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    Home » Chicken & Poultry

    Chicken Gloria

    Published: Mar 5, 2021 / Updated: Mar 24, 2022 / 81 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe

    This Chicken Gloria casserole is made from scratch using fresh mushrooms, cream, garlic, sherry, and deliciously melty cheese on top. It's total comfort food!

    Love cheesy baked chicken recipes? Try my Mozzarella Mushroom White Wine Chicken or this Creamy Cheesy Chicken Tetrazzini.

    creamy, cheesy Chicken Gloria in a casserole dish close-up

    Why you'll love it

    This creamy chicken casserole is a cheesy delight that your family will request over and over. It's often made with cream of mushroom soup, but I prefer to make the cream sauce with fresh mushrooms from scratch without condensed soup. It's 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. It's been in some families for at least a couple of generations. I think that it's 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 '80s 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 my Creamy Sherry Chicken!

    What you'll need

    • Chicken - we're using three large chicken breasts cut lengthwise
    • Salt & pepper and flour - for seasoning the chicken and dredging
    • Olive oil and butter - for pan frying the chicken and mushrooms
    • Mushrooms - I chose cremini mushrooms for their meaty texture and earthy flavor. You could also sub in cut-up portobellos.
    • Garlic - we're using two cloves of garlic, but feel free to use more
    • Sherry - dry sherry is best here
    • Cream - heavy cream yields the most luxurious sauce. I don't recommend using anything with a lower fat content since it'll be thinner, could curdle, and won't taste nearly as good
    • Cheese - Muenster is the classic choice, but if you can't find it, use Swiss Cheese, Gruyère, Fontina, Provolone, or even something like mozzarella. Basically, any mild-tasting easy melting cheese will work.
    Chicken Gloria plated with mashed potatoes, roasted green beans, and plenty of creamy mushroom sherry sauce

    Can I sub the sherry for anything?

    • You could try another fortified wine such as marsala or madeira. If you're in a pinch, you could use a dry white wine. The sherry gives this dish its signature flavor, though, so I really don't recommend omitting it or subbing it for something like chicken broth. It just won't taste the same.
    • I don't recommend using cooking wines either. They tend to be too salty and don't 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.

    pan frying chicken and adding it to a baking dish

    Prep all ingredients. Cut the chicken in half lengthwise so you've 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 9x13 or similar size baking dish.

    adding mushrooms and cream sauce to chicken gloria in a baking dish

    Sauté 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.

    chicken gloria before and after baking

    Top the chicken with the cheese slices, and then cover the baking dish with foil. Bake for 20 minutes at 375F, then take the foil off and broil to brown the cheese. Enjoy!

    Tips for success

    • If you can't find pre-sliced Muenster cheese, I recommend buying more than you think you'll need. It's quite difficult to slice it thin with just a kitchen knife, so you'll need to do slightly thicker slices. That's what I did for this recipe.
    • It's unlikely with the timing on this recipe that the chicken will be undercooked if you follow the steps, but it's always a good idea to use an instant read meat thermometer to test whether chicken is done or not. It's 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!
    Chicken a la Gloria casserole (chicken being lifted by spatula)

    What to serve with Chicken Gloria

    • Try pasta or buttered egg noodles, mashed potatoes, or rice to soak up the cheesy sauce.
    • It's quite rich, so some veggies would work great. Try my Roasted Green Beans like I plated in the photo.
    • A side salad won't hurt either! One with romaine lettuce and this homemade Caesar dressing would go perfectly. 

    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 it's warmed through. You could also microwave it in small increments.
    • I don't recommend freezing leftovers because of the dairy content, but you're welcome to try.

