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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. It is a treasure of a recipe.

We love easy chicken casserole recipes like Chicken Tetrazzini and One-Pot Chicken and Rice. This Chicken and Mushroom Casserole does not disappoint!

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

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Chicken Casserole Recipe:

Galina (my sister’s mama-in-law) is an amazing cook and this is her chicken and mushroom casserole and 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 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.

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? 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

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 the Best Chicken 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 and transfer to a 13×9 casserole baking dish.

Cooks 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.

How to Make Chicken Casserole step by step with dredging and sautéing chicken

2. 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.

Sautéing mushrooms, onions and garlic for chicken 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.

how to make cream sauce for chicken casserole

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 garnished with parsley and served in casserole dish

What To Serve with this Chicken Bake:

This chicken bakes in gravy so it is perfect served over creamy mashed potatoes or over egg noodles, the same way we serve Beef Stroganoff. We love pairing it with Baked Asparagus or a Cucumber Tomato Salad on the side.

Can Chicken Casserole Be Frozen?

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.”

Chicken and Mushroom Casserole chicken bake

Our Best-Loved 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:

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)

4.88 from 255 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:

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 bakes better in a casserole. 

Nutrition Facts
Chicken Casserole with Mushrooms (Chicken Gloria)
Amount Per Serving
Calories 340 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 5g31%
Cholesterol 90mg30%
Sodium 155mg7%
Potassium 658mg19%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 1g1%
Protein 28g56%
Vitamin A 225IU5%
Vitamin C 4.2mg5%
Calcium 41mg4%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

 

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

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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

Read comments/reviewsAdd comment/review

  • Susan Magy
    July 30, 2020

    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?

    Reply

    • Natasha's Kitchen
      July 30, 2020

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

      Reply

  • Signe Balluff
    July 29, 2020

    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!

    Reply

    • Natasha's Kitchen
      July 30, 2020

      Wow that is awesome! I am so happy to hear that your substitutes worked great, thanks for sharing that with us!

      Reply

  • Dave in Grayton
    July 29, 2020

    This was so good my wife decided we should have it 2 nights in a row. Thanks go much for sharing. 5 Star

    Reply

    • Natashas Kitchen
      July 29, 2020

      Yum! I agree, it is that good! Sound like you also found a new favorite!

      Reply

  • Esme
    July 10, 2020

    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 ?

    Reply

    • Natashas Kitchen
      July 10, 2020

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

      Reply

  • Pauline Gaulton
    June 26, 2020

    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

    Reply

    • Natashas Kitchen
      June 26, 2020

      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.

      Reply

      • Mel
        June 27, 2020

        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!

        Reply

  • Gillian
    June 24, 2020

    Hi could I bake this day before then reheat it making it for a party many thanks Gillian

    Reply

    • Natashas Kitchen
      June 24, 2020

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

      Reply

  • Corina
    June 15, 2020

    Overall a good recipe, but it was definitely missing spices and tasted bland

    Reply

    • Natashas Kitchen
      June 16, 2020

      I’m glad you enjoyed that Corina. Thank you for that feedback.

      Reply

  • Nicole
    June 13, 2020

    I am wondering if you have tried this in an instant pot?

    Reply

    • Natashas Kitchen
      June 13, 2020

      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.

      Reply

  • Marge
    June 3, 2020

    I made this tonight and served it over baked potatoes. It was fabulous.

    Reply

    • Natashas Kitchen
      June 3, 2020

      That’s just awesome Marge! Thank you for sharing that feedback with me!

      Reply

  • Karla
    June 3, 2020

    Thank you for sharing your family recipe. I made it tonight and it is a delicious comforting winter dish.

    Reply

    • Natasha's Kitchen
      June 3, 2020

      You’re welcome, Krala. I’m so glad you enjoyed this recipe!

      Reply

    • Galina Nechiporuk
      July 25, 2020

      I can use chicken tenderloins too right?

      Reply

  • Tennele
    June 2, 2020

    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! ❤

    Reply

    • Natasha's Kitchen
      June 2, 2020

      So great to hear that you loved the result. Thanks for your excellent review and feedback!

      Reply

  • Mia
    May 31, 2020

    Planning to do this tonight… do you think it will be good if I also add broccoli florets with the sauce?

    Reply

    • Natasha's Kitchen
      May 31, 2020

      I haven’t tried that yet I imagine it should be good too. Please let us know how you liked that version!

      Reply

  • Sharon Turner
    May 29, 2020

    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.

    Reply

    • Natashas Kitchen
      May 29, 2020

      I hope you love this recipe, Sharon! Stay strong and healthy!

