Description
This Chicken Casserole Recipe, also known as Chicken Gloria, features tender, flour-coated chicken breasts sautéed with mushrooms and onions, finished with a rich, creamy sauce, and baked to perfection. It’s a comforting and hearty dish perfect for family dinners, served best with mashed potatoes, pasta, or rice.
Ingredients
Scale
Chicken and Coating
- 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 and Aromatics
- 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
- Prepare and Season Chicken: Season the chicken strips with sea salt and black pepper. Dredge both sides of the chicken pieces in all-purpose flour thoroughly to coat.
- Sauté Chicken: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is hot, add the floured chicken strips in batches, avoiding crowding the pan. Sauté until the chicken is golden brown on each side, but not fully cooked through. Remove and transfer the chicken to a 13×9-inch casserole baking dish.
- Sauté Vegetables: In the same skillet, add the remaining 3 tablespoons of olive oil. Add the sliced mushrooms and diced onions, sautéing until softened and golden brown. 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.
- Make the Sauce: 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 lightly golden, forming a roux. Gradually add 1 1/2 cups chicken broth and 1 tablespoon lemon juice while whisking continuously until smooth. Add 1 cup half and half, bring the sauce to a gentle simmer, and season with 1/4 teaspoon black pepper and salt to taste. Stir until the sauce thickens slightly.
- Assemble and Bake: Pour the creamy sauce evenly over the chicken and mushroom 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 until the chicken is cooked through and tender.
- Serve: Serve the chicken casserole warm or hot over mashed potatoes, pasta, or rice for a complete comforting meal.
Notes
- The chicken in this casserole remains incredibly tender, making every bite delightful.
- This dish reheats very well, perfect for enjoying leftovers later.
- For a lighter option, substitute half and half with milk, but the sauce may be slightly less rich.
- Make sure not to overcrowd the skillet when sautéing chicken to ensure a perfect golden crust.
Nutrition
- Serving Size: 1 serving
- Calories: 340 kcal
- Sugar: 1 g
- Sodium: 155 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 90 mg