    More delicious chicken recipes

    • Cheesy Chicken Divan
    • Chicken Alfredo Gnocchi Bake
    • Creamy Mushroom Chicken
    • Easy Chicken Marsala
    • Chicken Fettuccine Alfredo
    Chicken Gloria (creamy chicken casserole with mushrooms) plated with the casserole dish in the background

    Will you make this Chicken a la Gloria recipe? Did you grow up with it? If you've made this recipe or have any questions, leave me a comment/review below!

    creamy, cheesy Chicken Gloria in a casserole dish close-up

    Chicken Gloria

    This Chicken Gloria casserole is made from scratch using fresh mushrooms, cream, garlic, sherry, and deliciously melty cheese on top. It's total comfort food!
    4.92 from 24 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 15 mins
    Cook Time 45 mins
    Total Time 1 hr
    Course Main Course
    Cuisine American
    Servings 6
    Calories 568 kcal
    Prevent your screen from going dark

    Ingredients
     

    • 3 large chicken breasts cut in half lengthwise
    • Salt & pepper to taste
    • 1 tablespoon olive oil
    • 4 tablespoons butter (1/2 stick) divided
    • 7 ounces cremini mushrooms sliced
    • 2 cloves garlic minced
    • Flour for dredging + 2 tablespoons flour
    • 1/2 cup sherry dry
    • 1.5 cups heavy/whipping cream
    • 6 slices Muenster cheese see note

    Instructions
     

    • 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 9x13 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. One 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 brown 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. 
    • You may swap the Muenster cheese for Swiss cheese or something else that melts well like Gruyere or even mozzarella. 
    • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
       

    Nutrition

    Calories: 568kcalCarbohydrates: 8gProtein: 33gFat: 43gSaturated Fat: 25gTrans Fat: 1gCholesterol: 201mgSodium: 399mgPotassium: 674mgFiber: 1gSugar: 1gVitamin A: 1425IUVitamin C: 2mgCalcium: 258mgIron: 1mg
    Keyword Chicken a la Gloria, Chicken Gloria, Chicken Mushroom Casserole, Creamy Chicken Casserole
    Author Natasha Bull
    « Easy Roasted Green Beans
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    1. Martha A Rainville says

      March 28, 2023 at 8:44 AM

      Would it be okay to uses boneless chicken breasts? How about chicken tenders?

      Thank you!

      Reply
      • Natasha says

        March 28, 2023 at 9:27 AM

        Hi! Boneless chicken breasts yes, but you may need to just cooking time (165F in the thickest part is what you're looking for). Chicken tenders I'm worried may overcook.

        Reply
    2. Beth S. says

      March 22, 2023 at 6:51 PM

      5 stars
      This was AMAZING!! Absolutely delicious! My husband couldn’t stop raving about this meal & said “it was the best meal he’s ever had!” Will definitely be making this again.

      Reply
      • Natasha says

        March 22, 2023 at 7:32 PM

        Thank you!! I'm thrilled to hear that. I appreciate your 5-star review! 🙂

        Reply
    3. Ann Snelling says

      March 20, 2023 at 8:52 AM

      4 stars
      Like so. Many American recipes it has cheese added which to me destroys the flavour of the chicken and mushrooms ad it overwhelms and is quite unnecessary.
      It says don't use broth use sherry well I prefer the flavour using broth having tried both.

      Reply
      • Natasha says

        March 20, 2023 at 10:26 AM

        I have a creamy mushroom chicken (no cheese) made with chicken broth that you'd probably prefer. Here it is: https://bit.ly/2IJ1JXZ I'm not sure why you'd opt to make this particular recipe if you don't like the cheese (that's kind of the whole point of this one) and if you don't even like sherry.

        Reply
    4. Vicki Catalano says

      March 16, 2023 at 6:56 PM

      Loved it.
      Next time I'm going to try Pepper Jack Cheese.

      Reply
      • Natasha says

        March 17, 2023 at 11:32 AM

        So happy it was a hit, Vicki!!

        Reply
    5. Kandy Hughes says

      March 12, 2023 at 1:08 PM

      I don't eat chicken breast. If I use thighs how long would I cook?

      Reply
      • Natasha says

        March 12, 2023 at 1:28 PM

        I haven't tested with chicken thighs. I don't think the timing will be off by that much as long as you use the boneless/skinless variety. I'd ensure they're cooked to 175F (more than the 165F for chicken breasts) so they're nice and tender. Let me know if you try!

