Chicken Gloria Casserole
Indulge in the comforting flavors of Chicken Gloria Casserole, a creamy, cheesy dish featuring tender chicken, golden mushrooms, and a rich sherry-infused sauce. Baked to perfection with a bubbly layer of Swiss or Muenster cheese, this classic casserole is a satisfying and simple family dinner.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Main Course
Cuisine: American
Servings: 6
Calories: 400kcal
- 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
Preheat the Oven: Preheat your oven to 350°F (177°C). Lightly grease or line a 9×13-inch baking dish with parchment paper.
Prepare the Chicken: Season both sides of the chicken breasts with salt and pepper. Dredge each piece in flour, shaking off any excess.
Brown the Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken and brown on both sides (it does not need to be fully cooked). Transfer to a plate and set aside.
Sauté the Mushrooms: 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 pan by adding the sherry wine, cooking for 1-2 minutes.
Prepare the Sauce: Stir the cream of mushroom soup into the skillet with the mushrooms and sherry, mixing well. Heat until the sauce is evenly warmed.
Assemble the Casserole: Arrange the browned chicken in the prepared baking dish. Pour the mushroom sauce over the chicken. Top each piece with a slice of Swiss or Muenster cheese.
Bake: Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and broil for 1-2 minutes, until the cheese is bubbly and lightly browned.
Rest and Garnish: Let the casserole rest for 5 minutes before serving. Garnish with freshly chopped parsley.