Chicken and Mushroom Casserole (Chicken Gloria) – Easy Comfort Food

There’s nothing quite like the smell of a creamy chicken and mushroom casserole bubbling away in the oven.

This dish has become a go-to in my home for busy weeknights, chilly weekends, or anytime I need to bring something hearty and homemade to the table.

It’s cozy, simple, and satisfying—packed with tender chicken, buttery mushrooms, and a silky, savory sauce that ties everything together.

This chicken and mushroom casserole is comfort food done right.

Why You’ll Love This Recipe

Rich and creamy sauce made from scratch

Perfect for weeknights or weekend meal prep

Uses everyday ingredients—no canned soups!

Family-friendly, freezer-friendly, and potluck-perfect

Bakes beautifully in under an hour

What You’ll Need (Ingredient Highlights)

Boneless, skinless chicken breasts – tender and juicy

Fresh mushrooms – bring earthy depth

Onion & garlic – aromatic foundation

Unsalted butter & flour – creates the creamy base

Chicken broth & half-and-half – build the luscious sauce

Lemon juice – adds brightness

Salt & black pepper – simple and classic seasoning

Pro Tips Before You Start

Slice chicken evenly for consistent cooking

Sauté mushrooms separately to bring out their flavor

Don’t rush the roux—let the flour cook out for a smooth sauce

Taste and adjust seasoning before baking

Let casserole rest a few minutes after baking for best texture

How to Make Chicken and Mushroom Casserole

Step 1: Preheat & Prepare

Preheat your oven to 350°F (175°C).

Lightly grease a 9×13 inch casserole dish and set it aside.

Step 2: Cook the Chicken

Slice chicken breasts into cutlets or thin strips.

In a large skillet over medium heat, melt some butter and cook the chicken until lightly golden on both sides, about 3–4 minutes per side.

Remove from skillet and set aside.

Step 3: Sauté the Vegetables

In the same skillet, add a bit more butter if needed.

Sauté the sliced mushrooms for 4–5 minutes until golden.

Add the chopped onion and cook for another 2–3 minutes until softened.

Stir in the minced garlic and cook until fragrant, about 30 seconds.

Step 4: Make the Sauce

Sprinkle flour over the mushroom mixture and stir well to coat.

Cook for 1 minute. Slowly whisk in chicken broth, followed by the half-and-half and lemon juice.

Stir constantly until the sauce is thickened and smooth, about 3–5 minutes.

Step 5: Assemble the Casserole

Arrange the cooked chicken in the prepared casserole dish.

Pour the mushroom sauce evenly over the top, making sure the chicken is fully covered.

Step 6: Bake

Cover the dish with foil and bake for 30 minutes.

Then uncover and bake for an additional 15 minutes, until the top is slightly golden and bubbly.

Step 7: Rest & Serve

Let the casserole rest for 5–10 minutes before serving.

This helps the sauce settle and makes serving easier.

What to Serve It With

Mashed potatoes, rice, or egg noodles

Steamed green beans, roasted broccoli, or carrots

A fresh garden salad with vinaigrette

Warm dinner rolls or garlic bread

A crisp glass of white wine or sparkling water with lemon

Variations / Substitutions

Use chicken thighs for more flavor

Swap half-and-half for heavy cream or milk (adjust thickness)

Add spinach or peas to the sauce for extra veggies

Use thyme, rosemary, or Italian seasoning for more depth

Make it cheesy by adding shredded mozzarella or parmesan on top before baking

Storage & Leftovers

Refrigerate leftovers in an airtight container for up to 4 days

Reheat in the oven at 325°F or microwave until heated through

Freeze unbaked or baked casserole (cooled) for up to 2 months

Thaw overnight in fridge before baking or reheating

Great for meal prep—store in individual containers

FAQs

Can I use pre-cooked or rotisserie chicken?
Yes! Just skip the browning step and add the shredded chicken directly to the casserole before baking.

Can I make this dish ahead of time?
Absolutely. Assemble the casserole and refrigerate up to 24 hours before baking.

Let sit at room temp 20 minutes before baking.

What type of mushrooms work best?
White button or cremini mushrooms are great.

You can also mix in shiitake or portobello for extra flavor.

Can I make it dairy-free?
You can substitute olive oil for butter and use a dairy-free milk alternative, but the flavor and texture may change slightly.

How do I thicken my sauce if it’s too runny?
Make a quick slurry with 1 tbsp flour + 2 tbsp water and stir it into the sauce over low heat until thickened.

What if I don’t have half-and-half?
You can mix equal parts milk and heavy cream as a substitute for half-and-half.

Final Thoughts

This chicken and mushroom casserole is one of those dishes that feels like a warm hug in a baking dish.

It’s easy to prepare, satisfying to serve, and always disappears quickly at the dinner table.

If you’re looking for a cozy classic that still feels special, this is the recipe to save.