Chicken Gloria Casserole
Chicken Gloria Casserole is a comforting, creamy dish featuring tender chicken breasts layered with sautéed mushrooms, Swiss or Muenster cheese, and a rich sherry mushroom sauce. Baked to bubbly perfection, this classic family dinner is easy to prepare and perfect for weeknights or special gatherings.
Servings: 6
Calories: 420kcal
Ingredients
- 3 boneless skinless chicken breasts, halved lengthwise
- 1/3 cup all-purpose flour
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces mushrooms thinly sliced
- 1/2 cup sherry wine
- 1 can 18 ounces cream of mushroom soup
- 6 slices Swiss or Muenster cheese
- 2 tablespoons freshly chopped parsley for garnish
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Preheat the oven to 350°F (177°C). Lightly grease or line a 9×13-inch baking dish with parchment paper.
- Season both sides of the chicken breasts with kosher salt and freshly ground black pepper. Dredge each piece in flour, shaking off excess.
- Heat olive oil in a large skillet over medium heat. Brown the chicken on both sides (it doesn’t need to cook through). Transfer the browned chicken to a plate and set aside.
- In the same skillet, melt the butter over medium-high heat. Add the mushrooms, season with salt and pepper, and sauté until golden brown.
- Deglaze the skillet by pouring in the sherry wine, stirring to scrape up any browned bits. Cook for 1-2 minutes to reduce slightly.
- Stir the cream of mushroom soup into the mushrooms and sherry, mixing until smooth and heated through.
- Arrange the browned chicken pieces in the prepared baking dish. Pour the mushroom sauce evenly over the chicken.
- Lay a slice of Swiss or Muenster cheese over each piece of chicken.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and broil for 1-2 minutes, until the cheese is bubbly and lightly browned.
- Let the casserole rest for 5 minutes before serving. Garnish with freshly chopped parsley.
Notes
Sherry wine adds a rich depth of flavor, but you can substitute with chicken broth if preferred.
Muenster cheese melts beautifully, but Swiss offers a slightly sharper taste—both work well.
This casserole pairs perfectly with rice, egg noodles, or crusty bread to soak up the creamy sauce.
Leftovers reheat well and can be stored in the fridge for up to 3 days.