      Reply

  • murielle
    May 1, 2020

    Can I use chicken thighs bone in and skin on?

    Reply

    • Natashas Kitchen
      May 1, 2020

      That should work great Murielle!

      Reply

  • Alexa Petrova
    April 22, 2020

    Hi! Do you think I could sub the half&half for coconut milk, or what would you recommend for dairy free version? Thanks in advance!

    (P.S. This is my favourite, thanks for all you do!)

    Reply

    • Natashas Kitchen
      April 22, 2020

      Hi Alexa, 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

  • tj
    April 21, 2020

    Hello, I see you have a jar of Better Than Boullion in your photo of ingredients. Do you use that in this recipe and if so, how much? I made a chicken & rice recipe recently and used the BTB in place of the canned chicken broth and it turned out incredibly salty. Just curious before I try this recipe.
    Thank you!

    Reply

    • Natashas Kitchen
      April 21, 2020

      Hi Tj, yes we have that in our notes, that’s what we use to make the 1 1/2 cups broth.

      Reply

  • Anda
    April 20, 2020

    Natasha I love each and every recipe you have provided! They are so easy to follow and I am a seasoned cook. Thsnk you for sharing them and your beautiful face is so welcoming. Love you sweetie pie!!❤

    Reply

    • Natasha's Kitchen
      April 20, 2020

      You are so welcome, Anda. Thank you for trying out my recipes and I’m glad that you are enjoying them!

      Reply

      • Robin
        May 4, 2020

        Making this tonight. It seems like something I can put together now, set aside, and throw in the oven when I’m ready. Has anyone done this?

        Reply

        • Natashas Kitchen
          May 4, 2020

          Hi Robin, you can 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

  • Luba
    April 18, 2020

    The best of the best mushroom chicken!

    Reply

    • Natashas Kitchen
      April 18, 2020

      I’m so glad you enjoyed it!

      Reply

  • Tammy
    April 12, 2020

    Seriously so good!! I used chicken drumsticks because that’s the only meat left at the store and it was delish! I’m wondering if I could’ve left out the dredging of the chicken just because I had a verrry clingy 13 month old and it was a juggling act one handed. I will definitely make again!!

    Reply

    • Natasha's Kitchen
      April 12, 2020

      So great to know that you enjoyed this recipe, Tammy! Thanks for giving a great feedback.

      Reply

  • Karen M.
    April 11, 2020

    Hello! I look forward to trying this but a question – doesn’t the half and half curdle? I find it does in other recipes and that full fat heavy cream is preferred. Of course, to save calories and fat I would like to use the half and half. Thanks.

    Reply

    • Natasha
      April 11, 2020

      Hi Karen, it depends on the recipe. This one hasn’t given me any issues with curdling because there is flour in the recipe which thickens the sauce.

      Reply

      • Karen M.
        April 12, 2020

        Thank you!

        Reply

  • Lynne Wilson
    April 10, 2020

    I made this tonight. Another keeper Miss Natasha! Love all the leftovers!

    Reply

    • Natasha's Kitchen
      April 10, 2020

      Glad that you enjoyed this recipe, Lynne. I hope that you love every recipe that you try!

      Reply

  • Nancy
    April 8, 2020

    Made this tonight and it was delicious! Recipe is super easy follow.

    Reply

    • Natashas Kitchen
      April 8, 2020

      I”m so glad you enjoyed that Nancy! Thank you for sharing that awesome feedback with me!

      Reply

  • Stacey
    April 5, 2020

    What can i use in place of lemon juice? I do not have any white wine or lime juice in the house. I have orange juice and vinegar. Will either of these work?

    Reply

    • Natasha's Kitchen
      April 5, 2020

      Hello Stacey, the chicken broth should work too but I highly recommend not to replace lemon as it adds so much flavor to this recipe. Please let us know how it goes!

      Reply

  • Nataliya P.
    April 2, 2020

    Just made this, delicious! The chicken got so tender!

    Reply

    • Natasha's Kitchen
      April 2, 2020

      Love it! Thanks for sharing that with us and providing a great review.

      Reply

  • Mary Beth
    March 23, 2020

    I made this creamy chicken casserole for my family last evening. While it was good and they enjoyed it they commented that is was somewhat bland. What would you recommend I use to give it a little punch of flavor?

    Reply

    • Natashas Kitchen
      March 23, 2020

      Hi Mary Beth, 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

  • John
    March 11, 2020

    Easy and yummy, I would increase the lemon slightly. I forgot to salt and pepper the chicken before dredging, and ended up needing to add more later… I served it over hashbrowns because I had some already made up – that was delicious with the crunch they added…

    Reply

    • Natashas Kitchen
      March 11, 2020

      Thank you for sharing that with us! I’m so glad you enjoyed this recipe!

