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
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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)
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 lb 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
- Season chicken with salt and pepper and dredge both sides in flour. Heat 3 Tbsp oil in a large skillet over medium/high heat. Once oil is hot, add chicken and saute until golden. Work in batches if needed so you don't crowd your pan. Don't worry about cooking the chicken through; it still needs to go in the oven. Transfer chicken to a 13×9 casserole baking dish.
- Scrape of any debris from the skillet. Add 3 Tbsp oil along with sliced mushrooms and diced onions and saute until soft and golden. Add garlic and saute another 1-2 min. Spread mixture over the chicken.
- In a medium saucepan (or in the same pan you’ve been using), melt 3 Tbsp butter. Whisk in 3 Tbsp flour until lightly golden (1-2 min).
- Add 1 1/2 cups chicken broth, 1 Tbsp lemon juice, 1/4 tsp pepper, and whisk until smooth. Add 1 cup half & half and bring to a simmer. Season generously with salt and pepper to taste.
- Pour sauce over the chicken and mushrooms. Cover with foil and bake at 350˚F for 45 minutes. Serve warm or hot over mashed potatoes, pasta or rice.
Notes
Nutrition Per Serving
Filed Under
I prepared this casserole yesterday.
The taste of this dish exceeded my expectations !!!
All of my family members loved it 🙂
Thank you, Natasha!
That’s awesome! Thanks for stopping by and letting me know 🙂
Came out delicious!! Even my grandma loved it who likes to stick to her Ukrainian dishes and thats it. Easy to follow directions, but i had trouble with the butter. After melting it and adding the four and bouillon, it wasnt liquidy it became sort of crumby. I used the right amount of flour and bouillon. The same thing happened to me when making the mushroom gravy.
Mine usually turns out thick, not crumbly so I’m not sure what happened. This is an easy fix though, just add an extra tbsp of butter and it should be creamier. Hope that helps. I’m glad Grandma liked it 🙂 that’s so sweet. Thanks for sharing.
Hi Natasha!
Thank you for your wonderful meal! I loved it!
Zaika 🙂
Hi Natasha,
So some reason I’m having a hard time with printing the friendly version … of most recipes (except the latest one the you just posted). I wonder why…
Thanks
Vera P.
Google docs has made some changes to their format. I’ll have to spend some time trying to fix every post. Thanks for the heads up. Which browser are you using? (explorer, firefox, chrome?)
I wanted to try this recipe but was wondering if I prepare it ahead of time and bake it the next day will it be fine do u think?
You can prep the ingredients but don’t combine them until the next day but I think the best way would be to make the sauce fresh the day you are serving it and then bake it. The chicken and mushrooms would probably be fine prepared a day ahead and refrigerated.
Hi natasha…..love your blog….thanks for your had work…..my husbands birthday is coming up next week and i am planning to make this…..looking forward trying it out….by the way you can add me as a third person for chebureki….just saying….remember eating them in my childhood.
Made this today:) it was so good! My kids said that I’m the best chef 🙂 thanks to you!!:)
Always love to hear when kids love a recipe. I’m always so happy to make something that my son just gobbles up 🙂
this was very good and moist 🙂 thanks for the recipe
This is very yummy recipe, made it and turned out to be very good.. My husband starting to compliment how I cook and I try to make everything new and he loves it.. Thank you for inspiration
It’s in the oven as we speak! Ended using whole wheat flour, milk instead of half n half and low fat sour cream to lower the calories. Thanks for the recipe, and next I’m going to try the Raspberry Pretzel Jello. Have a great day 🙂
Ps. You’re so pretty!
Yes indeed, the chicken came out super tender and I love the sause with mushrooms. Thanks for this recepe. Yes please post recipe for chebureki if you have one =) Would love to learn how to make them things…
I tried this recipe last night and it was great. Thanks for another great recipe.
Do u have recipe for chebureki?
My mom makes chebureki – I’ll have her call me next time she makes them so I can learn the recipe. You are the second person to ask that this week!
Wow, what a great recipe. I made it yesterday and we absolutely loved it. Thank you so much.
Natasha, first of all – I LOVE your website 🙂 Keep up this great work!
I made this last night and my husband loved it. Chicken was very tender and mushrooms very definitely shining through. It was a little rich for me, so next time I will use a little less butter and milk instead of half & half.
Thanks for great, go-to recipes.
Thank you!! Glad you liked it 🙂
Wow this looks soooo good!!! Can’t wait to make it : )
Thanks for the post…….I LOVE all your recipes!!!!
Thanks Inna – glad to hear from you. I hope you enjoy it as much as we do! 🙂
I made a double batch- leftovers all week and it is a good thing: everyone likes it very much. I did not have whipping cream or half-and-half, so I used milk and some extra sour cream. Thanks for the recipe!
Margo – Whatever works 🙂 I’m glad you liked it so much! Thanks for letting me know.
love your recipes! plez post more.
Yum! I am going to have to try this sometime this week. Thanks for another great recipe!
You are very welcome 🙂 Enjoy it!
how much milk and whipping cream did you use?
1/2 cup milk and 1/2 cup whipping cream or you can just use 1 cup half & half instead