Creamy Chicken Casserole (Chicken Gloria)

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.

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

I hope you are inspired to try this chicken casserole for yourself! P.S. If you haven’t already, please subscribe to our YouTube Cooking Channel.

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.

Ingredients for Chicken Casserole with chicken breast, mushrooms, lemon, garlic, 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.

How to Make Chicken Casserole step by step with dredging and sautéing chicken

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.

Sautéing mushrooms, onions and garlic for chicken casserole

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.

how to make cream sauce for chicken casserole

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.

Creamy chicken bake in casserole with mushrooms garnished with parsley and served in casserole dish

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

Can I substitute the chicken breast?

You can use trimmed chicken thighs or chicken tenders instead. If using chicken tenders, you don’t need to slice them.

Can I Make this ahead?

Make and combine the chicken and mushrooms and refrigerate. The next day, make the sauce, assemble, and bake as directed.

Does chicken casserole reheat well?

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.

Can I freeze chicken casserole?

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.”

Cooking in a crock pot or slow cooker?

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.

Chicken and Mushroom Casserole chicken bake

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:

Chicken Casserole Recipe (Chicken Gloria)

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

Creamy Chicken and Mushroom Casserole

The chicken in this chicken casserole is incredibly tender – you will savor every morsel! This chicken bake re-heats really well (if you are lucky enough to have leftovers).

Author: Natasha of NatashasKitchen.com

Skill Level:

Easy/Medium

Cost to Make:

$8-$10

Keyword:

Chicken Casserole

Cuisine:

American

Course:

Main Course

Calories: 340 kcal

Servings: 10

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
    pound
    white mushrooms
    thickly sliced
  • 1
    medium onion
    finely diced
  • 3
    garlic cloves
    minced

Ingredients for the Sauce:

  1. 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.

  2. 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.

  3. 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).

  4. 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.

  5. 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.

Don’t use a dutch oven for this recipe. It bakes better in a casserole. 

Nutrition Facts

Chicken Casserole Recipe (Chicken Gloria)

Amount Per Serving

Calories 340
Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 5g31%

Cholesterol 90mg30%

Sodium 155mg7%

Potassium 658mg19%

Carbohydrates 15g5%

Fiber 1g4%

Sugar 1g1%

Protein 28g56%

Vitamin A 225IU5%

Vitamin C 4.2mg5%

Calcium 41mg4%

Iron 1.5mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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