expecting.
I’ll definitely make this again and it’s a great dinner for guests.
Sounds great, Anna. I’m happy to know that you loved this recipe! Thank you for sharing that with us.
Natasha this is a recipe which is very similar to Chicken Tetrazzini! An excellent way to “upgrade” a baked chicken recipe.
Thank you, Jimmy! I’m glad you liked this recipe.
So happy to find the recipe. I have been searching for something similar with not a lot of luck.
So excited to try it.
I hope you love it, Sue! Please share with us too how it goes.
Just having it now & its delicious! Didn’t have lemon juice but substituted 3/4 tsp lemon pepper & added beef broth. Very little added salt & no butter. It’s great!! Thank you for posting. 👍👍
You are very welcome, James. I’m glad you enjoyed this casserole recipe using the substitute ingredient that you used!
My mom used to make this dish when I was growing up in the fifties. She put thyme, a pinch of cayenne, dash of white wine and halved green grapes in with the mushroom sauce. I just made it last week…delish!
Thank you so much for sharing that with me.
I’ve got all these ingredients! Can’t wait for dinner!
Sounds great, Kim! Enjoy and I hope this becomes your new favorite.
This looks like a simple and delicious meal. Can’t wait to try this one!
Hi Katie, sounds good. I hope you love it!
Absolutely incredible! I just love how creamy the casserole was and the flavor was perfection!
Awesome! I’m so happy that you loved this casserole. Thank you for your great review, Stephanie!
I will make this,but will use thighs. I find them tastier and more moist.
Sounds good, Gary. I bet it will be so delicious too!
Tasted amazing!! I didn’t have any kind of broth on hand so I used water instead and heavy cream instead of half and half. Seems to have worked out! Thanks for the great recipe 🙂
You’re welcome! I’m so happy you enjoyed it, Dana!
Hi can i make this in advance and refrigerate then bake it? This recipes looks amazing!!
Hi Tyler, without trying that, it’s hard to say. 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!
I love this recipe!!! Thank you so much….i will make this my go to chicken dish.
That’s so great! It sounds like you have a new favorite!
I’d like to add pasta or noodles to the dish, done Al dente, before baking. Anyone tried this?
Hi Cindy, I haven’t tried doing that cooked pasta. I think it might be safer to cook the pasta on the side and serve this dish over the pasta.
Just made this tonight. Added uncooked egg noodles to the bottom of the casserole dish, then chicken, then mushroom ‘ onion part. Used skim milk instead of half/half and you’d never know the difference.
My hubby lived it. Quick, easy and comfort food.
So nice to know that, Susan. Thank you for sharing that with us!
This was a huge hit tonight! I added 1C frozen peas to the mushrooms and onions to give it some color and because we love peas. And honestly, the most tender and delicious chicken – wow! Super easy recipe to follow, too! Thank you!
I’m so glad you enjoyed it, Christina! Thank you for the wonderful review!
Hi Natasha,
I just put this together & I’m serving it tomorrow. Do I bake it now, refrigerate & then reheat tomorrow or can I just leave it now & then bake it tomorrow??😬
I love your recipes. I hope you see this.
Hi Shirley, the way I make this ahead of time is to make and combine the chicken and mushrooms and refrigerate. The next day I make the sauce and bake. If you assembled the full recipe, yes that would work well to make it ahead, refrigerate and then reheat. This casserole reheats really well.
Wow. This is soo delicious. Next time I will double the sauce because there was barely enough sauce to put on the noodles. I will put more mushrooms too. This recipe will b regular thing at my home.
My question: can I use left over roasted chicken instead of fried chicken
pieces?
Thank you Natasha for this awesome recipe.
Hi Carolyn, great to hear that you enjoyed this recipe! Yes, you may use leftover roasted chicken too for next time.
Comfort food through and through! Chopped up the mushrooms for my picky eaters and they loved it!
That is the best when kids love what we moms make. That’s so great!
DEFINITELY a ten star but can only give 5. If the cream sauce needs a tad more depth and flavor at the end I add a sprinkling of Knorr Chicken Flavor Bouillon.
That’s so great! It sounds like you have a new favorite!
What if I’m using a Crock pot?
Hi Cyndi, 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.
FYI, this works as a freezer meal. I make this weekly, freeze it, and deliver (at no charge) to at-risk Seniors in my area. They ALL love it. I double the sauce and add herbs de provence, then portion it into disposable aluminum pans and add egg noodles, cooked al dente, which is where the “extra” sauce goes. My Seniors LOVE this!! They bake it from frozen and rave about it. One of the absolute best freezer meals in my arsenal.
That is so awesome and great to hear this, Mel. Thank you for sharing that with us! So lovely to know that they love this recipe.
