Creamy Chicken Casserole Recipe (Chicken Gloria)

Few meals are as comforting as a creamy chicken casserole. In this homemade cream of mushroom chicken casserole, we do not use canned condensed soup, the sauce is made from scratch, but don’t worry it’s easy, and quick, and the flavor is out of this world!

Ingredients you’ll need:

For this chicken mushroom casserole, also known as Chicken Gloria, you will need the following ingredients:

• Boneless, skinless chicken breasts: 2lb cut into one-inch strips
• Flour: all-purpose flour for dredging the chicken before pan-frying it
• Garlic powder and paprika: to season the chicken strips
• Mushrooms: 1lb of thick sliced white or brown mushrooms
• Onion and garlic: to flavor the sauteed mushrooms
• Thyme and oregano: these herbs elevate the flavor of the casserole

For the sauce:

• Butter: 3 tbsp unsalted butter to make a roux
• Flour: all-purpose flour to make the base for the roux
• Chicken broth and white wine: as the liquid element in the bechamel
• Lemon juice: to give the sauce a slightly tart flavor that compliments the chicken beautifully
• Half and half: one cup provides creaminess to the sauce. If you don’t have half and half, you can use ½ cup milk plus ½ cup heavy cream

How to Make Chicken Mushroom Casserole?

Prepare the chicken:

• Cut the chicken breasts into one-inch strips, and season with salt, pepper, garlic powder, and paprika.
• Place the flour in a shallow dish. Dredge the seasoned chicken strips lightly with flour, removing any excess.
• Heat 4 tbsp olive oil in a large skillet over medium-high heat and brown the chicken strips on both sides, about 3-4 minutes per side.
• You might need to work in batches. Transfer the brown chicken strips to a 9×13-inch casserole dish.
• Using the same skillet (wipe any burnt pieces with a paper towel), heat 1 tbsp of olive oil and saute the diced onion and sliced mushrooms until slightly brown, about 4-5 minutes. Add the minced garlic, thyme, oregano, salt, and pepper, and cook for one more minute.
• Spoon the mushroom mixture over the browned chicken pieces.

Make the sauce:

• Wipe down the skillet again and melt the butter over medium heat
• Add the flour and cook, stirring constantly, until golden, about 2 minutes
• Whisk in the chicken broth, white wine, lemon juice, salt, pepper (to taste), and oregano. Whisk until smooth dissolving any lumps that may have formed
• Mix in the half and half and simmer until thick
• Pour over the chicken and mushrooms, cover with foil, and bake for 45 minutes or until the chicken is cooked through.

What to Serve with Chicken Mushroom Casserole?

This amazing creamy chicken mushroom casserole makes enough sauce to spoon over my delicious Garlic Butter Rice Recipe, or The Best Mashed Potatoes.

You can also start your meal with The Best Broccoli Cheese Soup and for dessert, Chocolate Peanut Butter No-Bake Dessert.

Make Ahead:

You can make this fantastic casserole ahead of time, wrap it with plastic wrap, and refrigerate it for up to three days. Remember to let it cool down completely before storing it in the fridge.

Storage:

You can store any leftovers in an airtight container in the fridge for up to 3 days, or freeze them for up to 3 months.