        Reply
    6. Christine B. says

      March 9, 2023 at 7:07 AM

      5 stars
      I’ve made this twice now and it was better the second time. The first time I used sherry vinegar- my mistake! The next time I used the correct sherry and it was absolutely delicious. I love all the mushrooms and the creamy, cheesy sauce. I’ll definitely keep this recipe in my rotation. Another hit!!

      Reply
      • Natasha says

        March 9, 2023 at 10:05 AM

        So glad you gave it another try! 🙂

        Reply
    7. Claudia says

      March 6, 2023 at 10:33 AM

      5 stars
      Delicious! But we added several spices. The sauce was bland to us so we added a tsp.+ red pepper flakes. Also added italian seasoning, soy sauce, lemon, bacon bits and Parmesan cheese. Didn’t measure much-a handful or pinches or a dash. Will make again and probably won’t need the lemon, soy sauce or bacon bits. Also added a slice of pepper Jack cheese. The sauce was amazing once married and cooked!!

      Reply
    8. Aries D Blymire says

      February 28, 2023 at 7:04 AM

      5 stars
      I like this Chicken Gloria recipe

      Reply
      • Natasha says

        February 28, 2023 at 2:58 PM

        Thank you so much!

        Reply
    9. Dania says

      February 6, 2023 at 9:12 PM

      5 stars
      This sauce is excellent!! Next time I make this I will make sure to buy some nice bread to soak up the sauce on my plate!

      The flavor is so great and I love that these are ingredients that I always have on hand in my pantry/fridge. (I used the cheddar Muenster blend Kraft cheese slices, because it’s what I use for sandwiches.)

      Reply
      • Natasha says

        February 7, 2023 at 11:59 AM

        I'm so happy it's a hit, Dania! Thanks for your review!

        Reply
    10. Susie says

      February 6, 2023 at 3:43 PM

      Will covering the chicken with foil make the sauce quite runny? Thanks

      Reply
      • Natasha says

        February 6, 2023 at 7:16 PM

        I didn't find it runny, but it helps it not to dry out.

        Reply
    11. Susie Delaney says

      January 18, 2023 at 7:43 PM

      5 stars
      I made this tonight on the spur of the moment. I had all the ingredients except Muenster cheese, so I used slices of provolone. I have to say, it was fabulous! So easy to make, yet impressive to serve! This recipe is good enough for a special occasion! I served it with small roasted potatoes, again, because that’s what I had. They were delicious dipped in the sauce, but I’d definitely make mashed potatoes next time! I served it with a salad. I already shared it with my friends on Facebook. I highly recommend your version of Chicken Gloria!

      Reply
      • Natasha says

        January 18, 2023 at 8:32 PM

        I'm so happy you liked it!! 🙂 Appreciate the share! Thanks for your review, Susie!

        Reply
    12. Kim Beuchat says

      January 7, 2023 at 6:44 AM

      5 stars
      Made this last night. It was delicious! I used sliced baby portobellos and about 4 cloves of garlic. I paired it with mashed potatoes and your roasted green beans. This was one of my favorite dinners! That sauce! 😋

      Reply
      • Natasha says

        January 7, 2023 at 8:44 AM

        I'm thrilled to hear it!! 😀

        Reply
    13. Bob says

      December 5, 2022 at 4:58 PM

      5 stars
      I made this for my family and we had enough for dinner the following night. I made one and a half times the sauce because I added one and a half times the mushrooms. My family loves it so much especially the sauce. I would love to make it again and make three times the sauce and put it on just about anything. Thank you so much for a great recipe as all your recipes are!

      Reply
      • Natasha says

        December 5, 2022 at 9:44 PM

        I'm so glad it's a favorite, Bob! Thanks so much for your review!

