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
Hi! I’ve had this before and it’s incredible. Can I put it in the crockpot instead of the oven?
I haven’t tested it so I’m not sure if it would cook properly. Sorry I’m not much help with that but without trying it myself, I can’t really recommend it.
Made this tonight. Chicken was so tender. Came out just like picture. Was just very bland. Needs another spice in it. Something to give it a kick. I will make again as soon as I figure out what spice to add. Thank you
Did you make sure to add the lemon juice and season to taste with salt and pepper?
For the gluten free what would be a good substitute for the flour?
My sister used a gluten free flour with great results. I don’t know what brand it was specifically.
Hi! I was wondering if you have ever tried adding white wine or cream sherry to the sauce? What do you think that would do?
I haven’t tried so I can’t really say if it would work well or not. I don’t think it needs it, but again, I just haven’t experimented.
Either white wine or sherry can only add to the flavor!
Hi. Can I make this before hand and than refrigerate it than bake it later ?
I haven’t tried it that way but I think the best way to pre-make it would be to prepare the chicken and sauce separately and then combine them before baking. Or you could pre-bake the whole thing and reheat it in the oven.
I followed the recipe and everything turned out really good, except when I put it in the oven and took it out the cream and broth separated…. I’m not sure what happened. I’ll have to give it another shot next week!
Hmmm… I haven’t had that happen before, but I am always happy to help troubleshoot :). Did you make sure to bring the cream mixture to a simmer as per step 4? Also, did you use all of the same ingredients without any substitutions?
Yes, but maybe I let it boil too aggressively? Could that have caused it? Thanks for your help, even with the separation the recipe is still delicious!
Yes, that is a strong possibility. I’m happy you enjoyed it :).
Hi Natasha! This was a huge hit with the husband tonight! My first time making it, and this will be a staple for us! I added leeks in with the mushrooms ( I saw your comment about the artichokes, and leeks came to mind, but I will try artichokes too). I will say that might sauce wasn’t nice and brown like yours, more white….I thought I cooked my roux pretty well. But it was delicious!! Served it over egg noodles!
I’m so glad you enjoyed the recipe and it would be really good over egg noodles. Now you have me craving it!
Hi! So excited to try this recipe! I have a question though: in the photo of the ingredients, I see chicken bouillon, but it is not listed in the ingredients. Is it used in the recipe? Also, what fresh herbs did you use to garnish? Thank you!
Stephanie, recipe calls for 1 1/2 cups chicken broth. I use “better than bouillon” paste to make my own chicken broth. It’s less expensive and takes less space in my refrigerator :).
I did not have heavy cream, instead I added an extra tablespoon of flour and used 1 cup skim milk. Also added 2 tablespoons of capers at end.
How did the capers taste in this recipe? I haven’t tried that but it sounds nice!
Hi Natasha
I love this recipe, so simple and easy to make, and I can do something else when it cooks.
Btw I don’t have oven yet but I want to make this. If I do it on stovetop would it succeed? I’ll use dutch oven on stovetop, though.
Thanksssss
Sekar, I’m not sure if that would work, since I’m worried it might get scorched on the bottom. It’s not the recipe you want to stir often.
This looks wonderful. I’m going to make this for dinner for my large family of 8 of which 4 are children. I just hope they enjoy it as I’m sure to enjoy it. I’ll let you know.
I hope you all love it! 🙂
I love chicken and mushroom!! I think for the last 2 weeks I made it 4-5 times. Me and my husband absolutely love it!!
That’s fantastic!!
This looks delicious! Would I be able to make this ahead of time and then put it in the oven later? Just wondering if it would sit well for a few hours before popping it into the oven!
I think it would be ok a few hours before, but I’d probably recommend making the sauce ahead and combining it with the rest of the ingredients just before baking.
Loved it! Made it with thighs instead and kept it overnight for the working week rush. Heated up well in the microwave and lovely with rice.
It does reheat really well. I’m so glad you loved it!
hi natasha i tried this but as am using a gas oven and am new to baking my chicken slightly burnt at the bottom only after 20 minutes. Though the taste was still good! any tops for a gas oven with celsius.Love ur blog!
That is really unusual; especially for baking at 350˚F. Did you make sure to convert it to farenheight? It should have been about 175˚celcius. It sounds like you had your oven on way too high if it burnt after 20 minutes Even after 45 minutes at that temperature, no part of it should be burnt. I hope that helps.
OMG, this was fantastic! my kind of meal, really no fuss, no muss, full of flavour and dead set easy! I’m looking forward to the leftovers for tomorrow nights dinner already 🙂 Thank you!
It does make for really great leftovers! Don’t heat it on too high of heat or it will lose it’s creaminess. I”m so happy you loved it! 🙂
Oh. My. Gosh.
I make a similar recipe with pork chops, and I just have to say. That doesn’t even compare to this. So delicious! I love it so much, I’m re-heating it for dinner tonight! Any tips on re-heating?
It reheats well in the microwave or over med/low heat on the stove. Don’t heat on too high of heat on the stove or for too long or the cream will turn buttery rather than creamy.
Would you recommend crockpot on low instead of oven?
Hi Tammie, I haven’t tried it in a crockpot so I can’t really recommend it without testing it myself. I don’t recall any of my readers trying it in a slow cooker either. Sorry I can’t be more helpful.
I’m not sure if this will show up in the correct spot, new at this… thanks for your reply and I will let you know about the crockpot version after I try it. 🙂
I make beef tips and mushrooms and beef burgundy in it and it’s fantastic. Awesome to come home to after a hard day at work. Thanks again and I’ll let you know! 😉
oh yum that does sound so good!!
Absolutely loved it!
Yes!! I’m so happy to hear that 🙂
Omg!! This recipe is delish!!! I did mine with chicken thighs though…and I used 1 cup heavy whipping cream instead. The chicken was soooo tender, and the sauce TO DIE FOR!! I will definitely be doing this for a big crowd soon 🙂
I’m so happy you loved it! Thank you for such a wonderful review!
I have been making a similar dish for years but I tried it with the addition of the half and half and my goodness, the extra richness is worth the extra calories! Used to only use the chicken broth but not anymore! Loving your chicken recipes Natasha!
That’s wonderful! Thankyou Joyce!! 🙂 I’m so happy you loved it. I agree – worth the extra calories. This is one of my top 10 favorite recipes (which is saying something considering there are over 500 recipes on my blog now ;)).