Chicken Gloria Casserole Bake

This creamy chicken casserole turns simple ingredients into pure comfort. Each bite is loaded with tender chicken, velvety sauce, savory mushrooms, and sweet onions. I love how it invites everyone to the table and makes leftovers you will wish you had more of.

When I first made this for a neighbor recovering from surgery it became an instant hit and my family insisted it go into our regular dinner rotation.

Ingredients

• Chicken breasts: choose firm and plump ones for the most tender result they soak up flavor and stay juicy
• Sea salt: brings out the chicken’s natural flavor use fine sea salt for even seasoning
• Black pepper: gives gentle warmth freshly ground pepper makes a difference
• All-purpose flour: helps coat the chicken and thickens the sauce look for unbleached
• Olive oil: a neutral but rich base extra virgin is nice but light olive oil works too
• White mushrooms: earthy and meaty pick firm and blemish-free mushrooms
• Onion: adds sweetness and depth yellow onion works best
• Garlic: aromatic punch adds backbone to the dish fresh cloves make a difference
• Unsalted butter: for the sauce lets you control the salt content richness matters
• Chicken broth: rounds out the sauce choose a low sodium broth for balance
• Lemon juice: brightens the creamy sauce fresh lemon juice is best
• Half and half: for classic creaminess or use a mix of milk and heavy cream for richness

Step-by-Step Instructions

Prepare the Chicken:

Pat the chicken breasts dry before slicing them into even one inch wide strips this helps them cook evenly and keeps them juicy

Season and Coat:

Lay the chicken pieces flat then sprinkle both sides generously with salt and a pinch of pepper Dredge each strip in flour shaking off all excess to avoid a gummy coating

Brown the Chicken:

In a large skillet pour in three tablespoons olive oil and set to medium high heat Once it shimmers add the chicken pieces in a single layer Sear for about three minutes per side just until golden Don't worry about cooking them through as baking will finish them off Transfer to a large casserole dish in a single even layer

Cook the Vegetables:

Add the remaining three tablespoons olive oil to the now empty skillet Toss in the sliced mushrooms and diced onion Stir frequently and let everything soften and brown This takes about eight minutes For the best flavor resist crowding the skillet so mushrooms caramelize not steam Add the minced garlic and stir for another minute until fragrant

Layer the Vegetables:

Spoon the golden mushrooms onions and garlic over the chicken in your casserole dish spreading everything to cover evenly

Make the Sauce:

Using a clean saucepan or the same wiped out skillet melt the butter over medium heat Stir in the flour and keep whisking for about two minutes until it turns just golden and smells nutty This roux thickens the sauce and adds deeper flavor

Build the Creamy Sauce:

Gradually whisk in chicken broth taking care to eliminate lumps Once smooth stir in the lemon juice half and half and another pinch of salt and pepper Bring just to a simmer This gentle bubbling will thicken the sauce

Assemble and Bake:

Pour the hot sauce evenly over the chicken and mushrooms Cover the entire dish tightly with foil Slide into a 350 degree oven and bake for forty five minutes The chicken will finish cooking and soak up the sauce

Serve:

Let the casserole rest a few minutes before serving Spoon over mashed potatoes pasta or fluffy rice for a complete meal

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Mushrooms are my favorite part of this dish They soak up all the buttery sauce and add a satisfying meaty bite I still remember my youngest picking them out one by one and declaring them the best part

Storage Tips

Once cooked and cooled store the casserole covered in the refrigerator for up to four days It reheats best in the oven or gently on the stove with a splash of cream or broth to keep it moist Avoid microwaving in large portions to keep chicken from drying out If freezing portion into airtight containers and thaw overnight before warming

Ingredient Substitutions

Boneless chicken thighs can easily stand in for breasts if you prefer darker richer meat Try cremini or baby bella mushrooms for a deeper earthiness If you are out of half and half combine an equal mix of milk and heavy cream or even just use whole milk for a lighter sauce

Serving Suggestions

Serve this chicken casserole over buttery mashed potatoes for ultimate comfort For a lighter touch white rice or egg noodles work well Add steamed broccoli or a crisp green salad to balance the richness If you want to dress it up scatter chopped parsley or a squeeze of extra lemon juice over the top

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Cultural Connection

This dish draws on classic European casseroles where chicken creamy sauces and mushrooms come together for warmth and comfort It reminds me of Sunday dinners at my grandmother’s table and its no surprise it has earned a devoted following in home kitchens across the country

Frequently Asked Questions

→ What type of chicken is best for this casserole?

Boneless, skinless chicken breasts cut into thick strips ensure tenderness and even cooking in the casserole.

→ Can I substitute the mushrooms?

Yes, you can use cremini or portobello mushrooms, or omit them entirely if preferred for a different flavor profile.

→ How do I prevent the chicken from drying out?

Pan-searing only until golden and then finishing with baking keeps the chicken moist and tender.

→ What can I serve alongside this dish?

This casserole pairs well with mashed potatoes, rice, pasta, or a simple green salad for a balanced meal.

→ Can the casserole be made ahead of time?

Yes, assemble ahead and refrigerate. Bake before serving for best texture, or reheat leftovers—they keep well.

→ Is there a gluten-free alternative for the flour?

You may substitute with a gluten-free all-purpose flour blend for dredging and the sauce, maintaining consistency.