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
So I made this last night and LOVED it!!!! It’s really delicious:) I think its the best one I ever tried. Thank you for sharing the recipe! An you’re right- it is my favorite and will definitely make it again:)
That’s fantastic!! Thank you Lyuda 🙂
Wow! Just wow! That’s a killer!! I loved that chicken!!!! Made it with your garlic and chives mashed potatoes and broccoli and apple salad (added half of English cucumber). So good!!! Will make again!
Now that is a fantastic review! I’m so glad you really enjoyed it! 🙂
I was wondering if I can use canned mushrooms instead of fresh?
You can but you won’t have the same depth of flavor that fresh mushrooms give this dish.
Looks yumyyyy, tell me please, where did you get “Reduced Sodium Better than Bouillon”. thank you.
I got it at Costco, Fred Meyer has it too.
Ingredients:
1 pack cream cheese
1 can of chicken (from costco)
1 can cream of chicken
1 onion
1 pack of mushrooms (we get them from costco)
2 table spoons of mayo
cheese
Salt
Clean mushrooms, pull the out the (xvostiki) clean out the mushroom from the inside making a little bowl out them, but dont get rid of the stuff that you scrape out , put them in the skillet then chop the xvostiki and an onion, salt lightly, satee (i use butter ) the mushroom scrapes and finely chopped onion in the skillet, set aside, in another bowl mix the chicken and cream cheese mash it with fork, add the mushroom/onion mix well. Mix the cream of chicken and mayo, spread on the bottom of the pan, salt lightly the mushroom bowls, fill up with mixture, (s gorkoi) put them into the pan on the spread, (the spread helps the mushroom be nice and juicy, i tried it without the spread, and the mushrooms turned out to be dry and wrinkly on the outside!) Cover with foil bake on 350 for 30 min, then sprinkle cheese and broil tlli the cheese melts and turns golden brown.
Thank you so much for sharing it with me Natasha. I look forward to trying it out :).
Oh my was that GOOOOd!!! Had girls night at my house!!! Everyone looved this dish!!! I made some stuffed chicken mushrooms to go along as an appetizer! And it turned out to be chickeny/mushroomy evening!!! It is definately gonna be my favorite from now on!!! Thank you for your site!!!
Oh your welcome! I’d love to know how you made those mushrooms! 😉
Would this work with chicken thighs instead of breasts? If so, how much would i need and how long is cooking time?
You can substitute for thighs but I don’t like to because they take longer to trim. Just do everything the same and use 2-3 lb of chicken thighs.
Made this today! The sauce is awesome and the chicken is tender and soft :))
Love love love your website!!! This is in the oven as I type 🙂 Can’t wait to enjoy it for dinner.
Thank you Lena :). I hope you like the recipe and find many new favorites :).
This is my second time making this dish, my family loves it!!! 🙂
Awesome :)!!! Thank you for letting me know.
Wow, this recipe is amazing!!!!!
Thank you Nina 🙂
HI, Where can I buy better then boulion cubes?
It is actually more like a paste. The best deal I’ve found was at Costco. You can use regular bouillon cubes (I’m convinced that I can taste MSG in bouillon cubes so I stopped using it). Costco has organic jars of better than bouillon next to the other spices.
If i made this a day before, whats the best way to reheat this next day?
Microwave or bake to reheat.
It’s in the oven! House already smells amazing with the mushrooms, onion and garlic!! Found your website through Pintrest. So glad! I’ve been looking for a modern cooking blogger on Russian recipes (though its not all you do).
Welcome to the blog and I hope you loved the dish!
Hi Natasha! I made several of ur recipes using the better than bouillon paste, but I could not find low sodium n used regular vegetable based one. I found if very overpowering. Did I do something wrong or did I just use the wrong one?
Have you looked at Costco? That’s where I get my low sodium one and I think it’s the best price there. If you use regular with more sodium, it will taste saltier and may e overpowering. You could try less of the regular broth base next time. Did you find it too salty?
This dish is delicous! Hubby loved it, asked me when I’m making it again! Great success! 🙂 Thanks so much for the great posts, love your blog! 🙂
Natasha you are a God sent. Thank you so much for all your hard work. I love your blog and all the recipes. I have tons of cookbooks but I keep finding myself coming back to your blog to get ideas. Just made the chicken and we all loved it. Keep on the awesome work.
Marina I’m so glad that my site is a good resource for you. I admit, I surf it too when I don’t know what to make for dinner 😉
Do you serve this over potatoes?? Like its a gravy?
It goes really well with potatoes, but there’s not a ton of sauce in the dish so it’s not technically a “gravy” but you can use it that way. I would not make a separate gravy if I am making this dish. P.S. If you’ve printed an older version, I’ve slightly changed the recipe to omit the sour cream. It reheats better without it.
My hubby was coming home from a mission trip this monday and I made this dish…I don’t know how to express just exactly how delicious it was!!! SOOOOO good!
Natasha this casserole is delicious. My brother in law came over to visit us from Ukraine and I found this recipe and everybody loved it. This casserole was gone so fast. Thank you so much for this recipe.