Description
This Chicken Casserole Recipe, also known as Chicken Gloria, features tender strips of chicken breasts sautéed with mushrooms, onions, and garlic, then baked in a creamy, flavorful sauce. Perfect as a comforting family dinner, it pairs wonderfully with mashed potatoes, pasta, or rice.
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 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 the Chicken: Season the chicken strips with 1 1/2 tsp sea salt and 1/4 tsp black pepper. Dredge both sides of the chicken pieces in 1 cup of all-purpose flour, coating them evenly.
- Sauté the Chicken: Heat 3 Tbsp of olive oil in a large skillet over medium-high heat. Once hot, add the floured chicken strips in batches to avoid overcrowding the pan. Saute until the chicken is golden brown on the outside, but not fully cooked through as it will finish cooking in the oven. Transfer the browned chicken pieces to a 13×9 inch casserole baking dish.
- Sauté Vegetables: In the same skillet, scrape off any browned bits from the chicken. Add the remaining 3 Tbsp olive oil, then add the sliced mushrooms and diced onions. Sauté over medium heat until both are soft and golden, about 5-7 minutes. Add minced garlic and cook for another 1-2 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 Tbsp unsalted butter over medium heat. Whisk in 3 Tbsp all-purpose flour and cook, whisking constantly, until the mixture turns a light golden color, about 1-2 minutes.
- Add Liquids and Season: Gradually whisk in 1 1/2 cups chicken broth, 1 Tbsp lemon juice, and 1/4 tsp black pepper, stirring until the sauce is smooth and begins to thicken. Stir in 1 cup half and half (or a combination of 1/2 cup milk and 1/2 cup heavy cream). Bring the sauce to a gentle simmer and season generously with salt and pepper to taste.
- Assemble and Bake: Pour the creamy sauce evenly over the chicken and mushrooms in the casserole dish. Cover tightly with foil and bake in a preheated oven at 350°F (175°C) for 45 minutes, until the chicken is cooked through and the sauce is bubbling.
- Serve: Serve the Chicken Gloria warm or hot, ideally over mashed potatoes, pasta, or rice for a complete meal. Enjoy!
Notes
- The chicken in this casserole is incredibly tender and flavorful, making every bite enjoyable.
- This dish reheats very well, so leftover portions can be saved and warmed up for later meals.
- You can substitute half and half with a mixture of milk and heavy cream if preferred.
- Do not overcrowd the skillet when browning the chicken to ensure a nice 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
