Few meals are as comforting as a creamy chicken casserole. In this homemade cream of mushroom chicken casserole, we skip the canned condensed soup and make the sauce from scratch. Don’t worry, it’s easy, quick, and the flavor is out of this world!
Ingredients For Chicken Casserole:
For this chicken mushroom casserole, also known as Chicken Gloria, you will need:
- Boneless, skinless chicken breasts: 2 lbs, cut into one-inch strips
- Flour: All-purpose flour for dredging the chicken before pan-frying
- Garlic powder and paprika: To season the chicken strips
- Mushrooms: 1 lb of thick-sliced white or brown mushrooms
- Onion and garlic: To flavor the sautéed mushrooms
- Thyme and oregano: These herbs elevate the flavor of the casserole
For the sauce:
- Butter: 3 tablespoons of unsalted butter to make a roux
- Flour: All-purpose flour to create the base for the roux
- Chicken broth and white wine: As the liquid components in the béchamel
- Lemon juice: Adds a slightly tart flavor that complements the chicken beautifully
- Half and half: One cup for creaminess. If you don’t have half and half, you can substitute with ½ cup milk and ½ cup heavy cream
How to Make Chicken Mushroom Casserole
Prepare the Chicken:
1. Cut the chicken breasts into one-inch strips and season with salt, pepper, garlic powder, and paprika.
2. Place the flour in a shallow dish. Dredge the seasoned chicken strips lightly in the flour, shaking off any excess.
3. Heat 4 tablespoons of olive oil in a large skillet over medium-high heat and brown the chicken strips on both sides, about 3-4 minutes per side.
4. You may need to work in batches. Transfer the browned chicken strips to a 9×13-inch casserole dish.
5. Using the same skillet (wipe out any burnt pieces with a paper towel), heat 1 tablespoon of olive oil. Sauté the diced onion and sliced mushrooms until slightly browned, about 4-5 minutes.
6. Add the minced garlic, thyme, oregano, salt, and pepper, and cook for one more minute.
7. Spoon the mushroom mixture over the browned chicken pieces.
Make the Sauce:
1. Wipe down the skillet again and melt the butter over medium heat.
2. Add the flour and cook, stirring constantly, until golden, about 2 minutes.
3. Whisk in the chicken broth, white wine, lemon juice, salt, pepper (to taste), and oregano. Continue whisking until smooth, dissolving any lumps that may have formed.
4. Mix in the half and half and simmer until thickened.
5. Pour the sauce 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 creamy chicken mushroom casserole pairs wonderfully with Garlic Butter Rice or Extra Crispy Homemade Onion Rings. Start your meal with The Best Potato Soup and finish with a Heavenly Oreo Dessert.
Make Ahead
You can prepare this casserole ahead of time. Wrap it in plastic wrap and refrigerate it for up to three days. Be sure to let it cool completely before storing it in the fridge.
Storage
Store any leftovers in an airtight container in the fridge for up to three days or freeze them for up to three months.
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Creamy Chicken Casserole (Chicken Gloria)
Few meals are as comforting as a creamy chicken casserole. In this homemade cream of mushroom chicken casserole, we skip the canned condensed soup and make the sauce from scratch. Don’t worry—it's easy, quick, and the flavor is out of this world!
Ingredients
CHICKEN:
- 2 lb boneless, skinless chicken breasts, cut into one-inch strips
- 1 tsp paprika
- ½ tsp garlic powder
- Salt and pepper to taste
- ¾ cup all-purpose flour
- 5 tbsp olive oil, divided
- 1 lb mushrooms, thickly sliced
- ½ cup onion, diced
- 3 garlic cloves, minced
- 1 tsp oregano
- ½ tsp thyme
FOR THE SAUCE:
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 ¼ cup chicken broth
- ¼ cup white wine
- 1 tbsp lemon juice
- ½ cup half and half
- 1 tsp oregano
Instructions
- Cut the chicken breasts into one-inch strips. Season with salt, pepper, garlic powder, and paprika.
- Place the flour in a shallow dish. Dredge the seasoned chicken strips lightly in the flour, removing any excess.
- Heat 4 tbsp of olive oil in a large skillet over medium-high heat. Brown the chicken strips on both sides, about 3-4 minutes per side. You may need to work in batches. Transfer the browned chicken strips to a 9x13-inch casserole dish
- Using the same skillet (wipe out any burnt pieces with a paper towel), heat 1 tbsp of olive oil. Sauté the diced onion and sliced mushrooms until slightly browned, about 4-5 minutes. Add the minced garlic, thyme, oregano, salt, and pepper to taste. Cook for one more minute. Spoon the mushroom mixture over the browned chicken pieces.
- 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 thickened.
- Pour the sauce over the chicken and mushrooms, cover with foil, and bake for 45 minutes or until the chicken is cooked through.
Prepare the Chicken:
Prepare the Mushroom Mixture:
Make the Sauce:
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 325Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 91mgSodium: 223mgCarbohydrates: 14gFiber: 2gSugar: 2gProtein: 31g
Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.