      Reply

  • Karen perkins
    March 1, 2020

    I love your recipes I was wondering Can recipe being cook in a crockpot

    Reply

    • Natasha
      March 2, 2020

      Hi Karen, I haven’t experimented making this in a crockpot so I won’t be able to advise.

      Reply

  • Penelope Gilman
    February 26, 2020

    Can I make this recipe ahead and bake later???

    Reply

    • Natashas Kitchen
      February 26, 2020

      Hi Penelope, 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

      • Tara N
        April 21, 2020

        Hi, I only have 2 big chicken breasts, should I just cut the recipe in half? Love all your recipes!

        Reply

        • Natashas Kitchen
          April 21, 2020

          Hi Tara, I recommend using our recipe slider to alter the number of servings based on how much chicken you have.

          Reply

  • Bev
    February 16, 2020

    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.

    Reply

    • Natasha's Kitchen
      February 16, 2020

      That’s awesome Bev. Thank you so much for sharing this with us. It’s so helpful especially for those who would like to use pork chops instead of chicken.

      Reply

    • Jen
      February 25, 2020

      I came here to ask about using pork chops instead
      Thanks!

      Reply

      • Natasha
        February 25, 2020

        Hi Jen, I haven’t tested that but I think it would be a tasty experiment.

        Reply

  • Howard Miller
    January 31, 2020

    I have made this and several other of your recipes. Love everything and so easy to follow instructions. Thank you so much for your heart and sharing your love of cooking.
    Pastor Howard Miller

    Reply

    • Natashas Kitchen
      January 31, 2020

      You’re welcome, Howard. Thank you for that wonderful feedback.

      Reply

  • Helen Limvorratre
    January 27, 2020

    I’m making this recipe this evening. I rated it 5 stars cause I know it will be delicious Your recipes are easy and taste so good. The ones I have made are so good. I don’t really like to cook, but your recipes are so easy that I enjoy it.

    Reply

    • Natashas Kitchen
      January 27, 2020

      Aww that’s the best! Thank you so much for sharing that with me, Helen!

      Reply

  • Debra Johnson
    January 24, 2020

    I was wondering if you could substitute chicken thighs instead of breasts? I’m not a white meat fan and love the thighs. Cooking time?

    Reply

    • Natashas Kitchen
      January 24, 2020

      Hi Debra, Yes, that would work. Several people reported great results with chicken thighs

      Reply

  • Kate
    January 20, 2020

    Made this today! Tastes and looks so fancy. Yum!

    Reply

    • Natashas Kitchen
      January 20, 2020

      I’m so glad you enjoyed that! Thank you for sharing that with me.

      Reply

  • Lindai Ann Siniarski
    January 13, 2020

    This is soooooooo good … it taste great . I used cut up baked cauliflower instead of mashed potatoes…loved it .Thank u Natasha for another great recipe..

    Reply

    • Natashas Kitchen
      January 13, 2020

      That’s so great! I’m so glad you enjoyed that.

      Reply

    • Tom Laughery
      February 23, 2020

      This is a great recipe! I have made it about six times now and it works great for leftovers! I use boneless, skinless chicken thighs, then usually raid the fridge for other possible additions. Today, I had a red bell pepper and some fresh thyme available, so I added them.

      Reply

      • Natashas Kitchen
        February 24, 2020

        That’s so great! Thank you for sharing that with me Tom.

        Reply

  • Sue P.
    January 13, 2020

    This has become the new family favorite dinner in our house!

    Reply

    • Natashas Kitchen
      January 13, 2020

      That’s so great!! I’m so glad you found a new family favorite.

      Reply

  • Nicole
    January 12, 2020

    Hello,
    Could I make this ahead of time? Brown the chicken and put the rest of the dish together and keep in the fridge overnight? Then toss it in the oven the next day to cook the chicken and warm it up ?

    Reply

    • Natasha
      January 13, 2020

      Hi Nicole, You can 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

  • Patty Gonzalez
    January 2, 2020

    I made this tonight delicious thank you so much for sharing all your recipes

    Reply

    • Natashas Kitchen
      January 2, 2020

      You’re welcome, Patty! I’m so glad you’re liking our recipes!

      Reply

  • Adam
    December 30, 2019

    It’s ridiculous how good this is! Takes some work but definitely super tasty! I tried it with chopped strips of chicken thighs and it turned out really good! And you can make big portions so good for potlucks or having it over multiple meals!

