Creamy Chicken Casserole (Chicken Gloria)
Total Time
1 hr 15 mins
Prep Time
30 mins
Cook Time
45 mins
Rating
4.95 out of 5 stars
(628)
Ingredients
10 servings
- 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
- 1 pound white mushrooms, thickly sliced
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 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
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Preparation
Step 1
Season chicken with salt and pepper and dredge both sides in flour.
Step 2
Heat 3 Tbsp oil in a large skillet over medium/high heat. Once oil is hot, add chicken and sauté until golden. Transfer chicken to a 13×9 casserole baking dish.
Step 3
Scrape off any debris from the skillet. Add 3 Tbsp oil along with sliced mushrooms and diced onions and sauté until soft and golden. Add garlic and sauté another 1-2 min. Spread mixture over the chicken.
Step 4
In a medium saucepan (or in the same pan you’ve been using), melt 3 Tbsp butter. Whisk in 3 Tbsp flour until lightly golden (1-2 min).
Step 5
Add 1 1/2 cups chicken broth, 1 Tbsp lemon juice, 1/4 tsp pepper, and whisk until smooth. Add 1 cup half & half and bring to a simmer. Season generously with salt and pepper to taste.
Step 6
Pour sauce over the chicken and mushrooms. Cover with foil and bake at 350˚F for 45 minutes. Serve warm or hot over mashed potatoes, pasta, or rice.
Step 7
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Chef's notes
Don’t use a dutch oven for this recipe. It bakes better in a casserole.
You can substitute white mushrooms with portobello mushrooms or other sturdy vegetables like peas or asparagus.