        Reply
    14. Kathy Burrell says

      December 5, 2022 at 12:27 PM

      5 stars
      I made your Chicken Gloria for Sunday dinner with homemade mashed and roasted green beans. The combined flavors were amazing! I consider myself a well seasoned cook, but my husband rarely says anything about my meals. He just eats and watches the football game. But, yesterday he raved over the presentation, and the flavor. He also had a second plate, which he never does. We all had a second plate! Note: If you like gravy on your mashed potatoes, simply set the chicken casserole on it partially. It makes a dramatic presentation and the gravy underneath is then destributed throughout the potatoes. Can say enough about it though. Now one of my husbands favorites. Thank you.

      Reply
      • Natasha says

        December 5, 2022 at 9:52 PM

        Hi Kathy! I'm so glad it was a hit and that your husband enjoyed it too. 🙂

        Reply
    15. Tracy says

      October 6, 2022 at 6:02 PM

      5 stars
      I am on the keto wagon again...while i did not dredge the chicken in flour. I did add 2 tblsp to the sauce. I also used 4 cloves of garlic. It was perfect. I may add another few slices of cheese when it's time to broil.

      Reply
      • Natasha says

        October 7, 2022 at 10:11 AM

        Glad you enjoyed it, Tracy!! 🙂

        Reply
    16. bill don says

      October 5, 2022 at 12:35 PM

      can this recipe be made completely as written, then frozen, thawed and reheated later on. Thanks.

      Reply
      • Natasha says

        October 5, 2022 at 12:48 PM

        Hi Bill! So there are leftovers/storage tips in the post you can take a look at. I would say because of all the cheese and cream in here, freezing isn't ideal, unfortunately. The texture of the sauce and cheese may go a bit weird.

        Reply
    17. Allison says

      September 24, 2022 at 2:33 PM

      Where did you find the Muenster cheese?

      Reply
      • Natasha says

        September 24, 2022 at 9:11 PM

        I believe my regular grocery store had it (Safeway in Canada). I do have suggestions for subs in the blog post if you can't find it, however.

        Reply
    18. Liz says

      August 29, 2022 at 5:00 PM

      5 stars
      In looking for a new recipe for dinner I stumbled across this and it is absolutely divine! I used cooking sherry and I added a little extra to get a stronger flavor but this will absolutely be a staple in my rotation now.
      I made some garlic parmesan butter noodles and broccoli with it and it all went together really well.

      Reply
      • Natasha says

        August 29, 2022 at 9:50 PM

        Yay!! I'm so glad you enjoyed it, Liz. Thanks for your review! 🙂

        Reply
    19. Celia cocherell says

      June 21, 2022 at 12:03 PM

      5 stars
      Very easy to make! Loved the sherry cream sauce ! Thank you

      Reply
      • Natasha says

        June 21, 2022 at 1:17 PM

        I'm so glad it was a hit!! 🙂 Thanks for your review!

        Reply
    20. Angela says

      May 15, 2022 at 4:28 PM

      Could you use boneless, skinless chicken thighs?

      Angela Herring

      Reply
      • Natasha says

        May 15, 2022 at 5:43 PM

        Hi! Sure. I'd probably sear them for a bit longer since they take a bit more time to become tender, but it should work just fine.

        Reply
    21. Melissa H says

      April 29, 2022 at 5:02 AM

      5 stars
      The chicken was cooked to perfection. The sauce and cheese were wonderful. I think next time I will season the chicken more but I went a little light initially. Great recipe. I paired it with mashed potatoes and asparagus.

      Reply
      • Natasha says

        April 29, 2022 at 9:37 AM

        Yay! I'm so glad you enjoyed it!! Appreciate you taking the time to write me a review. 🙂

        Reply
    22. Sarah says

      April 26, 2022 at 7:27 AM

      Could this be done in a slow cooker?

      Reply
      • Natasha says

        April 26, 2022 at 8:57 AM

        Hi Sarah! I'm not really sure how that would work. Like you'd need to do the searing steps in a skillet and make the sauce on the stove too, the slow cooking is likely to overcook the chicken breasts and possibly separate the sauce, and I'm not sure all that melted cheese would be too fun to clean off the slow cooker.

