Chicken Gloria
Chicken Gloria or Chicken a la Gloria is a comforting chicken and mushroom casserole. A super quick to prepare delicious and mouthwatering casserole dish perfect for a weeknight ready in 1 hour from start to finish.
Servings: 6
Calories: 349kcal
Equipment
Ingredients
- 1 pound chicken breasts boneless and skinless, cut in half lengthwise (about 3 breasts)
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- ⅓ cup all-purpose flour
- 2 tablespoons vegetable oil
- 1 tablespoon butter unsalted
- 8 ounce mushrooms fresh, I used cremini mushrooms, sliced
- ½ cup sherry wine
- 18 ounce cream of mushroom soup 1 can
- 6 slices Muenster cheese or Swiss cheese
- 1 tablespoon parsley chopped, for garnish
Instructions
- Preheat the oven to 350℉.
- 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.
Video
Notes
- Sherry wine: Traditional in Chicken Gloria and adds a lovely depth. If you don’t have it, dry white wine or even chicken broth with a splash of white wine vinegar does the trick.
- Cream of mushroom soup: This is old-school comfort food, so yes, we’re embracing the can. But if you want to go homemade, you can totally make your own creamy mushroom base.
- Chicken options: Boneless skinless chicken breasts or thighs both work, just make sure they’re not too thick so they cook evenly. If using thighs, they’ll be juicier (and honestly a bit more forgiving).
- Searing the chicken: No need to fully cook it in the skillet, it finishes in the oven. The goal here is golden color and flavor. Don’t skip this step or you’ll miss out on that flavor boost.
- Cheese matters: Muenster is the classic cheese, but Swiss also works great. I've used both, and both are just as delicious. Don't use pre-shredded, go for slices of shred your own block.
- Don't skip the broil: That bubbly, golden cheese topping is what dreams are made of. Just watch it closely so it doesn’t go from bronzed to burnt in 30 seconds flat.
- Make ahead: Assemble the casserole, cover and refrigerate for up to 24 hours. Bake when ready and extend cook time slightly if cold from the fridge.
- Freezer-friendly? Sort of. It’ll freeze okay, but the sauce may separate slightly. Reheat gently and stir well, still tasty, just not as silky.
Nutrition
Serving: 1serving | Calories: 349kcal | Carbohydrates: 12g | Protein: 28g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 85mg | Sodium: 1064mg | Potassium: 573mg | Fiber: 1g | Sugar: 1g | Vitamin A: 421IU | Vitamin C: 3mg | Calcium: 214mg | Iron: 2mg
