This Chicken Gloria casserole is made from scratch using fresh mushrooms, cream, garlic, sherry, and deliciously melty cheese on top. Total comfort!
This classic American dish was invented by Betty Crocker, apparently. It's been in some families for at least a couple of generations. It's sometimes fun to revisit classics, so I put my own spin on this one.
This creamy chicken casserole is often made with cream of mushroom soup, but I prefer to make the cream sauce with fresh mushrooms from scratch. It's not that much more effort, and the flavor payoff is worth it.
Yes, if you were wondering, the 80s Laura Branigan song has been perpetually stuck in my head while working on this recipe. I hope you'll enjoy this glorious creamy chicken and mushroom casserole! 😉
How to make Chicken Gloria (summary):
Prep all ingredients. Cut the chicken in half lengthwise so you've got 6 thinner pieces. Season each piece with salt & pepper and then coat in flour. Pan fry each piece of chicken (do two batches) for a few minutes/side until lightly browned (chicken will finish cooking in the oven). Transfer chicken to a 9x13 (or similar size) 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 over the chicken and mushrooms. 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. (Full ingredients & instructions are in the recipe card below)
If you want a simplified version of this recipe, check out my Creamy Sherry Chicken.
Can I sub the sherry for anything?
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, 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.
Can I sub the Muenster cheese for anything?
Yes, try Swiss Cheese, Gruyère, Fontina, Provolone, or even something like mozzarella. Basically, any mild-tasting easy melting cheese will be good.
Recipe notes & tips:
- 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!
What to serve with Chicken a la Gloria?
Try pasta or egg noodles, mashed potatoes, or rice. The sauce is goooood. It's quite rich, so some veggies (try my Roasted Green Beans like I have in the photo) or a salad on the side won't hurt either.
More delicious creamy chicken recipes to try:
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!
- 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
- 1.5 cups heavy/whipping cream
- 6 slices Muenster cheese see note
- 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.
- 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.