Chicken Gloria Casserole (Chicken and Mushroom Bake)
This creamy chicken and mushroom casserole is a comforting classic! The chicken turns out incredibly tender, coated in a rich, savory sauce that reheats beautifully. Serve it over mashed potatoes, rice, or pasta for a hearty meal everyone will love.
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Servings: 10
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Ingredients
For the Chicken
- 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
- 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 black pepper, to taste
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Prepare the Chicken:
Season the chicken with salt and pepper, then dredge both sides lightly in flour. -
Brown the Chicken:
Heat 3 Tbsp of olive oil in a large skillet over medium-high heat. Once hot, add the chicken in batches (don’t overcrowd). Sauté until golden brown on both sides.
Note: The chicken doesn’t need to be fully cooked—it will finish baking.
Transfer browned chicken pieces to a 13×9-inch casserole dish.
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Cook the Vegetables:
Wipe out the skillet, then add the remaining 3 Tbsp olive oil. Sauté the mushrooms and onions until soft and golden, about 6–8 minutes. Add garlic and cook another 1–2 minutes.
Spread the mushroom mixture evenly over the chicken in the casserole dish. -
Make the Sauce:
In a saucepan (or the same skillet), melt 3 Tbsp butter over medium heat. Whisk in 3 Tbsp flour and cook for 1–2 minutes, until lightly golden.
Slowly whisk in chicken broth, lemon juice, and ¼ tsp pepper. Stir until smooth and slightly thickened.
Add the half & half, bring to a gentle simmer, and season with salt and pepper to taste. -
Assemble and Bake:
Pour the sauce evenly over the chicken and mushrooms.
Cover the dish with foil and bake at 350°F (175°C) for 45 minutes. -
Serve:
Serve warm over mashed potatoes, rice, or pasta. Garnish with parsley if desired.
- Avoid using a Dutch oven for this recipe; a casserole dish yields the best texture.
- To make ahead: assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking.
- This dish reheats beautifully—perfect for leftovers or meal prep.
- Add color: Try adding sliced carrots for sweetness and color—perfect for holiday serving.
- Gluten-free option: Substitute gluten-free all-purpose flour (results may vary slightly).
- Healthier option: Pre-bake the chicken instead of pan-frying if avoiding fried foods.
- Pasta variation: Best served over pasta rather than baked with it.