    Reply

    • Natashas Kitchen
      December 30, 2019

      Hi Adam, that’s so great! It sounds like you have a new favorite!

      Reply

  • da
    December 17, 2019

    If my oven is not working, but hob is, how do you suggest I cook all the ingredients together for the last 40mins – on the hob or how can I convert this to an Instantpot meal? Thank you!

    Reply

    • Natashas Kitchen
      December 17, 2019

      Hi Denise, I checked the comments and it doesn’t look like anyone has tried that on the stove top. If you experiment, let me know how you liked the recipe.

      Reply

  • Heidi Mullins
    December 16, 2019

    I sooooo love your posts and recipes. I just got an insta pot and would love to see if you have more insta pot recipes. You are so fun to watch. Thank you for everything.

    Heidi Mullins

    Reply

    • Natashas Kitchen
      December 16, 2019

      Thank you so much for sharing that with me, Heidi!! We love our Instant Pot recipes and look forward to creating more in the future.

      Reply

  • Nina
    December 13, 2019

    I have made this recipe a few times and it is amazing! I am planning to make it again for a family get together, and was wondering if I could use your separate mushroom and carrot gravy instead of the gravy in this recipe? I’m not sure if it would be too thick to substitute. Also I’m assuming this is fine to make the day before and refrigerate before baking?

    Reply

    • Natashas Kitchen
      December 13, 2019

      Hi Nina, that is tough to say since I have not tested that to advise. If you experiment, let me know how you liked the recipe.

      Reply

  • Mariam
    December 12, 2019

    Simple and great recipe!

    Reply

    • Natashas Kitchen
      December 12, 2019

      I’m so glad you enjoyed that, Mariam!

      Reply

  • Paula
    December 11, 2019

    Hi I want to cook this recipe. Is there anyway I can cook with chicken tenderloin instead? Would the cooking time or anything else need to be adjusted? Thanks in advance I love your recipes.

    Reply

    • Natashas Kitchen
      December 11, 2019

      Hi Paula, 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

  • Sue Miller
    December 7, 2019

    Made this last night, it was wonderful! I added some Italian bread crumbs to the flour and dipped the chicken in egg first. I will definitely make this again! Also have made your lemon blueberry cake several times – wow! I’m a fan. Sue from Boise

    Reply

    • Natashas Kitchen
      December 7, 2019

      That’s just awesome, Sue!! I’m so glad to hear it! Thank you for that great feedback.

      Reply

  • Dianne
    December 2, 2019

    Looks delish….is there enough sauce that a bow tie noodle could go along side of this…just enough to add for moisture

    Reply

    • Natashas Kitchen
      December 2, 2019

      Great question, Dianne! I recommend reading through some of the comments, several of our readers reported great results serving this with or alongside noodles. If you experiment, let me know how you liked the recipe

      Reply

  • Melanie
    November 29, 2019

    Would carrots work instead of mushrooms? And would this work making a big batch in a roasting oven?

    Reply

    • Natashas Kitchen
      November 29, 2019

      Hi Melanie, I haven’t tested that and I imagine they will need a little more cook time. If you experiment please let me know how you like that!

      Reply

  • Debbie Goodrich
    November 26, 2019

    I am planning to make this soon for a family dinner. I was just wondering if you think it would be okay to add capers to the dish.

    Reply

    • Natasha
      November 26, 2019

      Hi Debbie, hmmm… I haven’t tried capers here so I can’t say for sure. I searched the comments and one of my readers said they added 2 Tbsp capers at the end. They didn’t really say how they liked it though, it was more of a general comment.

      Reply

  • Carol H
    November 25, 2019

    This looks excellent as is but I’m tempted to put in about 1/4 to 1/2 cup of Marsala wine in the sauce (before adding broth and half n half). Not sure whether to eliminate the lemon if I do that. What do you think, Natasha?

    Reply

    • Natashas Kitchen
      November 25, 2019

      Hi Carol, I haven’t tested that to advise but I bet it could work. If you experiment, please let me know how you like the recipe.

      Reply

  • Sharon
    November 11, 2019

    Followed the recipe exactly as written and it is DIVINE!! This one might be our favorite so far. Just love your recipes. Have made many!!
    Thank you!

    Reply

    • Natashas Kitchen
      November 12, 2019

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

      Reply

  • Anna
    November 11, 2019

    Absolutely delicious!!! I’m making a double batch this time. Would you recommend baking for longer if baking 2 casseroles at one time?
    Thanks so much!!

