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
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!
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!)
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!”
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!
Hi Tj, yes we have that in our notes, that’s what we use to make the 1 1/2 cups broth.
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!!❤
You are so welcome, Anda. Thank you for trying out my recipes and I’m glad that you are enjoying them!
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?
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.
The best of the best mushroom chicken!
I’m so glad you enjoyed it!
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!!
So great to know that you enjoyed this recipe, Tammy! Thanks for giving a great feedback.