Chicken Casserole Recipe.

Chicken Casserole Recipe

Chicken Casserole Recipe.

Chicken Casserole
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5 from 9 votes

Recipe for Chicken Casserole (Chicken Gloria)

You'll love every bite of this chicken dish since the chicken is so tender! If there are any leftovers, you can reheat this chicken bread easily.
Course Main Course
Cuisine American
Keyword Chicken Casserole
Prep Time 30 minutes
Cook Time 43 minutes
Total Time 1 hour 13 minutes
Servings 10
Calories 340kcal
Author Claudia Martinez
Cost $8-$10

Ingredients

Ingredients for the chicken-and-mushroom casserole:

  • 3 minced garlic cloves
  • 14 teaspoon black pepper, plus more amounts as desired
  • 1 medium onion, diced finely
  • 1 pound of thickly sliced white mushrooms
  • divided into 6 tablespoons of olive oil
  • For coating chicken, use 1 cup of all-purpose flour.
  • 4-5 large chicken breasts weighing 2 1/2 pounds, cut into 1-inch-thick strips
  • 1 1/2 teaspoons sea salt, plus additional salt as desired

Sauce components:

  • 12 cups of heavy cream and one and a half or half glasses of milk
  • one teaspoon of lemon juice
  • 1 and a half cups chicken broth
  • three tablespoons of all-purpose flour
  • one-third cup unsalted butter

Instructions

  • Chicken should be salted and peppered, then flour should be brushed on both sides. In a big skillet, heat 3 tablespoons of oil on medium/high. Add the chicken to the heated oil and cook until golden. If necessary, work in batches to prevent overcrowding the pan. Concerning frying the chicken, don't worry. Still require baking in the oven. Put the chicken in a casserole dish that measures 13 by 9 inches.
  • Scrape the pan of any debris. Sliced mushrooms and chopped onions are added, along with 3 tablespoons of oil, and they are cooked until soft and golden. For an additional one to two minutes, add the garlic. The chicken will be covered with the mixture.
  • Melt 3 tablespoons of butter in a medium pot (or the one you are now using). 3 tablespoons of flour are beaten until light golden (1-2 minutes).
  • Mix thoroughly after adding 1 12 cups of chicken broth, 1 tablespoon of lemon juice, and 14 teaspoons of pepper. Stir add a cup and a half of milk, then simmer.
  • Over the chicken and mushrooms, pour the sauce. Bake for 45 minutes at 350°F with a tin foil cover. Serve warm or hot with rice, spaghetti, or mashed potatoes.

Notes

For this dish, a Dutch oven is not necessary. The casserole baking method works best.

What do you think?

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Claudia Martinez

Written by Claudia Martinez

I am Claudia Martinez, the creator behind the food blog FoodFourYou.com where I share our family’s favorite recipes. When I am not in the kitchen, I enjoy spending quality time with my husband and my children. We invite you to join us on our blogging journey!

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9 Comments

  1. 5 stars
    I didn’t have fresh mushrooms so I used canned mushrooms and some rehydrated shiitake mushrooms for richer mushroom flavor (canned mushrooms are pretty flavorless) This dish was incredibly delicious. The proportions of the ingredients were perfect, I wouldn’t change a thing. I agree with a previous commenter, it is better than a restaurant

  2. 5 stars
    Easy steps to a superb dish, thanks, I added some green olives to enhance the Mediterranean feel, roasted sprouts are one of my favorite vegie dishes and do very well cold with olive oil and lemon juice.

  3. 5 stars
    I made this for Christmas Eve dinner and it was fantastic! I only put it in the oven for 30 minutes instead of 45. Served it over Yukon Gold mashed potatoes and Green Beans served al dente with olive oil and sliced almonds. It was the perfect meal.

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