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
Making this tonight, was just wondering if I make half the recipe should I reduce the cooking time?
I haven’t tried halving this recipe, but that should work! The cooking time will likely not change by much, but since you’ll have less ingredients you may need to slightly adjust the recipe.
This casserole is awesome! Easy to make, the taste is phenomenal! I thought maybe there wasn’t enough sauce at first but it was the perfect amount. We had it over baked potatoes and I’m freezing the rest for later. Everyone should try this!
Hi Kris! Thank you so much for sharing that with us.
I thought the sauce was very bland. I added a can of cream of chicken soup to it, to add more flavor.
Hi Lou, it was never bland for us. Did you substitute any of the ingredients on the list? If not, feel free to add more seasoning on your next try and what you did is great too!
Okay, I printed the recipe and selected for 2 servings. There is only me in the house. under measurements it says 0.2 medium onion. Then there is 0.6 garlic cloves …..to me 0.2 means 20% and 0.6 means 60% but that does not make sense re the recipe. So I am confused.
Hi Sue, when making adjustments, I try to adjust it to the nearest whole number for most ingredients. If its easier, you may try using the metric conversion option and seeing what the weight measurements are to make it a little easier. .6 is really close to .5 with is halve a clove of garlic. so you can either use one small clove or use a regular size clove and use slightly more than half of it. I hope that makes sense.
do you think this would work well with a side of just cooked rice?
Yes I think so!
Truly enjoyed making this, very tasty and will be on my regular rotation.
So glad that you enjoyed it!
Loved this recipe thank you so much Natasha! I used the ninja air fryer for the whole recipe one pot less washing up came out wonderfully thank you again x
It’s my pleasure, Julie. Great to hear that you love our Creamy Chicken Casserole recipe!
Absolutely delicious, and such a simple recipe.It was a hit.I had lots of sauce left over to freeze for next time.
Thank you Natasha.I only discovered your recipes today.I will be back !!
Hi Kate! I’m so glad you found my website. Thank you for the wonderful feedback.
This was the BEST recipe I’ve ever made. My husband and I both rated it a 5 out of 5. So flavorful and easy to make. I had 2% milk not whole, so I used 1/3 cup milk and 2/3 cup heavy whipping cream. The only other thing I did differently was add a little cornstarch because for some reason my sauce was not thickening but maybe I was just impatient or maybe I like it thicker than it’s supposed to be. Other than that, I followed the recipe exactly and it was hands down the best dish I’ve ever made and better than anything I’ve ordered at a restaurant. The chicken was juicy and flavorful and the gravy was the bomb. Served it with stuffing. YUM! Now I’m looking for more of Natasha’s recipes because if they are half as tasty, I’ll be thrilled.
Hi Ginger! I’m so glad you both loved this recipe. Thank you for your wonderful review. I hope you’ll find many more recipes to enjoy on here.
Delicious, flavorful comfort food! I opted for half unsweetened almond milk and half heavy cream, and sprinkled fresh parsely on top after it came out from the oven. The chicken was TEN.DER! Hubby raved.
That’s just awesome! Thank you for sharing your wonderful review, Betsy!
I made this with Silk’s Dairy Free Half & Half and it was soo delicious! It takes the dish from savory to a little sweet because of the half & half but I found it to be delicious that way. Thanks for the recipe 🙂
You’re so welcome and glad to know that you enjoyed it!
Mistake with ingredients… you said 1 cup flour then 2 Tbsp flour. No mention of when the 1 cup flour is added
Hi Maggie, it’s not a mistake. 1 cup to dredge the chicken in flour (as mentioned in the recipe card below) and 3 tbsp for the sauce. You can see the process in the video and also read the details in the recipe card.
This was my first time making this. I did not change a thing. It was very, very good.
Thank you!
I’m so glad you loved it, Carol! Thank you for the feedback.
Hi Natasha,
Absolutely stunning recipe. Can i add marsala wine while making the cream sauce for that extra richness?
Hi Ankita! I haven’t tested it with this recipe but one of my readers said, they mixed some white wine in with the broth and it was excellent.
Can you put rice in the bottom so it’s like a chicken and rice dish?
Hi Melanie! It would be yummy to serve this on top of rice for sure. I haven’t tested making the rice in this casserole dish but if you are wanting a chicken and rice dish, check out my creamy chicken and rice recipe HERE.
ABSOLUTELY INCREDIBLE, AND SO SIMPLE!
I added about a tsp of worcestershire sauce, which transformed the taste.
I’m so glad you loved the recipe and I appreciate that idea. Sounds delicious!
Looks wonderful! Need to get some ingredients and will try it soon. Can’t wait for your cookbook to be released!
Thanks for the support, Diane. I hope you’ll love this recipe and the cookbook!
Make this. One bite and you’ll know why I’m so bossy 😉
This is delicious! I have made it many times. Could I bake this is a dutch oven instead of a 13×9 pan? If so, how long should I bake this for?
Hi Meldy, this recipe works best in a 13×9. I have this note under my recipe notes section: “Don’t use a dutch oven for this recipe. It bakes better in a casserole.” I hope this helps!
You thoughts on adding artichoke hearts in with the mushrooms?
Thank you
Hi Nan! That sounds like it would be delish. I haven’t tested it but please let us know how it turns out.