Description
Chicken Gloria is a comforting chicken and mushroom casserole featuring tender chicken breasts, sautéed mushrooms, and a creamy homemade sauce. Baked until deliciously tender, this easy family dinner pairs perfectly with mashed potatoes, rice, or pasta.
Ingredients
For the Chicken and Mushroom Casserole
- 2½ lbs chicken breasts (4–5 large), cut into 1-inch-thick strips
- 1½ teaspoons sea salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
- 1 cup all-purpose flour, for coating
- 6 tablespoons olive oil, divided
- 1 lb white mushrooms, thickly sliced
- 1 medium onion, finely diced
- 3 garlic cloves, minced
For the Creamy Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1½ cups chicken broth
- 1 tablespoon lemon juice
- 1 cup half-and-half, or ½ cup milk and ½ cup heavy cream
- Additional salt and black pepper, to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Season the chicken strips with salt and pepper. Dredge each piece in flour, shaking off any excess.
- Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Sauté the chicken in batches until golden on both sides. The chicken does not need to be fully cooked at this stage.
- Transfer the browned chicken to a 13 × 9-inch casserole dish, arranging the pieces in an even layer.
- Add the remaining 3 tablespoons of olive oil to the skillet. Sauté the sliced mushrooms and diced onion until softened and golden.
- Add the minced garlic and cook for another 1–2 minutes, stirring frequently.
- Spread the mushroom and onion mixture evenly over the chicken.
- In a saucepan or the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes until lightly golden.
- Gradually whisk in the chicken broth, lemon juice, and ¼ teaspoon black pepper until the sauce is smooth.
- Stir in the half-and-half and bring the mixture to a gentle simmer. Season with additional salt and pepper to taste.
- Pour the creamy sauce evenly over the chicken and mushroom mixture.
- Cover the casserole dish tightly with aluminum foil and bake for 45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Remove from the oven and let the casserole rest for a few minutes before serving.
- Serve warm over mashed potatoes, pasta, or rice, spooning plenty of creamy mushroom sauce over each portion.
Notes
- Best side dishes: Serve with creamy mashed potatoes, steamed rice, buttered noodles, or roasted vegetables.
- Add a fresh side: A green salad, steamed broccoli, or green beans balances the rich, creamy sauce.
- Garnish: Sprinkle with fresh parsley for extra color and freshness.
- Refrigeration: Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Reheating: Warm individual portions in the microwave or reheat in a covered oven-safe dish at 325°F (165°C) until heated through. Add a splash of chicken broth or milk if the sauce has thickened.
- Freezing: Freeze cooled portions in airtight, freezer-safe containers for up to 2 months for best quality. Cream-based sauces may separate slightly after thawing.
- Make ahead: Brown the chicken and prepare the mushroom mixture in advance. Refrigerate them separately, then prepare the sauce, assemble, and bake when ready.
- Avoid overcooking: Check that the chicken reaches 165°F (74°C) to ensure it is safely cooked while remaining tender.