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This Chicken Gloria casserole is made from scratch using fresh mushrooms, cream, garlic, sherry, and deliciously melty cheese on top. Itβs total comfort food!
Love cheesy baked chicken recipes? Try myΒ Mozzarella Mushroom White Wine Chicken or this Creamy Cheesy Chicken Tetrazzini.
Why youβll love it
This creamy chicken casserole is a cheesy delight that your family will request over and over. Itβs often made with cream of mushroom soup, but I prefer to make the cream sauce with fresh mushrooms from scratch without condensed soup. Itβs not that much more effort, and the flavor payoff is SO worth it! Trust me.
This classic American dish was invented by Betty Crocker, apparently. Itβs been in some families for at least a couple of generations. I think that itβs fun to revisit classics, so I put my own homemade spin on this one. And yes, if you were wondering, I totally did sing the β80s Laura Branigan song while I was working on this recipe.
Our kitchen thinks this creamy chicken and mushroom casserole is pretty glorious, but if you want a simplified version of this recipe, check out myΒ Creamy Sherry Chicken!
What youβll need
- Chicken β weβre using three large chicken breasts cut lengthwise
- Salt & pepper and flour β for seasoning the chicken and dredging
- Olive oil and butter β for pan frying the chicken and mushrooms
- Mushrooms β I chose cremini mushrooms for their meaty texture and earthy flavor. You could also sub in cut-up portobellos.
- Garlic β weβre using two cloves of garlic, but feel free to use more
- Sherry β dry sherry is best here
- Cream β heavy cream yields the most luxurious sauce. I donβt recommend using anything with a lower fat content since itβll be thinner, could curdle, and wonβt taste nearly as good
- Cheese β Muenster is the classic choice, but if you canβt find it, use Swiss Cheese, GruyΓ¨re, Fontina, Provolone, or even something like mozzarella. Basically, any mild-tasting easy melting cheese will work.
Can I sub the sherry for anything?
- You could try another fortified wine such as marsala or madeira. If youβre in a pinch, you could use a dry white wine. The sherry gives this dish its signature flavor, though, so I really donβt recommend omitting it or subbing it for something like chicken broth. It just wonβt taste the same.
- I donβt recommend using cooking wines either. They tend to be too salty and donβt taste as good as the real thing.
How to make Chicken Gloria
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Prep all ingredients. Cut the chicken in half lengthwise so youβve got 6 thinner cutlets. Season each piece with salt & pepper and coat in flour. Pan fry each piece of chicken (do two batches) for a few minutes/side until lightly browned. Transfer chicken to a 9Γ13 or similar size baking dish.
SautΓ© the mushrooms in the same pan you cooked the chicken in, then add them on top of and around the chicken in the casserole dish. Again in the same skillet, make the sauce. It should reach a similar consistency to Alfredo sauce before you pour it into the baking dish.
Top the chicken with the cheese slices, and then cover the baking dish with foil. Bake for 20 minutes, then take the foil off and broil to brown the cheese. Enjoy!
Tips for success
- If you canβt find pre-sliced Muenster cheese, I recommend buying more than you think youβll need. Itβs quite difficult to slice it thin with just a kitchen knife, so youβll need to do slightly thicker slices. Thatβs what I did for this recipe.
- Itβs unlikely with the timing on this recipe that the chicken will be undercooked if you follow the steps, but itβs always a good idea to use an instant read meat thermometer to test whether chicken is done or not. Itβs safe to eat at 165F, and the chicken will continue cooking for a bit after you take it out of the oven.
- I use cooking tongs to quickly flip the chicken when searing it. I use this tool so often when cooking!
What to serve with Chicken Gloria
- Try pasta or Buttered Egg Noodles, Mashed Potatoes, or rice to soak up the cheesy sauce.
- Itβs quite rich, so some veggies would work great. Try my Roasted Green Beans like I plated in the photo.
- A side salad wonβt hurt either! One with romaine lettuce and this homemade Caesar Dressing would go perfectly.Β
Leftovers and storage
- You can store leftovers in an airtight container in the fridge for 3-4 days.
- For best results, reheat in the oven so the cheese melts again. Try 350F until itβs warmed through. You could also microwave it in small increments.
- I donβt recommend freezing leftovers because of the dairy content, but youβre welcome to try.
Will you make this Chicken a la Gloria recipe? Did you grow up with it? If youβve made this recipe or have any questions, leave me a comment/review below!
Chicken Gloria
IngredientsΒ
- 3 large chicken breasts
- Salt & pepper to taste
- Flour for dredging + 2 tablespoons flour
- 1 tablespoon olive oil
- 4 tablespoons butter (1/2 stick) divided
- 8 ounces cremini mushrooms sliced
- 2 cloves garlic minced
- 1/2 cup sherry dry
- 1.5 cups heavy/whipping cream
- 6 slices Muenster cheese see note
InstructionsΒ
- I recommend prepping all ingredients prior to getting this recipe started. Preheat your oven to 375F and position the rack in the top third of the oven.