        Reply
    23. Bonnie B says

      April 23, 2022 at 6:01 AM

      5 stars
      OMG this was wonderful. The sauce was delicious, chicken moist. Had friends for dinner what a hit. This will definitaly be on my go to list! Thank You

      Reply
      • Natasha says

        April 23, 2022 at 10:49 AM

        Yay!! That's great to hear, Bonnie! Appreciate you coming back to write me a review. 😀

        Reply
    24. Steph says

      March 29, 2022 at 9:03 AM

      4 stars
      This recipe was comforting and tasty. I did add a lot more spice (and I'm glad I did) -- garlic and onion powder to the chicken, salt to the mushrooms while they reduced and next time I would probably add a bit more garlic & onion powder, and even thyme and maybe some red pepper flakes. I'll be keeping this recipe though. Very good with mashed potatoes and steamed broccoli.

      Reply
      • Natasha says

        March 29, 2022 at 9:54 AM

        Glad you were able to customize it to your liking, Steph! 🙂

        Reply
    25. Amanda says

      March 28, 2022 at 2:33 PM

      I'm thinking about making this, do you have any suggestions for a side dish with it?

      Reply
      • Natasha says

        March 28, 2022 at 3:15 PM

        Hi Amanda! Yup, you must have scrolled past the "what to serve with Chicken Gloria" section in the post. Let me know if you try making it. 🙂

        Reply
    26. Terri says

      March 27, 2022 at 5:44 AM

      5 stars
      So surprisingly delicious!! From other comments, it sounds like this dish has been around for a while, so glad I finally stumbled onto it!!

      Reply
      • Natasha says

        March 27, 2022 at 10:00 AM

        I'm so happy you gave it a try and enjoyed it, Terri! 😀

        Reply
    27. Gloria says

      March 23, 2022 at 8:57 PM

      Dry sherry or sweet sherry?

      Reply
      • Natasha says

        March 24, 2022 at 2:47 PM

        I'd use dry.

        Reply
    28. Sherry says

      January 21, 2022 at 11:54 AM

      5 stars
      Made this last night and a big hit! I only had Provolone which turned out delicious but I have a feeling muenster cheese would have put it over the top. Excellent! My family devoured! I highly suggest to not to substitute the Sherry if you can. It adds such a great flavor.

      Reply
      • Miranda @ Salt & Lavender says

        January 21, 2022 at 1:41 PM

        Thrilled you and your family enjoyed it 🙂

        Reply
    29. Nadia says

      January 10, 2022 at 4:30 PM

      Hi I had a question!
      Have you any experience with prepping the chicken the night before? Frying it in the flour the night before and then refrigerating and then just making up the sauce when youre ready to put in the oven and heating it all up together? I know it will need some extra time but I am wondering about the texture of the chicken, if this recipe is possible to make in advance halfway??

      Reply
      • Natasha says

        January 10, 2022 at 5:13 PM

        Hi Nadia! So, since it's made with chicken breasts, they're really easy to overcook. It's not recommended for food safety reasons to partly cook meat and then store it, so the only safe way is to fully cook the chicken, refrigerate it, and then add it to the casserole the next day. Of course, then you will likely end up with overcooked chicken, sadly. Perhaps try it with chicken thighs instead? Fully cook the chicken the night before, refrigerate it, add it to the casserole, and complete the dish... but at least thighs are much less likely to overcook.

        Reply
    30. Dana says

      January 8, 2022 at 5:01 PM

      5 stars
      This is my favorite! Absolutely amazing flavors and is good left over the next day. I serve it with fresh green beans and garlic mashed potatoes. It’s a big hit.

      Reply
      • Natasha says

        January 8, 2022 at 5:22 PM

        Wonderful!! 🙂 Thanks for your review!

        Reply
    31. Jennifer Cartier says

      October 22, 2021 at 8:18 PM

      Could you use Alfredo sauce in this and chicken thighs?

