Chicken Casserole Recipe.

Chicken Casserole Recipe

Chicken Casserole Recipe.

Chicken Casserole
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5 from 9 votes

Chicken Casserole Recipe (Chicken Gloria)

The chicken in this chicken casserole is so tender - you'll enjoy every bite! This chicken bread reheats well (if you're lucky enough to have leftovers).
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

Chicken and Mushroom Casserole Ingredients:

  • 3 cloves garlic, minced
  • 1/4 teaspoon black pepper, plus more to taste
  • 1 medium onion, finely chopped
  • 1 pound white mushrooms, cut into thick slices
  • 6 tablespoons olive oil, divided
  • 1 cup all-purpose flour for coating chicken
  • 2 1/2 pounds chicken breasts (4-5 large), cut into 1-inch-thick strips
  • 1 1/2 teaspoons sea salt, plus more to taste

Sauce Ingredients:

  • 1 and a half or half a cup of milk + 12 cups of heavy cream
  • 1 tablespoon lemon juice
  • 1 1/2 cups chicken broth
  • 3 tablespoons all-purpose flour for sauce
  • 3 tablespoons unsalted butter

Instructions

  • Season chicken with salt and pepper and brush both sides with flour. Heat 3 tablespoons of oil in a large skillet over medium/high heat. Once the oil is hot, add the chicken and fry until golden. Work in batches if necessary so the pan is not crowded. Don't worry about cooking the chicken. Still need to go in the oven. Transfer the chicken to a 13" x 9" casserole dish.
  • Scrape any debris from the pan. Add 3 tablespoons of the oil, along with the sliced ​​mushrooms and chopped onions, and fry until soft and golden. Add garlic and saute for another 1-2 minutes. Spread the mixture over the chicken.
  • In a medium saucepan (or the same saucepan you are using), melt 3 tablespoons butter. Beat 3 tablespoons flour until slightly golden (1-2 minutes).
  • Add 1 12 cups chicken broth, 1 tablespoon lemon juice, 14 teaspoon pepper, and mix until smooth. Add a cup and a half and a half and bring to a simmer. Season generously with salt and pepper to taste.
  • Pour the sauce over the chicken and mushrooms. Cover with tin foil and bake at 350°F for 45 minutes. Serve warm or hot over mashed potatoes, pasta, or rice.

Notes

Do not use a Dutch oven for this recipe. It is best baked in a casserole.

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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