    Reply

    • Natashas Kitchen
      November 11, 2019

      Hi Anna, I haven’t tried that so I can’t advise. Here is what one of our readers wrote, I hope it helps “Made this the other night, actually, a double recipe because it looked soooo good…. I wasn’t disappointed. Because we wanted it served over pasta, (No Yolks Egg Noodles worked beautifully), I made it a little saucier by doubling, (or would it be quadrupling by now), the liquids. Also, to lighten it up, I substituted the half and half with milk and plain Greek yogurt. Came out so rich you’d never miss it! My husband has eaten it 4 times in two days! Great recipe.”

      Reply

  • Charles Amonett
    November 7, 2019

    Why must I have chrome? I hate chrome. There are a lot of people out there that use other browsers ie. internet explorer, Great recipe site. I love cooking and get recipes from a lot of other recipe sites and would like to use this site on internet explorer

    Reply

    • Natasha
      November 7, 2019

      Hi Charles, our site should work on Explorer. Are you having trouble with that browser? If so, please let me know what is happening specifically so I can address it. Thank you!

      Reply

    • Jen
      February 15, 2020

      Can you substitute the onions with leeks?

      Reply

      • Natashas Kitchen
        February 15, 2020

        Hi Jen, I have not tested that with leeks but here is what one of our readers, Susan, wrote: ” Hi Natasha! This was a huge hit with the husband tonight! My first time making it, and this will be a staple for us! I added leeks in with the mushrooms ( I saw your comment about the artichokes, and leeks came to mind, but I will try artichokes too). I will say that might sauce wasn’t nice and brown like yours, more white….I thought I cooked my roux pretty well. But it was delicious!! Served it over egg noodles!” I hope that helps.

        Reply

  • Donna
    October 26, 2019

    Delicious!

    Reply

  • Lindsey
    October 17, 2019

    The chicken Gloria is absolutely delicious! My mom made it twice in a week! We did rice and gravy as a side one time and the 2nd time homemade mashed potatoes- both delicious! Definitely on regular dinner rotation in our house! I knew this one was a winner with all the wonderful reviews!

    Reply

    • Natashas Kitchen
      October 17, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Lindsey!

      Reply

  • Katelyn
    October 7, 2019

    This casserole was easy to prepare and was really good! My husband approved:)
    I left the chicken breasts whole and sliced them in half lengthwise (I perfer to have 1 whole piece of meat per person when serving). Also substituted frozen green beans for mushrooms. Otherwise followed the recipe.
    Thanks Natasha for the great recipes! When I’m out of ideas and have no clue what to cook for supper, I come here to find ideas:)

    Reply

    • Natashas Kitchen
      October 7, 2019

      Thank you for sharing those awesome suggestions with us, Katelyn!

      Reply

  • Charlie Wilson
    October 5, 2019

    I stepped out and made the creamy chicken casserole tonight and it was delicious. My wife is still raving about it since she has major knee issues I have taken on cooking duties. Oh yeah I have always hated mushrooms but that changed tonight. Great recipe

    Reply

    • Natashas Kitchen
      October 6, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Charlie!

      Reply

      • Charles Wilson
        October 11, 2019

        A follow up on this great meal. The next night I used the left overs and mixed with wild rice. Even more delicious

        Reply

        • Natashas Kitchen
          October 12, 2019

          Thank you for sharing that, Charles!

          Reply

  • Delvie
    October 3, 2019

    Vous faite de tres bonne recette j en aie esseayer plusieurs nous les avons tous aimer

    Reply

    • Natashas Kitchen
      October 4, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Delvie!

      Reply

  • Chaslyn
    September 19, 2019

    My husband loves this dish thanks Natasha!!!

    Reply

    • Natashas Kitchen
      September 19, 2019

      I’m so glad you enjoyed it!

      Reply

  • Anna
    September 12, 2019

    So delicious. Not that it surprises me-all your recipes always turn out great. I don’t even look in other places anymore for dinner inspiration. Definitely will be making it again and again!
    Blessings

    Reply

    • Natashas Kitchen
      September 12, 2019

      Thank you for that wonderful compliment! You’re so nice, Anna!

      Reply

  • Melissa
    September 8, 2019

    I’m a terrible cook (although I keep trying and trying) and this recipe turned out amazing. So simple and so delicious. My fiancé, knowing my low success rate, was delighted at how yummy it was. Oh and I added a couple sprigs of rosemary and it was nice added flavor. Great recipe!

    Reply

    • Natashas Kitchen
      September 9, 2019

      I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

  • Charlene
    September 7, 2019

    Wow wow wow! This was incredible!
    My 6 year old son said to me :”this is really delicious!” He has NEVER said that about any meal I’ve ever cooked him before! High praise indeed!