      Reply
      • Natasha says

        October 23, 2021 at 10:22 AM

        Chicken thighs will work, yes, but I would sear them for a bit longer. As for the Alfredo sauce, I guess so... it'll change the flavor, but if you want a shortcut then that could work. Are you still planning on adding the sherry? I am not entirely sure how well it'll go with Alfredo sauce, but you could give it a go. Let me know if you try!

        Reply
    32. Barbara says

      September 6, 2021 at 7:13 PM

      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.

      Reply
      • Natasha says

        September 6, 2021 at 9:05 PM

        I hope you enjoy it! 🙂 Thank you!

        Reply
    33. Pam says

      August 22, 2021 at 12:39 PM

      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.

      Reply
      • Natasha says

        August 22, 2021 at 12:55 PM

        I'm so happy to hear that, Pam!! 🙂 Thanks for letting me know!

        Reply
    34. M Fernandez says

      May 18, 2021 at 11:53 AM

      Can you use bone in split chicken breasts instead of boneless chicken breasts?

      Reply
      • Natasha says

        May 18, 2021 at 12:04 PM

        Yes, but I'd just be sure that they're properly cooked (165F) since they're likely to take a bit longer.

        Reply
    35. CheeseNwine says

      April 7, 2021 at 4:00 AM

      5 stars
      SOOO GOOD omg
      Every time I make a new recipe from this blog, I say "now, this is my favorite". 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.

      Reply
      • Natasha says

        April 7, 2021 at 8:25 AM

        I'm so happy you enjoyed it and you're liking my recipes in general. 😀 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 that's more of a concern.

        Reply
    36. Juno4444 says

      March 14, 2021 at 3:17 AM

      5 stars
      Delicious!! Another recipe success! Though all of the recipes I’ve tried turn out delicious. My husband usually doesn’t enjoy rich meals but he loved this chicken. Only thing: my sauce turned quite gray. Is this typical due to the mushrooms?

      Reply
      • Natasha says

        March 14, 2021 at 10:49 AM

        I'm so glad you two enjoyed it!! 🙂 I would say that was likely due to the mushrooms, yes. Did you cook all the water out of them? I've had that happen too in other recipes before (like mushroom soups especially).

        Reply
    37. Mike Hultquist says

      March 11, 2021 at 12:54 PM

      5 stars
      This recipe looks seriously phenomenal. All that glorious cheese. Already on my next menu! I need Muenster. YUM.

      Reply
      • Natasha says

        March 11, 2021 at 12:59 PM

        Thanks, buddy! 🙂 Let me know if you try it! I think it would be right up your alley.

        Reply
    38. Karen says

      March 11, 2021 at 8:34 AM

      5 stars
      My husband loved this. Asked me to make it again!

      Reply
      • Natasha says

        March 11, 2021 at 9:28 AM

        That's what I like to hear! Thanks so much for taking the time to write me a comment, Karen.

        Reply
    39. David says

      March 10, 2021 at 9:00 PM

      5 stars
      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.

      Reply
      • Natasha says

        March 11, 2021 at 9:27 AM

        I'm so glad you enjoyed it, David!! 🙂 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 that's why I put the note in the recipe card.

        Reply
    40. Fathima says

      March 9, 2021 at 9:28 AM

      Is there anything nonalcoholic I could substitute for wine? The recipe looks delicious but I can't use wine !!

      Reply
      • Natasha says

        March 9, 2021 at 9:43 AM

        Hi Fathima! Unfortunately, the recipe's signature flavor is due to the sherry. You could try subbing with chicken broth, but honestly it won't be the same at all. I am not sure if you could perhaps buy sherry with the alcohol removed... 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

        Reply
    41. Shelia A Campbell says

      March 7, 2021 at 11:31 AM

      Would to try something else beside mushrooms, I hate them!

      Reply
      • Natasha says

        March 7, 2021 at 11:57 AM

        You could probably leave them out. This is a classic dish and I've only made it as tested, but maybe sauté an onion instead?

        Reply

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