Oh my goodness. What a hit!! This was seriously delicious. Will be making it again!
That’s so great, Jennifer! Thank you for sharing that wonderful review with me!
Hi, Thank you so much for this recipe, instant family favorite.
Don’t feel the need to change it in any way, so much flavour.
Thank you
Hello Janet, you’re most welcome. Thank you for your good comments and feedback too!
I must have a more complex pallet. I found this recipe to be a bit on the bland side and I followed it exactly as written. I’m sorry that it didn’t work out, I had high hopes based on all the reviews.
Hi Alina, the ingredients here are simple but it normally has tons of flavor. I wonder if under seasoning could be the culprit.
Hi, this looks amazing. I was wondering if it could possibly work with chicken thighs instead? I am not a huge fan of chicken breast. Thank you!
Hi Alexis, that will work too
Hi! I’ve made this many times (sooo good) but today I’d like to try and incorporate the herbs from your chicken & herb recipe into this one. How would I do that? Should I add them with the mushrooms/onion, or in the sauce? Since I’ll be adding green onion, should I omit the yellow?
Thanks in advance, and thank you for sharing all of your recipes! <3
HI Alexa, I haven’t tried that but this one has a much longer cooking time. You might try adding the herbs in at the end. I haven’t tested it that way to give you exact recommendations though.
So delicious! My husband loved it and 5 a year old loved it also! I love your recipes, so easy to follow.
Fantastic! I am so happy to hear that your family enjoyed this casserole!
Hi there. I was searching for a good chicken casserole recipe and came up with this one that you posted. It was so simple to make along with simple easy-to-find ingredients. I served it as a main dish for an early Thanksgiving dinner, along with some other side dishes, and it was a huge hit. Everyone loved the recipe and the flavor was amazing. We all decided we would use this recipe more often in the future. Thank you so much for sharing, it’s included on my favorites list now.
Hello Maryann, that makes me so happy! Thank you for your wonderful comments and feedback. So glad you loved it!
Great recipe. I omitted the onions and pan seared the chicken and used gluten free flour instead. Very simple recipe and very tasty. Thank you.
Thank you for sharing that with me! I’m so happy you enjoyed that!
Just made this dish it is soooo yummy! will be making it again. Great for meal prep.
I’m so glad you enjoyed it!
I came across this recipe and it looks amazing.
Can I use whole skinless bone in chicken breasts?
I’m lazy and don’t want to cut it up.
Thanks 😊
Hi Arlene, I bet that could work! If you experiment, I would love to know how it turns out!
I’m not a fan of chicken, with that said…this recipe is so yummy and YUMMY! I liked that the onions “melted” into the sauce. Yep, I’ll be making this recipe again! Thank you Natasha
You’re welcome! I’m so happy you enjoyed that!
Hi Natasha,
My husband loved the Creamy Chicken Casserole recipe, he say I am turning into a very good cook. Thanks Natasha 😁
Wow, that is such a nice comment from your husband. Keep up the great work and thanks for giving this recipe a try!
This recipe is beyond amazing! Thank you just wow!
You are most welcome, Yana! Thanks for leaving great feedback.
Can you use jarred mushrooms or do they have to be fresh. Also can you use regular butter instead of unsalted.
Hi Kelli, I recommend using fresh mushrooms for the best flavor but if you only have canned mushrooms available, they would work as well.
Give Galina a great big hug from me! This is my dream recipe, all full of my favorite flavors. So easy to make and utterly delicious.
I’m so happy you enjoyed this recipe, Meg!! That’s so great!
Amazing recipe! I forgot to add half and half but still came out really creamy!
So great to hear that it still came out delicious, Jo. Thanks for your good feedback!
By the way, I give this recipe 5 stars. It was delicious.
Thank you for your perfect rating, we appreciate your great feedback!
Made this tonight for dinner, it was delicious and easy. I only did one thing different I added 3 slices of mozzarella cheese on the top. This is a keeper, I will be making this again. Thanks so much for the recipe.
Sounds great! You are most welcome, Crystal. I hope you love every recipe that you will try!
Absolutely delicious! Just as you said, easy peasy too! I have one question, if I was to make it a day ahead would I cook the chicken completely through? I followed your directions and did not as I cooked it immediately.
Thank you for your wonderful recipes and delightful And upbeat personality!!
Hi Teresa, 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.
Hi,
I’m going to try this tomorrow, any thoughts on a low/no carb flour substitute?
Thanks.
Hi Lee, I haven’t tried this with a flour substitution. I haven’t tried coconut flour so I can’t speak to that specifically but my sister tested this with GF all-purpose flour and it worked great.
I used blanched almond flour and it worked just fine.