    I added a layor of carrots and also a half a courgette too. It was amazing! Thank you for sharing!

    Reply

    • Natashas Kitchen
      September 7, 2019

      That is the best when kids love what we moms make. That’s so great, Charlene!

      Reply

  • Kathy
    August 29, 2019

    Made this dish last night and it was perfect! The chicken was so tender and the sauce was wonderful – not too heavy but still very creamy and flavorful. I served it over califlower rice. This is my 4th recipe from Natasha and they have all been incredible and as good as decribed plus easy to make.

    Reply

    • Natashas Kitchen
      August 29, 2019

      Thats so awesome Kathy! Thank you for sharing that awesome review and feedback with me!

      Reply

  • Amanda
    August 28, 2019

    Hi, I plan on making this gorgeous looking dish over the weekend. I have a question re the casserole dish, I have the same LC one you have used, can I use the lid it came with rather than using foil to bake it? Thanks!

    Reply

  • Suzanne
    August 26, 2019

    I love to cook and have been feeling so uninsipred lately. This was so worth the effort. My husband dug in and said it was f*****n yum! it really was and i will definitely make it again…and again

    Reply

    • Natashas Kitchen
      August 27, 2019

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

      Reply

  • lana
    August 20, 2019

    This looks so delicious. I never made this but hope to really soon. I was wondering if you have any recipes of podlivu or zajarku? Like so it can go along with anything.

    Reply

    • Natashas Kitchen
      August 20, 2019

      Hi Lana, we have a few great recipes for gravy here. We have a few more recipes you may enjoy following this link here.

      Reply

    • Lynn
      August 21, 2019

      Could left over chicken work for this recipe? I thought perhaps adding the chicken for the last 15 minutes of cook time.

      Reply

      • Natashas Kitchen
        August 21, 2019

        Hi Lynn, I imagine that will work. 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.

        Reply

    • Mary Jean Rapoll
      September 6, 2019

      Can you freeze the dish before you bake it? I saw it mentioned you can freeze, but I assume it been baked and frozen as a leftover. I am thinking it would be great to prepare it and freeze it for future use. Please advise. Thanks! Ki

      Reply

      • Natashas Kitchen
        September 6, 2019

        Hi Mary, I haven’t tried freezing before so I cannot advise on that 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

        • Mary Jean
          September 6, 2019

          Thanks so much. I think I will bake it first just to be safe. This recipe is glorious! My husband practically licked the plate. Definitely a worthy addition to my repertoire. Will try it for company also, and I’m sure it will be a big hit!

          Reply

          • Natashas Kitchen
            September 6, 2019

            That’s so awesome, Mary!! Thank you for sharing that with me!

      • Shazia
        October 7, 2019

        Hi Natasha, What kind of rice I can serve with this or any other suggestion. Thanks.

        Reply

        • Natashas Kitchen
          October 7, 2019

          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

  • Barbara
    August 14, 2019

    Absolutely loved this dish and so did my husband who is a bit fussy. Will definitely make again and am freezing the other part of tonight’s dinner. Am trying another one of your recipes ASAP, the paprika shrimp I think.

    Reply

    • Natashas Kitchen
      August 14, 2019

      That sounds amazing! I love that this recipe makes enough for left overs.

      Reply

  • Bev
    August 13, 2019

    I have made this. It is sooo good!!! As for freezing leftovers – it freezes well in Ziplock bag, reheat in microwave on rice or mashed potatoes. Still tastes delicious!

    Reply

    • Natashas Kitchen
      August 13, 2019

      Thank you so much for sharing that with me.

      Reply

  • Chelsie
    July 23, 2019

    Have you tried to turn this into an instant pot recipe!? I love this dish but don’t have the time to make it much anymore and would love it in the instant pot! ❤️

    Reply

    • Natashas Kitchen
      July 23, 2019

      Hi Chelsie, 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.

      Reply

  • Eleanor Bingley
    July 14, 2019

    could you add some red and green peppers

    Reply

    • Natashas Kitchen
      July 15, 2019

      Hi Eleanor. I haven’t tested that but if you experiment I would love to know how you like that!

      Reply

  • Craig
    July 6, 2019

    Needed to desperately add a nice creamy chicken dish to my limited recipe repertoire….just happened to stumble on this one searching the net. WOW…turned out perfect first time ( and I’m a dad 🙂 , The flavour and tenderness of the chicken is perfect. The kids and wife were very impressed. You have an instant fan here, can’t wait to try your other recipes. Thanks from Sydney Australia.

