Description
This Chicken Casserole Recipe, also known as Chicken Gloria, features tender strips of chicken breasts coated in flour and sautéed to a golden perfection, topped with a savory mushroom and onion mixture, and smothered in a rich, creamy sauce made from chicken broth, lemon juice, and half and half. Baked until bubbly and flavorful, this comforting dish is perfect served over mashed potatoes, pasta, or rice for a hearty family 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
- Prepare and Brown Chicken: Season the chicken strips with 1 1/2 tsp sea salt and 1/4 tsp black pepper. Dredge both sides of the chicken in 1 cup of all-purpose flour. Heat 3 Tbsp of olive oil in a large skillet over medium-high heat. When the oil is hot, add the chicken strips in batches to avoid overcrowding. Sauté until the chicken is golden brown on all sides but not fully cooked through. Transfer the browned chicken to a 13×9-inch casserole baking dish.
- Sauté Vegetables: Remove any leftover bits from the skillet. Add the remaining 3 Tbsp of olive oil along with the sliced mushrooms and diced onions. Sauté until the vegetables soften and turn golden, about 5-7 minutes. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant. Spread this mushroom and onion mixture evenly over the chicken in the casserole dish.
- Make the Sauce Roux: In a medium saucepan (or the same skillet after cleaning), melt 3 Tbsp of unsalted butter over medium heat. Whisk in 3 Tbsp of all-purpose flour, cooking for 1-2 minutes until the mixture is lightly golden and bubbly, forming a roux.
- Prepare the Cream Sauce: Gradually whisk in 1 1/2 cups of chicken broth, followed by 1 Tbsp lemon juice and 1/4 tsp black pepper. Continue whisking until the sauce is smooth and begins to thicken. Stir in 1 cup of half and half and bring the mixture to a gentle simmer. Season with additional salt and pepper to taste, adjusting the flavor as needed.
- Assemble and Bake: Pour the creamy sauce evenly over the chicken and mushroom mixture in the casserole dish. Cover the dish tightly with foil to retain moisture. Bake in a preheated oven at 350ËšF (175ËšC) for 45 minutes until the chicken is cooked through and the sauce is bubbly and thickened.
- Serve: Remove from the oven and let the casserole rest for a few minutes. Serve warm or hot over mashed potatoes, pasta, or rice to enjoy a comforting and flavorful meal.
Notes
- For a lighter sauce, substitute the half and half with 1/2 cup milk and 1/2 cup heavy cream as suggested.
- To ensure the chicken cooks evenly, cut the chicken breasts into consistent 1-inch strips.
- Do not overcrowd the skillet when browning the chicken to achieve a nice golden crust.
- You can add herbs such as thyme or parsley to the sauce for extra flavor.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently in the oven or microwave.
