Last updated on November 4th, 2018 at 07:30 pm
Chicken Gloria or Chicken a la Gloria is a comforting chicken and mushroom casserole. A super quick to prepare delicious and mouthwatering dish perfect for a weeknight.
Chicken Gloria or Chicken a la Gloria is an old chicken casserole dish that many of us have grown up with. Not sure who Gloria is or where the origin of this dish comes from but it’s a favorite of mine.
Chicken Gloria is a hearty chicken dish that has become so popular and a favorite because of how easy it is to prepare and simply for the fact that it’s creamy, cheesy and delicious! This chicken is incredibly tender, loaded with mushrooms and a true comforting dish!
I love to use cremini mushrooms in this casseroles but regular white mushrooms work just as well. This chicken and mushroom dish is so quick to make and it’s simply mouthwatering. Chicken and mushrooms for me is a great combination and I just love the idea of marrying the two and because you basically cook the chicken twice, once fried and once in the oven, it becomes super moist and delicious.
And because cheese makes everything better, just like bacon, I added some to this casserole, so now you have a cheesy, juicy chicken and mushroom casserole. Usually Muenster cheese is used in this casserole, but I couldn’t find it, so I used Swiss cheese, but the outcome is the same.
Like this chicken dish? Try these:
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Chicken Gloria
Ingredients
- 1 lb chicken breasts boneless and skinless, cut in half lengthwise (about 3 breasts)
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 1/3 cup all-purpose flour
- 2 tbsp vegetable oil
- 1 tbsp butter unsalted
- 8 oz mushrooms fresh, I used cremini mushrooms, sliced
- 1/2 cup sherry wine
- 18 oz cream of mushroom soup 1 can
- 6 slices Swiss cheese or Muenster cheese
- 1 tbsp parsley chopped, for garnish
Instructions
- Heat oven to 350 F degrees.
- Season both sides of the chicken with salt and pepper. Add the flour to a shallow dish. Coat both sides of the chicken with flour; shake off excess flour.
- In a large skillet, heat the oil over medium heat. Brown chicken on both sides. Note that the chicken doesn't have to be cooked thoroughly because it will finish cooking in the oven.
- Transfer chicken to a 13x9 inch baking dish.
- Add the butter to the same skillet and melt over medium high heat. Add mushrooms and season a bit with salt and pepper. Cook mushrooms until golden brown. Stir in sherry and cook for an additional 2 minutes. Stir in soup and cook until thoroughly heated.
- Pour the mushroom sauce over the chicken and top with cheese so that the entire casserole is topped with cheese.
- Cover dish with foil and bake for 30 minutes. After 30 minutes, turn oven to broil and remove foil from dish; broil for a couple minutes to brown the cheese, making sure you don't burn it.
- Garnish with parsley and serve.
Notes
- Boneless skinless chicken thighs can be used as well instead of the chicken breast.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition
Recipe originally published October 2014.
Everyone Loves this!! Ive shared this recipe, & people were thrilled!!
Yay! Glad you enjoyed it!
It looks so yummy and tasty. I will try doing this tommorrow. Thanks for your nice recipe.
Is there a tested recipe with a replacement for the mushrooms?? Hate mushrooms.
Thank you!
You can use cream of chicken soup and just leave out the mushrooms.
What can I use in place of the sherry wine?
You can use any type of white wine, or if you’re looking for a non alcoholic option you can use some chicken or veggie broth.
Ive used apple cider before to replace sherry in different revipes…i have not tried the chicken gloria yet but i plan on it soon
This recipe calls for “creamy mushroom soup” I have cream of mushroom soup…. Do I add the milk/water to it to make the soup or just add it straight from the can (concentrate)
Same thing, that will work, just from the can. I meant to say cream of mushroom soup. 🙂
Great, thanks so much! Excited to make this 🙂
Looks delicious. Could I use 1kilo of chicken thigh fillets instead or would I need to double the recipe.
Yes absolutely!
This was very good. It tasted alot like chicken marsala. To make it much easier I skipped cooking the chicken and mushrooms in a seperate pan and made this into a one pot dinner. I also only had an 11oz can of cream of mushroom 98% fat free so I used less sherry like 1/3 cup and added a little milk too.
I searched in Pinterest “chicken breast” and this recipe came up!
I JUST finished making it and wow, it’s absolutely amazing. The chicken is so tender and my 3 year old gobbled it up!
I only had mozzarella cheese and red wine so I substituted those and added in garlic and onions when I sautéed the mushrooms.
Thank you so much!!! 🙂
Hi Ashley, so glad you liked it. 🙂
This looks amazing, Jo. I’ve got to try this!
All of my favorite things in one casserole dish! How have I never had it?? Pinned!
Thanks Justine! 🙂
The directions say cook time is 60 min. but it says to bake for 30 min. Is the other 30 for sauteing chicken and then the mushrooms? I’m trying this tonight along with roasted parmesan broccoli florets. Continue to love your blogs and the photography.
You’ve got it Karen. Thank you so much Karen. 🙂
http://www.melissassouthernstylekitchen.com/2014/06/roasted-panko-parmesan-broccoli.html This was the recipe that complemented your wonderful chicken. I took a pic but it couldn’t compare to yours! I used tenderloins and think it was not as good as breasts…perhaps thighs would be good too.
That’s my kind of broccoli, I have a similar recipe here. I’m glad you liked the chicken. Actually a friend just told me she makes something similar with pork chops, but yes thighs would be great here too. 🙂
making this dish now can’t wait to see how it turns out
I cook for 10 every meal sometimes up to 15
This is easy to prepare
That’s great Delene, let me know how it turns out. 🙂
I don’t typically make casseroles, but this looks really yummy!
You are such a wonderful cook. I love your blog as I have gushed about before. This is merely another grand example. I love fall. But I agree the gorgeous time is short lived. We don’t get snow here in the NW, but we do get grey skies and rain. So I guess we better soak up the good falll times of gorgeous leaves and mums while they are here!
Thank you Carol so much, it means so much to me. You’re awesome!
Oh my goodness! I’m more of a chicken person. This is going to be made. Yum! Thanks for sharing!
My pleasure Leslie 🙂
Lovely like all your recipies, and great pictures! 🙂
Thank you so much Paola 🙂
Hi Jo,
I hope you’re well.
Two questions:
if I can’t get tinned mushroom soup but only packets. If I use that how would I do if and what to use instead of the sherry wine? I don’t have alcohol in my home.
Thank you,
Judy.
Hi Judy,
For the packets of mushroom soup you should just be able to mix it with milk or water, it should say on the package. As a replacement for sherry wine, you could use apple cider or simply just some chicken broth.