    Reply

    • Natashas Kitchen
      July 6, 2019

      That is the best when kids love what we parents make. That’s so great!

      Reply

  • Coralie
    July 4, 2019

    Does this recipe freeze well.?

    Reply

    • Natasha
      July 4, 2019

      Hi Coralie, This should help: one of my readers, Terri, shared that it does work to freeze leftovers: “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

  • Barb Wellens
    June 28, 2019

    This looks so delicious! Could I use coconut flour to cut down on the carbs?

    Reply

    • Natasha
      June 28, 2019

      Hi Barb, 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.

      Reply

  • Vicky
    June 20, 2019

    This dish, with mashed potatoes and home pickled tomatoes, were absolutely incredible!! Brought so many childhood memories 🙂 Thank you for an awesome recipe!!

    Reply

    • Natashas Kitchen
      June 21, 2019

      Aww that’s the best! I love when food brings back sweet childhood memories!

      Reply

  • April
    June 14, 2019

    I was wondering (if I was serving someone who is gluten intolerant) would you recommend corn starch or arrowroot starch instead of flour?

    Reply

    • Natashas Kitchen
      June 14, 2019

      Hi April, 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

  • Stephen C Pudlock
    June 4, 2019

    Hi Natasha… i’m in the process of making this recipe for dinner tonight and just now saw the Dutch oven note…. we just got a 6.5 quart Le Creuset “French” oven and was planning on using it. I was curious what does not come out right? I was going to do all the sautéing in it and make the sauce in another pan before loading it into the oven for the 45 minute bake time. I’ll let you know how it come out. BTW we christened our French oven with your lamb stew recipe about 3 weeks ago…. it was great.

    Please advise when you can

    Thanks

    Reply

    • Natashas Kitchen
      June 5, 2019

      Hi Stephen, we haven’t had any issues with that so I cannot advise on specifics. I hope you love this recipe.

      Reply

      • Stephen Pudlock
        June 5, 2019

        The Creamy Chicken Casserole was great. I strayed a little by deglazing the pot with 4 oz of Chardonnay we had and because I was trying to control the salt content added some tarragon at the end before it went in the oven. The Le Creuset French/dutch oven worked great. Could share a photo of the finished product in the pot if it matters.

        Thanks

        Best regards

        Stephen

        Reply

        • Natashas Kitchen
          June 5, 2019

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

          Reply

  • Lillya
    May 21, 2019

    I use portabellas instead of white mushrooms. I also love putting it in the crock pot after everything is combined (according to the recipe) on the stove top.

    Reply

    • Natashas Kitchen
      May 21, 2019

      That sounds amazing! Thank you for sharing that Liliya!

      Reply

  • Steve
    April 21, 2019

    Made this today for Easter dinner. followed the directions exactly as described, and it came out fabulous.
    Everyone raved about the flavors and tenderness of the chicken. I kept the salt to a minimum, and it was still super delicious. Thank you for posting this recipe.

    Reply

    • Natashas Kitchen
      April 21, 2019

      I’m so happy to hear that! Thank you for sharing your great review Steve!

      Reply

  • wendy Kooi
    April 14, 2019

    Made as directed. Hubby came home and asked what was I cooking smelled so good. Told me the Neighbors were lined up, he could smell it from the driveway. Of course that was a joke. Sure glad I came across your blog!!Thank you

    Reply

    • Natashas Kitchen
      April 14, 2019

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

      Reply

    • Bob
      October 12, 2019

      is there any dairy-free substitutions that would work instead of half and half

      Reply

      • Natashas Kitchen
        October 12, 2019

        Hi Bob, , 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

  • John
    April 11, 2019

    How about doubling the sauce and adding small dumplings.Do you think this would work?

    Reply

    • Natashas Kitchen
      April 11, 2019

      Hi John, I haven’t tested that but I think that could work! If you experiment please let me know how you like that!

      Reply

  • Sandra
    March 20, 2019

    Could you use Greek yogurt instead of cream etc???

    Reply

    • Natashas Kitchen
      March 20, 2019

      HI Sandra, I haven’t tried that so I can’t advise. Here is what one of our readers wrote, I hope it helps “Made this the other night, actually, a double recipe because it looked soooo good…. I wasn’t disappointed. Because we wanted it served over pasta, (No Yolks Egg Noodles worked beautifully), I made it a little saucier by doubling, (or would it be quadrupling by now), the liquids. Also, to lighten it up, I substituted the half and half with milk and plain Greek yogurt. Came out so rich you’d never miss it! My husband has eaten it 4 times in two days! Great recipe.”