Hi Natasha. I’m looking forward to trying this recipe. If I don’t have time to make my own bone broth do you have a suggestion on which brand to use? Many Thanks.
Hi Elizabeth, we try to make our own or look for an organic brand that doesn’t have any add ons.
Hi, I was wondering if this recipe could be made with chicken thighs instead of chicken breasts? Thank you very much.
Hi Natalie, Yes, that would work. Several people reported great results with chicken thighs.
I made this a couple weeks ago and my wife has already requested it again!! So, I am going to make this again tonight. Thank you for sharing your recipes. We have enjoyed everything we have tried!!
That’s so great Kelli! Thank you for that awesome review!
Super easy and delicious! Many thanks for this recipe! Love your videos!
I’m so glad you enjoyed that Dayle! Thank you for that great review!
Can I make this the night before and then cook it? Where would be a good break point, or just so it all and then bake it the next day?
Hi Susan, yes that would work well to make it ahead, refrigerate and then reheat. This casserole reheats really well.
I detest cooking! However a friend introduced me to Natasha’s Kitchen and I tried to make the Creamy Chicken Mushroom Casserole. I live in a remote village only accessible by plane, so I knew I would have to make substitutions. With a little extra butter and some milk I created homemade half and half. Used canned mushrooms and just because- I threw in some butternut squash. I was worried, but it did turn out. It tasted better after cooling because I guess that helped the flavors come together. (Next time no squash though) And yes, I now feel like a real cook!
Wow that is awesome! I am so happy to hear that your substitutes worked great, thanks for sharing that with us!
This was so good my wife decided we should have it 2 nights in a row. Thanks go much for sharing. 5 Star
Yum! I agree, it is that good! Sound like you also found a new favorite!
Hi Natasha I’ll be cooking this tonight and I was wondering if I can make today and warm it up tomorrow in the instant pot ?
Hi Esme, yes that would work well to make it ahead, refrigerate and then reheat. This casserole reheats really well.
Hi Natasha, love this recipe. I was wondering if it could be transferred to an Insta Pot? If so would you cook it on pressure or slow cook setting & for how long. I’ve just acquired an insta pot and as i’m looking for recipes for it, I wondered if some of my favourites might be done in it! x
Hi Pauline, I checked the comments and it doesn’t look like anyone has tried that. If you experiment, let me know how you liked the recipe.
I would recommend (roughly) halving the liquid and slow cooking. I have not had success with pressure cooked creamy dishes to date!! Don’t cook too long either – I think chicken is maybe 4 hrs? People please feel free to correct me!
Hi could I bake this day before then reheat it making it for a party many thanks Gillian
Hi Gillian, yes that would work well to make it ahead, refrigerate and then reheat. This casserole reheats really well.
Overall a good recipe, but it was definitely missing spices and tasted bland
I’m glad you enjoyed that Corina. Thank you for that feedback.
Thyme, slightly addition of sugar, wine to deglaze and chicken broth and perhaps a soft cheese or or milk instead of half and half (and cream), might taste better.
I like to build flavor, so I might sauté a small amount of onions and garlic before making the roux. You can probably add tarragon & Dijon mustard or even Gulden’s mustard to finish the sauce.
I am wondering if you have tried this in an instant pot?
Hi Nicole, I have not, I also checked the comments and it doesn’t look like anyone has tried that. If you experiment, let me know how you liked the recipe.
I made this tonight and served it over baked potatoes. It was fabulous.
That’s just awesome Marge! Thank you for sharing that feedback with me!
Thank you for sharing your family recipe. I made it tonight and it is a delicious comforting winter dish.
You’re welcome, Krala. I’m so glad you enjoyed this recipe!
I can use chicken tenderloins too right?
Yes, tenderloins would work here.
I made this last night for tonight and it was SO good! I served it with fettucini and brocolli.
For the sauce (no half and half in Australia) I used light milk and Philadelphia light cream for cooking. Thanks for this! ❤
So great to hear that you loved the result. Thanks for your excellent review and feedback!
Was just going to ask what is half and half
Hi Leonie, Half and half is a milk product that is sold right next to the heavy cream in all grocery stores. You can substitute with using 1/2 milk and 1/2 whipping cream to make your own.
Planning to do this tonight… do you think it will be good if I also add broccoli florets with the sauce?
I haven’t tried that yet I imagine it should be good too. Please let us know how you liked that version!
I am making this tonight for dinner. It looks fabulous. I just wanted to thank you and your family for lifting my spirits during these trying times. Your smile and positive attitude makes the world of difference as we come to terms with dealing with this. Keeping my family fed on your wonderful recipes.
I hope you love this recipe, Sharon! Stay strong and healthy!
Can I use chicken thighs bone in and skin on?
That should work great Murielle!