- Cut the chicken breasts in half lengthwise so you've got 6 thinner cutlets. Generously season both sides of each piece with salt & pepper and coat each piece in flour. Shake off any excess flour.
- Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan heat up for a few minutes. Cook the chicken in two batches, lightly browning each piece of chicken for about 3-4 minutes per side (don't cook them completely or they'll overcook in the oven). Transfer the chicken to a 9Γ13 casserole dish as you finish browning each batch. You will likely need to add a splash more olive oil (about a tablespoon or less) to the second batch if the pan is dry.
- Add 1 tablespoon of the butter to the same skillet you cooked the chicken in. Once it melts, add the mushrooms and cook them until they're seared and their water is released and cooked off (about 5 minutes). Take the skillet off the heat and transfer the mushrooms to the casserole dish (add them around and on top of the chicken as desired).
- In the same skillet, over medium heat, add the remaining 2 tablespoons of butter. Once it melts, add the flour and garlic. Cook for about a minute, stirring nearly constantly.
- Pour in the sherry and then slowly whisk in the cream until the flour has dissolved and you've got a smooth sauce (and scrape up any browned bits from the bottom of the pan). Cook it for a few minutes (continue whisking) so it thickens up a bit (don't let it get too thick because it'll reduce more in the oven). Add in a bit of salt & pepper to the sauce.
- Pour the cream sauce over the chicken and mushrooms.
- Top the chicken with the cheese slices.
- Cover the casserole with foil and bake for 20 minutes.
- Take the foil off and broil for a few minutes until the cheese has browned (watch it carefully).
- Let the chicken rest for a few minutes and then serve.
Notes
- You may sub the sherry for marsala.Β
- You may swap the Muenster cheese for Swiss cheese or something else that melts well like Gruyere or even mozzarella.Β
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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As soon as the weather cools down, this recipe is next on my list. I made the green beans tonight and they were delicious! My husband loves garlic.
I hope you enjoy it! π Thank you!
This recipe is delicious! Very tender and tasty. Had it for lunch with a side of rice a roni and green beans. Definitely a keeper.
Iβm so happy to hear that, Pam!! π Thanks for letting me know!
Can you use bone in split chicken breasts instead of boneless chicken breasts?
Yes, but Iβd just be sure that theyβre properly cooked (165F) since theyβre likely to take a bit longer.
SOOO GOOD omg
Every time I make a new recipe from this blog, I say βnow, this is my favoriteβ. Said it last time, what do you know, said it again after making this one. But I really do mean it this time. I think.
The only change I mad was cooking the sauce until completely thick, then took it off the stove, and baked the chicken, mushroom, cheese mix in the oven without the sauce as directed for 20 minutes. Added the sauce after baking, once it was out of the oven. I was worried the cream sauce would curdle in the oven.
I also added a generous scoop of red pepper flakes.
YUM.
Iβm so happy you enjoyed it and youβre liking my recipes in general. π Appreciate you taking the time to write me a review. I tested this more than once, and I never had problems with the cream curdling, but I hear ya. If you use something lower fat (like half-and-half or milk) then thatβs more of a concern.
Delicious!! Another recipe success! Though all of the recipes Iβve tried turn out delicious. My husband usually doesnβt enjoy rich meals but he loved this chicken. Only thing: my sauce turned quite gray. Is this typical due to the mushrooms?
Iβm so glad you two enjoyed it!! π I would say that was likely due to the mushrooms, yes. Did you cook all the water out of them? Iβve had that happen too in other recipes before (like mushroom soups especially).
This recipe looks seriously phenomenal. All that glorious cheese. Already on my next menu! I need Muenster. YUM.
Thanks, buddy! π Let me know if you try it! I think it would be right up your alley.
My husband loved this. Asked me to make it again!
Thatβs what I like to hear! Thanks so much for taking the time to write me a comment, Karen.
Hi Natasha. I mede this tonight and it was fabulous. I probably could have used a bit more flour to thicken up my cream sauce more but the taste was wonderful. Paired it with grilled asparagus. Looking forward to making more of your recipes.
Iβm so glad you enjoyed it, David!! π For next time, you could for sure add a bit more flour or just let it reduce a little longer. The second time I tested it, I let it reduce a bit too long and most of the sauce cooked off after baking it, so thatβs why I put the note in the recipe card.
Is there anything nonalcoholic I could substitute for wine? The recipe looks delicious but I canβt use wine !!
Hi Fathima! Unfortunately, the recipeβs signature flavor is due to the sherry. You could try subbing with chicken broth, but honestly it wonβt be the same at all. I am not sure if you could perhaps buy sherry with the alcohol removedβ¦ I know alcohol-free wines do exist. I think your best bet may be to make a different recipe. This one has baked chicken and cheese in a marinara sauce: https://bit.ly/3qxg64z and this one has mushrooms and melty cheese as well and does taste ok if you sub the wine with chicken broth: https://bit.ly/3qttjLt
Would to try something else beside mushrooms, I hate them!
You could probably leave them out. This is a classic dish and Iβve only made it as tested, but maybe sautΓ© an onion instead?