      Reply

  • Monica Vasquez
    March 19, 2019

    Hi Natasha,

    Can other veggies be added? If so what would you suggest?

    MV

    Reply

    • Natashas Kitchen
      March 20, 2019

      Hi Monica! That is a great question! Several of our readers have commented they added veggies and loved it. Here is what one of our readers wrote “I added some sauteed kale and spinach to get some more veggies. It turned out great. I also served it over pasta for my husband to fill him up more” I hope that helps.

      Reply

  • Ann
    March 19, 2019

    Hi Natasha,

    I absolutely love each and every recipe you post! I’m hosting a dinner party and just know this recipe will be a hit, however most of my guest are allergic to mushrooms. What would you suggest I can replace the mushrooms with without taking away from how yummy it is?

    Reply

    • Natashas Kitchen
      March 19, 2019

      Hi Ann! You are so nice! Thank you for sharing that with me. We have only tried this with mushrooms but you could add frozen peas or artichoke hearts. A vegetable that would not get mushy would probably work well.

      Reply

      • Ann
        March 19, 2019

        Peas sounds good, my husband even suggested to add egg noodles to make it a one pot meal.
        Thank you!

        Reply

  • Carol
    March 6, 2019

    Can this be made ahead of time and baked later?

    Reply

    • Natashas Kitchen
      March 6, 2019

      Hi Carol, 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

  • Veronika
    February 25, 2019

    Instead of half-and-half can I put almond milk?

    Reply

    • Natashas Kitchen
      February 25, 2019

      Hi Veronika, 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

  • Aimee
    February 24, 2019

    This recipe is awesome! Very easy to prepare. Absolutely delicious. Served it over mashed potatoes. Thanks for sharing! Yumm!!

    Reply

    • Natashas Kitchen
      February 25, 2019

      You’re so welcome, Aimee! I’m happy you enjoyed that!

      Reply

  • Mirela
    February 19, 2019

    This was perfect! Simple to make yet super tasty! I love that I didn’t have to smother my chicken and mushrooms on the stovetop, they came out perfect from the oven. It looked presentable too! Chicken was soooo soft and juicy! I used iron skillet to bake and added a few minutes since I started mashed potatoes a bit too late.

    Reply

    • Natashas Kitchen
      February 19, 2019

      Hi Mirela, I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

  • Sue Undgreen
    February 13, 2019

    I am lactose intolerant. Could I substitute lactose free milk enriched with ghee for the half and half?

    Reply

    • Natashas Kitchen
      February 13, 2019

      Hi Sue, I haven’t tried substituting that but here is what one of our readers wrote: “Oh my! This was my first ever creamy dish i liked after having to go glutenfree and lactose free. So i adjusted it by using gf plain flour. For the sauce i used Nuttelex, gf flour, homemade beefbroth (which gave this dish an amazing flavor), and then insted of the milk: 1/3 of each, cream, coconut milk and rice milk. (I don’t like either of those flavours on it’s own so i tried to mix them which worked a treat! Will be cooked again!” I hope this helps!

      Reply

  • Tanya H.
    February 8, 2019

    Tried this last night using chicken tenders. It was fantastic! You could cut the chicken with a fork. So tender! I would use less garlic next time, but that’s just personal preference.

    Reply

    • Natashas Kitchen
      February 8, 2019

      Thank you so much for the fantastic review! I’m so happy you enjoyed that!

      Reply

  • Lauren Yuen
    February 5, 2019

    I love mushrooms, do you think I could double them and the recipe would still turn out ok?

    Reply

    • Natashas Kitchen
      February 5, 2019

      Hi Lauren! I don’t see why not! You may need to fry them in batches, however. If you experiment, let me know how you liked the recipe

      Reply

      • Lauren Yuen
        February 6, 2019

        Hi, I didn’t see your comment until after! I have a 14 inch pan, but even so it was a bit crowded for all the mushrooms (I did do 2lbs). They browned, but not as golden as I quite wanted so next time I will do batches.

        The extra mushrooms in the dish were delectable! Could even have more 😉 IMO haha.

        Also, I added a teaspoon of cayenne to the white sauce (oh my gosh it was fabulous!) It was so mild in all that sauce that my infant and toddler loved the recipe and didn’t think it was spicy!

        Reply

  • Alexa
    February 4, 2019

    Can this be baked in a deep saute pan instead?

    Reply

    • Natashas Kitchen
      February 4, 2019

      Hi Alexa, if it is large enough and oven safe, I don’t see why not!

      Reply

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