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!
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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
Natasha,
I really want to try this recipe. Right now I am doing a program that closely resembles a Paleo style. Can I use Coconut Flour instead of all-purpose flour?
Hi Danielle, I haven’t had anyone report using a coconut flour. There have been several that shared great results using gluten free flour but no recommendations for coconut flour yet. If you test it out, I’d be curious to know how you liked it! 🙂
I talked to the Dr. that I worked for and he gave me a couple of recommendations to substitute for flour as well as the flour used for thickening. As soon as I get some, I will let you know what I think as well as what I used. Thanks for the response. 🙂
You’re welcome Danielle! Please do let me know!
Can you bake it in aluminum foil pan
Hi Alicia, I think that should still work fine.
Hi Natasha. Would adding the chicken raw to the casserole work too, without the flouring and frying?
I don’t think it would bake properly with the right consistency. I have always sauteed it first with the flour on – the flour thickens the sauce while baking also. Again, I haven’t tried it that way, but I suspect that shortcut would not work.
Hi I was wondering if the recipe is right is it 1Tbsp of lemon juice or 1 tsp, the recipe is written 1Tbsp, but the pictures show 1 tsp.
Hi Jasmine, the recipe is correct – I used a teaspoon measuring spoon and refilled it 3 times to get 1 Tbsp – I can’t remember why I did it that way? But it is what it is 😉
Can you make ahead. If you do not bake – put in frig and bake later for dinner?
Hi Dianne, I think that would work fine but you may need to bake just slightly longer since the casserole will be chilled going into the oven. I hope you love it!
Cooking the chicken 45 min in the oven after browning it cause the chicken to dry out or does it keep its juiciness?
Hi Susan, if made per the instructions, it will be very juicy and moist chicken 🙂
I want to make this recipe for 60 people in 6. Dishes, because of this can I make it in advance and freeze and then just defrost and warm through
Hi Viv, wow that is alot of chicken! 🙂 One of my awesome readers, Terri, shared that it does work. She writes: “It works! I took the pan out of the freezer, left it in the fridge most of the day and reheated it in a 350* oven for about 40 minutes. Frankly, I think Round Two tastes just as delicious, if not slightly better, than Round One! The one change I made: I took the foil off the last 15 minutes of cooking time so the top of everything got just a little crispy and golden. Delicious!”
Made this, my husband absolutely loved it! Making it again, but doubling the sauce. The chicken came out sooo tender!! Glad I found this recipe!! Thanks for sharing!!😋
You’re welcome Karen! I’m glad to hear you both enjoy the recipe! Thanks for sharing 😀
Can I add jalapenos into this?
I think that would work to add jalapenos and now I want to try it (I just can’t resist spiciness) 🙂 Let me know how you like it with jalapeno if you try it!
Is this recipe good for a crock pot?
Hi LC, I haven’t tried it myself but one of my readers tried it in a 4 in 1 slow cooker and shared her results: “Earlier in the week I had posted wondering if anyone had made this dish in a 4 in 1 slow cooker. I tried it this weekend and it turned out great. Following the recipe, I browned the chicken in the bottom of the slow cooker, removed the chicken and sautéed onions and mushrooms, and returned chicken to the pan. I combined all the sauce ingredients in a pan on the stove, poured it over the chicken and slow cooked for five hours. Chicken came out so tender. Per other people’s recipe suggestions I also added two heaping tablespoons of sour cream just before serving.” I hope that’s helpful!
Just took this out of the oven. OMG….it is so yummy! Awesome recipe Natasha…
Thank you Donna! I’m happy to hear you enjoy it! Thanks for sharing your wonderful review!
It’s in the oven now. I did add fresh cooked carrots and Birdseye cooked peas and mushrooms. I’m a bit afraid the sauce won’t be enough because I added additional ingredients. Will let you know. Oh, I also added 2 TBLS of Harvey’s Bristol Creme Sherry (always do with roux’s).
Yum, that sounds really good Leslie! Please let me know how it turned out!
Hello Natasha
I made this yesterday to take to a church casserole dinner last night. Very tasty and enjoyed by many. I substituted the onion with leek. Thank you for sharing your recipe.
Susan
Australia
Hello Susan! It’s my pleasure, I’m happy to hear everyone enjoyed the recipe! Thanks for sharing your wonderful review!
dear Natasha,
can I cook this gorgeous recipe on stove. My oven is out of order..
if yes then what will be the cooking time..
waiting for your reply..
Hi Shai, I haven’t tried making it on the stovetop so I’m not sure if it would work of if it would get scorched. If you try, stir occasionally and gently as it simmers over low heat. If you try it out on the stove, let me know how you liked it! I definitely think it is worth an experiment! 🙂
I have made it several times and we love it – especially over Trader Joe’s Brown Rice Medley. I’m wondering if I can make it earlier in the day and refrigerate it til dinner. If so, should I wait til last minute to do the sauce?
Hi Shirley, yes that would work well to make it ahead, refrigerate and then reheat. This casserole reheats really well 🙂
I don’t normally comment on websites but wanted to say how special this recipe is! So easy yet always amazingly delicious and nourishing. It is a staple in our home and we serve it with rice and veggies. 5 stars!
I’m so grateful that you did share your excellent review! Thanks for taking the time to share with other readers Natalie!
this looks delish! am making tonight…. do u use canned artichoke hearts? and at what point in the recipe do u add? think it would add another level of flavor… thanks
Hi Helen, that should work fine with well-drained artichoke hearts. I would add them when adding the cooked mushrooms over the chicken.
Love this recipe! Wondering what sides you recommend?
Hi Deb, I think this goes best with mashed potatoes because the sauce also acts as a gravy over potatoes and is so tasty! Pair it with a simple vegetable like asparagus or a simple cucumber tomato salad, or at least that’s what I love best! 🙂 With over 700 recipes now, we have so many options, it’s hard to choose just one 🙂
I don’t typically leave reviews but this dish turned out so great that I had to comment. It was excellent and and my family LOVED it! The chicken was very tender. I added some of my own spices but other than that, I followed every step of the recipe> This is definitely a keeper and I will definitely make this again.
I’m happy to hear your family enjoys the recipe as much as mine does! Thank you for sharing your fantastic review Teryie! 😀
I made this twice, and my family loved it so much. It tastes absolutely incredible. Thank you for this amazing recipe!
I’m glad to hear your family enjoys the recipe as much as mine does! Thanks for sharing Mariam 😀