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Creamy Chicken Gloria Casserole Recipe

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4.2 from 67 reviews

This Chicken Casserole Recipe, also known as Chicken Gloria, is a comforting and flavorful baked dish featuring tender chicken breasts in a creamy mushroom sauce. The chicken is lightly coated in flour and sautéed to a golden brown before baking with a rich sauce made from butter, flour, chicken broth, and half-and-half, resulting in a hearty casserole perfect for family dinners.

  • Total Time: 1 hour 15 minutes
  • Yield: 10 servings

Ingredients

Chicken

  • 2 1/2 lbs chicken breasts (4 to 5 large), cut into 1-inch thick strips
  • 1 1/2 tsp sea salt (plus more to taste)
  • 1/4 tsp black pepper (plus more to taste)
  • 1 cup all-purpose flour (to coat the chicken)
  • 6 Tbsp olive oil (divided)

Vegetables

  • 1 lb white mushrooms, thickly sliced
  • 1 medium onion, finely diced
  • 3 garlic cloves, minced

Sauce

  • 3 Tbsp unsalted butter
  • 3 Tbsp all-purpose flour (for the sauce)
  • 1 1/2 cups chicken broth
  • 1 Tbsp lemon juice
  • 1 cup half and half (or 1/2 cup milk + 1/2 cup heavy cream)

Instructions

  1. Prepare and Sauté Chicken: Season the chicken strips with salt and pepper. Dredge both sides of each strip in flour to lightly coat. Heat 3 tablespoons of olive oil in a large skillet over medium-high heat, then add the chicken in batches to avoid overcrowding. Sauté each batch until golden brown, but not fully cooked through, as the chicken will finish cooking in the oven. Transfer the browned chicken pieces to a 13×9-inch casserole baking dish.
  2. Sauté Vegetables: Wipe the skillet clean or scrape off any bits remaining from the chicken. Add the remaining 3 tablespoons of olive oil, then add the sliced mushrooms and diced onions. Sauté until the vegetables are soft and golden. Add the minced garlic and cook for an additional 1 to 2 minutes until fragrant. Spread this mushroom and onion mixture evenly over the chicken in the casserole dish.
  3. Make the Sauce Base: In a medium saucepan or the same skillet, melt 3 tablespoons of unsalted butter over medium heat. Whisk in 3 tablespoons of flour and cook for 1 to 2 minutes until the mixture turns lightly golden, forming a roux. This will thicken the sauce.
  4. Add Liquids to Sauce: Gradually whisk in 1 1/2 cups of chicken broth along with 1 tablespoon of lemon juice and 1/4 teaspoon black pepper. Continue whisking until smooth. Then, add 1 cup of half and half (or a mix of 1/2 cup milk and 1/2 cup heavy cream) and bring the sauce to a simmer. Taste and adjust seasoning with salt and pepper as needed.
  5. Assemble and Bake: Pour the creamy mushroom sauce evenly over the chicken and vegetable mixture in the casserole dish. Cover the dish tightly with aluminum foil. Bake in a preheated oven at 350°F (175°C) for 45 minutes, allowing the chicken to cook through and the flavors to meld. Serve the casserole warm or hot, ideally over mashed potatoes, pasta, or rice for a complete meal.

Notes

  • For a lighter version, use milk instead of half and half, though the sauce will be less creamy.
  • To make the dish gluten-free, substitute all-purpose flour with a gluten-free flour blend for dredging and sauce thickening.
  • Do not overcrowd the pan when browning chicken to ensure a nice golden color.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • Adding fresh herbs like thyme or parsley to the sauce can add extra flavor.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/creamy-chicken-gloria-casserole-recipe/