This creamy Chicken Casserole bakes in a rich homemade gravy with tender chicken and plenty of mushrooms. Often called Chicken Gloria, this dish is a comforting crowd-pleaser—perfect for a family dinner, a potluck, or a special occasion.
Chicken is versatile and there are countless recipes to try. This Mushroom and Chicken Casserole is a favorite because it replaces canned soup with a homemade, creamy gravy and uses simple ingredients for a wholesome, satisfying meal.
Chicken Casserole Recipe
This version of Chicken Gloria skips canned soups and relies on a real gravy made from butter, flour, chicken broth, cream, and cheese. The result is an ultra-creamy casserole where the chicken stays tender and the mushrooms add earthy flavor and texture. Serve it over mashed potatoes, rice, or pasta, or alongside a crisp green salad for a complete meal.
Secret Ingredient
Cheese—specifically Muenster in this recipe—adds body and keeps the gravy smooth and luscious when melted in. Sour cream also contributes tang and richness. A splash of white distilled vinegar brightens the overall flavor and balances the creaminess.
How to make a Chicken Casserole:
What is Chicken Gloria?
Chicken Gloria is a baked chicken casserole featuring mushrooms and a creamy gravy. Traditional recipes often use canned mushroom soup; this version uses a homemade gravy for fresher flavor and better texture.
What vegetables go well in this casserole?
Besides mushrooms, you can add vegetables such as broccoli, cauliflower, green beans, sliced carrots, asparagus, Brussels sprouts, or bell peppers. Bacon is also a popular addition for extra savory flavor.
Key ingredients
- Chicken — boneless breasts or tenders work well.
- Flour — used for dredging and thickening; cornstarch can substitute for a gluten-free option.
- Salt and pepper — for seasoning.
- Oil — for frying (vegetable, canola, or other neutral oil).
- Fresh white mushrooms — sliced.
- Onion and garlic — for aromatics.
- Unsalted butter — used in the gravy (reduce added salt if using salted butter).
- Chicken broth — store-bought or made from bouillon.
- Heavy cream — or milk/half-and-half if preferred.
- Sour cream — adds tang and creaminess.
- Muenster cheese — melts smoothly; Monterey Jack, Colby, or mozzarella can be substituted.
- Paprika — for color and mild warmth.
- White distilled vinegar — a small amount to brighten the sauce.
Can I make it gluten-free?
Yes. Substitute cornstarch (used as a slurry) or a gluten-free flour blend in place of regular flour for dredging and thickening. Use corn-starch sparingly to avoid a starchy aftertaste.
What to serve with Chicken Casserole?
This dish pairs beautifully with creamy mashed potatoes, plain rice, or buttered pasta (it can even be spooned over pasta like an Alfredo-style sauce). Fresh salads or simple steamed vegetables make a refreshing side.
Freezing and make-ahead tips
The casserole freezes and reheats well. For freezing, assemble the casserole in a disposable baking dish, cool completely, cover tightly with foil, and freeze for up to 3 months. Thaw completely before baking. To make ahead, assemble, cool, cover, and refrigerate for up to 3 days; bake at 350°F until hot and bubbly, about 45 minutes.
Slow cooker method
- Season and dredge the chicken in flour. Place in a 5-quart slow cooker.
- Sauté mushrooms and onion briefly and add over the chicken.
- In a saucepan, melt butter, whisk in flour, add broth and cream, then stir in the rest of the gravy ingredients. Pour over the chicken and cook on low 4–5 hours or high 3 hours.
Tips
- Use a deep skillet for browning the chicken and for making the gravy so you can reuse the pan and flavors.
- To tenderize quickly, you can use a short baking soda and vinegar soak for the chicken; rinse well before cooking.
- Season the chicken directly before dredging so the seasoning stays on the meat.
- Reserve some of the dredging flour to use in the gravy roux for extra thickness and flavor.
Ingredients (summary)
For the chicken and mushrooms
- 3 large chicken breasts, cut into 1½” strips (about 2½ lbs)
- ¾ cup flour
- 1½ tsp salt
- ½ tsp black pepper
- 1 lb sliced mushrooms
- ½ cup onion, diced
- 4 cloves garlic, crushed
- ½ cup oil, divided
For the homemade gravy
- 5 Tbsp butter
- ⅓ cup flour (can include reserved dredging flour)
- 2 cups chicken broth
- 1 cup heavy cream
- ⅓ cup sour cream
- 1 Tbsp white distilled vinegar
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp paprika
- 6 oz Muenster cheese, shredded or sliced
Instructions
- Preheat the oven to 350°F. Season the chicken pieces with salt and pepper, dredge in flour, and fry in batches using about 3 Tbsp oil per batch until lightly golden. Transfer the cooked chicken to a 9×13 baking dish and reserve any remaining flour for the gravy.
- Wipe the skillet, add the remaining oil, and sauté the mushrooms and onion over medium-high heat for about 10 minutes until softened. Add the garlic and cook for another minute. Transfer the mixture to the baking dish over the chicken.
- In the same pan, melt the butter and whisk in the reserved dredging flour (about 1/3 cup) to form a roux. Gradually pour in the chicken broth and cream, whisking until smooth. Stir in sour cream, vinegar, salt, pepper, paprika, and shredded cheese. Cook briefly until the sauce thickens and is creamy.
- Pour the gravy over the chicken and mushrooms, cover the dish, and bake at 350°F for about 40 minutes, until bubbling and heated through. Garnish with additional black pepper and chopped parsley or cilantro if desired.
Notes
- Quick meat tenderizer: sprinkle chicken with 1 tsp baking soda and 2 Tbsp vinegar, let sit 10 minutes, then rinse and pat dry before cooking.
- Make-ahead: assemble the casserole, cool, cover, and refrigerate up to 3 days. Bake at 350°F for about 45 minutes or until hot and bubbly.
- Freezer instructions: assemble in a disposable pan, cool, cover, and freeze up to 3 months. Thaw fully before baking.
- Garnish with fresh herbs and extra black pepper for color and freshness.
Nutrition (per serving)
Approximate values per serving: 376 kcal, 29 g fat, 11 g carbohydrates, 18 g protein. These values are estimates and will vary with ingredient brands and portion sizes.
Shop this recipe
- 9×13 baking dish
- Deep frying pan
- Wooden spoon or spatula
Other chicken casserole ideas to try
- Loaded baked potato casserole with chicken and mushrooms
- Chicken pot pie casserole with biscuits
- Creamy spinach chicken
- Monterey chicken casserole
