Chicken Casserole Recipe (Chicken Gloria)

Why You’ll Love This Recipe

I love how rich and flavorful this dish turns out with just a few everyday ingredients. The chicken stays juicy thanks to the creamy sauce, and the sautéed mushrooms, onions, and garlic bring deep, savory flavor. It’s the kind of casserole that’s perfect for making ahead and reheats beautifully—if I’m lucky enough to have leftovers. Plus, it pairs well with just about any side dish, from mashed potatoes to rice or pasta.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken and Mushrooms:

• 2½ lbs chicken breasts (4–5 large), cut into 1-inch thick strips

• 1½ tsp sea salt, plus more to taste

• ¼ tsp black pepper, plus more to taste

• 1 cup all-purpose flour, for coating

• 6 Tbsp olive oil, divided

• 1 lb white mushrooms, thickly sliced

• 1 medium onion, finely diced

• 3 garlic cloves, minced

For the Sauce:

• 3 Tbsp unsalted butter

• 3 Tbsp all-purpose flour

• 1½ cups chicken broth

• 1 Tbsp lemon juice

• 1 cup half-and-half (or ½ cup milk + ½ cup heavy cream)

• Salt and pepper to taste

Directions

1. I season the chicken strips with salt and pepper, then dredge them in flour, making sure each piece is lightly coated on both sides.

2. In a large skillet over medium-high heat, I heat 3 tablespoons of olive oil. I sauté the chicken in batches until it’s golden on both sides. It doesn’t need to be cooked through at this point. Once browned, I transfer the chicken to a 13×9-inch casserole dish.

3. I wipe out the skillet and heat the remaining 3 tablespoons of oil. I add the mushrooms and diced onions, sautéing until they’re soft and golden. Then I stir in the minced garlic and cook for 1–2 minutes more. I spread this mixture over the chicken in the casserole dish.

4. For the sauce, I melt the butter in a saucepan (or reuse the skillet). I whisk in the flour and cook it for 1–2 minutes until lightly golden. Then I add the chicken broth, lemon juice, and a bit more pepper, whisking until smooth.

5. I stir in the half-and-half and bring the mixture to a gentle simmer. I season it generously with salt and pepper to taste.

6. I pour the finished sauce evenly over the chicken and mushroom mixture in the baking dish.

7. I cover the dish with foil and bake at 350°F for 45 minutes, until everything is hot and bubbly.

Servings and timing

This recipe serves about 10.
Prep time: 30 minutes
Cook time: 45 minutes
Total time: 1 hour 15 minutes

Variations

• I sometimes use boneless chicken thighs for an even more tender result.

• For a richer sauce, I swap half of the chicken broth with white wine.

• I’ve added a sprinkle of shredded cheese over the top before baking for an extra creamy finish.

• When I want more veggies, I stir in some frozen peas or baby spinach right before baking.

• To make it gluten-free, I coat the chicken in gluten-free flour and thicken the sauce with cornstarch.

storage/reheating

Leftovers keep well in an airtight container in the fridge for up to 4 days. To reheat, I cover the dish with foil and warm it in a 350°F oven until heated through. I can also microwave individual portions, adding a splash of broth or cream if the sauce thickens too much in the fridge.

FAQs

Can I make this casserole ahead of time?

Yes, I often assemble it fully and refrigerate it, then bake when ready. If baking straight from the fridge, I add about 10 extra minutes to the cooking time.

Can I freeze this casserole?

I’ve frozen it before baking with good results. I thaw it in the fridge overnight before baking as directed.

What’s the best side dish to serve with this?

I usually serve it with mashed potatoes, rice, or egg noodles. A simple green salad or roasted veggies pair well too.

Can I use store-bought cooked chicken?

Yes, for a shortcut I’ve used cooked rotisserie chicken. I just skip the flour coating step and pour the sauce directly over the chicken and veggies.

Can I use other types of mushrooms?

Absolutely. I’ve used cremini or baby bella mushrooms for a deeper flavor, and they work beautifully.

Conclusion

This Chicken Casserole (Chicken Gloria) is everything I want in a comforting, hearty dinner. With tender chicken, savory mushrooms, and a creamy, lemon-kissed sauce, it’s a satisfying meal that feels both classic and comforting. Whether I’m cooking for the week or serving guests, it’s always a crowd-pleaser—and one I keep coming back to.

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