We love easy chicken casserole recipes like Chicken Tetrazzini and One-Pot Chicken and Rice. This Chicken and Mushroom Casserole does not disappoint!
Chicken Casserole Video
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Why we love this Chicken Bake
Crowd-Pleaser! Galina (my sister’s mama-in-law) is an amazing cook and this is her chicken and mushroom casserole. It is always a hit at parties and church potlucks. We make this often. The chicken is incredibly tender – you will savor every morsel. I’ve seen sorta-somewhat similar recipes online referred to as Chicken Gloria, but I love that this one is made from scratch. It uses simple, non-canned ingredients (no cream of chicken soup needed). Reheats Well – This chicken and mushroom casserole also re-heats really well (if you are lucky enough to have leftovers). You will likely add this recipe to your list of favorites.
Ingredients for Chicken Casserole
The ingredients for this recipe are surprisingly simple but they just work (see full printable ingredient list below):
Chicken breast (or chicken tenders)Chicken brothHalf and half*All-purpose flour (or use a GF substitute)MushroomsOnion – it disappears into the sauceGarlic – don’t skip itLemon juice – fresh is best
*What is half and half? Half and half is basically light cream. If you aren’t able to find “half and half” at your grocery store, you can substitute with equal parts of milk and heavy cream.
Can I Substitute the Mushrooms?
You can replace white mushrooms with portabello mushrooms. If you don’t like mushrooms, you can substitute with different vegetables, just pick sturdy veggies (avoid zucchini which turns mushy). Here are some great options to replace mushrooms:
Frozen peasAsparagusCaramelized onionsArtichoke hearts (well-drained)
How to Make Chicken Casserole
- Sautee Chicken: Season chicken with salt and pepper and dredge in flour. Heat 3 Tbsp oil in a large skillet over medium/high heat. Once the oil is hot, add chicken and saute until golden, and transfer to a 13×9 casserole baking dish. Pro Tip: Work in batches if needed so you don’t crowd your pan. Don’t worry about cooking the chicken through; it still needs to go in the oven
- Sautee Mushrooms: Add 3 Tbsp oil along and saute mushrooms and onions until soft and golden. Add garlic and saute another 1-2 min. Spread mixture over the chicken.
- Make the Sauce: 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). 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 with salt and pepper to taste.
- Combine and Bake: Pour sauce over the chicken casserole. Cover with foil and bake chicken and mushroom casserole at 350˚F for 45 minutes. Garnish with parsley if desired.
Serve with
This chicken bakes in gravy so it is great served over Creamy Mashed Potatoes or Egg noodles (the same way we serve Beef Stroganoff). It’s also great paired with these fresh sides:
Baked Asparagus Cucumber Tomato Salad Caesar Salad Roasted Brussels Sprouts
Common Questions
More Casserole Recipes:
Casseroles are perfect for parties and gatherings because they are easy to make and easy to scale up. These casserole recipes always get rave reviews:
Lasagna – arguably the “ultimate” casseroleStuffed Shells – so easy with a 3 cheese fillingLoaded Mashed Potato Casserole – creamy, cheesy, delicious!Green Bean Casserole – elegant and made from scratchSweet Potato Casserole – with crunchy pecan toppingBaked Tilapia Casserole – topped with veggies
