#Creamy #Chicken #Casserole #Recipe
Creamy Chicken Casserole Recipe
This Creamy Chicken Casserole with mushrooms (known to some as “Chicken Gloria”), will win you over. This chicken bake is the PERFECT party dish and is a reader favorite. It is a treasure of a recipe.
CREAMY CHICKEN BAKE
One of my favorite chicken dishes (READ THE RAVE REVIEWS)! It’s not my favorite because it’s so simple to make…it’s just so darn good! My whole family loves this dish. Chicken is smothered and baked in a delicious cream sauce and baked to tender, juicy perfection. Just a few ingredients and minutes to throw together, this is one dish the whole family will love.
Ingredients
2 1/2 to 3 lbs Boneless Skinless Chicken Breasts (I use 4 large breasts)
1 can Cream of Mushroom Soup (10 3/4 ounces, condensed ) *Or make Homemade Condensed Cream Of Mushroom Soup, using equivalent amount
1 can Cream of Chicken Soup (10 3/4 ounces, condensed) *Or make Homemade Condensed Cream of Chicken Soup, equivalent amount
1 Cup Sour Cream
8 oz can Mushrooms drained (stems and pieces – or use fresh) *optional
1/2 Cup Water
1/2 teaspoon Onion Powder
1 teaspoon Chives (chopped)
Few dashes of Paprika
Salt and Pepper to taste
Instructions
Season chicken with salt and pepper and dredge both sides in flour. Heat 3 Tbsp oil in a large skillet over medium/high heat. Once oil is hot, add chicken and saute until golden. 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. Transfer chicken to a 13x9 casserole baking dish.
Scrape of any debris from the skillet. Add 3 Tbsp oil along with sliced mushrooms and diced onions and saute until soft and golden. Add garlic and saute another 1-2 min. Spread mixture over the chicken.
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.
Pour sauce over the chicken and mushrooms. Cover with foil and bake at 350˚F for 45 minutes. Serve warm or hot over mashed potatoes, pasta or rice.
This Creamy Chicken Casserole with mushrooms (known to some as “Chicken Gloria”), will win you over. This chicken bake is the PERFECT party dish and is a reader favorite. It is a treasure of a recipe.
CREAMY CHICKEN BAKE
One of my favorite chicken dishes (READ THE RAVE REVIEWS)! It’s not my favorite because it’s so simple to make…it’s just so darn good! My whole family loves this dish. Chicken is smothered and baked in a delicious cream sauce and baked to tender, juicy perfection. Just a few ingredients and minutes to throw together, this is one dish the whole family will love.
Ingredients
2 1/2 to 3 lbs Boneless Skinless Chicken Breasts (I use 4 large breasts)
1 can Cream of Mushroom Soup (10 3/4 ounces, condensed ) *Or make Homemade Condensed Cream Of Mushroom Soup, using equivalent amount
1 can Cream of Chicken Soup (10 3/4 ounces, condensed) *Or make Homemade Condensed Cream of Chicken Soup, equivalent amount
1 Cup Sour Cream
8 oz can Mushrooms drained (stems and pieces – or use fresh) *optional
1/2 Cup Water
1/2 teaspoon Onion Powder
1 teaspoon Chives (chopped)
Few dashes of Paprika
Salt and Pepper to taste
Instructions
Season chicken with salt and pepper and dredge both sides in flour. Heat 3 Tbsp oil in a large skillet over medium/high heat. Once oil is hot, add chicken and saute until golden. 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. Transfer chicken to a 13x9 casserole baking dish.
Scrape of any debris from the skillet. Add 3 Tbsp oil along with sliced mushrooms and diced onions and saute until soft and golden. Add garlic and saute another 1-2 min. Spread mixture over the chicken.
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.
Pour sauce over the chicken and mushrooms. Cover with foil and bake at 350˚F for 45 minutes. Serve warm or hot over mashed potatoes, pasta or rice.
