Description
This Chicken Casserole Recipe, also known as Chicken Gloria, features tender, golden chicken breasts baked in a creamy mushroom sauce. Coated with a light flour crust and sautéed to perfection, the chicken is combined with sautéed mushrooms, onions, and garlic, then smothered in a rich, velvety sauce made from butter, flour, chicken broth, lemon juice, and half and half. Baked to meld all flavors beautifully, this casserole is perfect served over mashed potatoes, pasta, or rice for a comforting, hearty meal.
Ingredients
Scale
Chicken
- 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
- 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
- Season and Coat Chicken: Season the chicken strips with 1 1/2 tsp sea salt and 1/4 tsp black pepper. Dredge each piece thoroughly in 1 cup of all-purpose flour, coating both sides evenly.
- Sauté Chicken: Heat 3 Tbsp olive oil in a large skillet over medium-high heat. When the oil is hot, add the floured chicken strips in batches to avoid crowding. Sauté each batch until the chicken is golden brown on both sides, but not cooked through. Remove chicken and transfer it to a 13×9 inch casserole baking dish.
- Sauté Vegetables: Carefully scrape any leftover bits from the skillet to prevent burning. Add the remaining 3 Tbsp olive oil along with the sliced mushrooms and diced onion. Cook, stirring occasionally, until the vegetables are soft and golden, about 5-7 minutes. Add the minced garlic and sauté for an additional 1 to 2 minutes until fragrant. Spread this mushroom and onion mixture evenly over the chicken in the casserole dish.
- Prepare Sauce: In a medium saucepan or the same skillet, melt 3 Tbsp unsalted butter over medium heat. Whisk in 3 Tbsp flour and cook for 1-2 minutes until the mixture turns lightly golden to form a roux. Gradually whisk in 1 1/2 cups chicken broth, 1 Tbsp lemon juice, and 1/4 tsp black pepper until smooth. Stir in 1 cup half and half and bring the sauce to a gentle simmer, allowing it to thicken. Season with additional salt and pepper to taste.
- Assemble and Bake: Pour the creamy sauce evenly over the chicken and vegetable mixture in the casserole dish. Cover the dish tightly with aluminum foil and bake in a preheated oven at 350°F (175°C) for 45 minutes. The chicken will finish cooking in the oven and absorb all the rich flavors of the sauce.
- Serve: Remove the casserole from the oven and serve warm or hot, ideally over mashed potatoes, pasta, or rice for a satisfying meal.
Notes
- The chicken in this casserole turns incredibly tender, making every bite delightful.
- This dish reheats very well, so leftovers are perfect for next-day meals.
- Ensure not to overcrowd the pan when sautéing chicken for a perfect golden crust.
- You can substitute half and half with a mix of milk and heavy cream if preferred.
- For best flavor, use fresh lemon juice and quality chicken broth.
Nutrition
- Serving Size: 1 serving
- Calories: 340 kcal
- Sugar: 1 g
- Sodium: 155 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 90 mg
