Creamy Chicken Casserole (VIDEO)
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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This post may contain affiliate links. Read my disclosure policy.
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 .
Why we love this Chicken BakeCrowd-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 CasseroleThe 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.
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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 Casserole1. 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.
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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.
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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.
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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.
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Serve withThis 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:
Baked Asparagus Cucumber Tomato Salad Caesar Salad Roasted Brussels SproutsCommon QuestionsCan 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.
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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
This post may contain affiliate links. Read my disclosure policy.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 .
Why we love this Chicken BakeCrowd-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 CasseroleThe ingredients for this recipe are surprisingly simple but they just work (see full printable ingredient list below):
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:
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 oven2. 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 withThis 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: 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.
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:
