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.
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.
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.
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.
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.
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!
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
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!
Chicken Gloria
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.
Sarah O. says
Thank you for this recipe!! I just made it for dinner tonight and wow was it delicious! Don’t let the steps discourage you, this was relatively easy to make and so yummy! I used Marsala because it’s what I had on hand and I loved it. Thank you!!
Natasha says
You're very welcome, Sarah! 😀
Audrey says
Omg, I found you again and by accident! lol, I always seem to click on your recipes because they always sound so delicious, pictures so good! I have everything in the house except sherry. Think wine would be good? I also think that I’ll use Gruyère/cheddar. I found this at Trader Joe’s and it’s 1 block. Maybe add a little Parmesan too. I absolutely love cheese and wine kind of recipes! Thanks again and seriously consider moving in with me so you can cook all of my meals!
Natasha says
Haha hi again!! Thank you! 😀 I think sherry really adds a special flavor to this one, but yes, you could use a different kind of wine in a pinch. I think your ideas sound good. Let me know how it goes!
Don says
Fantastic! I cook a wide variety of dishes and was looking for something with a different taste and this was it! I made it per the recipe and wouldn’t change a thing. Thank you!
Miranda @ Salt & Lavender says
Thrilled to hear that, Don! Really appreciate your review. 🙂
Jann says
Love chicken, love mushrooms and love creamy cheesy wine sauces-Awsome
Natasha says
Yay!! Thrilled to hear it. 😀
Wendt says
I’m an avid cook (not baker)!😊. I prepared this recipe to the tee…except I used Havarti cheese and this now is in my top 5 recipes off of Pintrist! It’s so favorable, you want to moan!! Use lots more mushrooms if you love mushrooms!!
Natasha says
That's awesome!!!
Dakota Cassidy says
Did I miss the oven temp?
Natasha says
Step 1. 375F. Enjoy! 🙂
Linda says
Is there something non- alcoholic that can be used in place of the sherry?
Natasha says
Hi! Not that I know of, unfortunately. It's a very distinctive flavor and makes the dish what it is.
Beth says
Super delish!! I love mushrooms so I doubled them! Served it with red skin mashed potatoes made in my instant pot & green beans with garlic. My husband & one son devoured it! My other son is super picky.
Miranda @ Salt & Lavender says
Happy it was a hit, Beth! Thanks for your review. 🙂
Laura says
Best recipe ever! It’s my new favorite dish!
I’m trying to make this for my family on vacation and I have a cousin who is allergic to gluten. What can I substitute the flour with so it still tastes amazing?
Natasha says
Hi Laura! I'm so glad you like it! Hmmm... I would say skip the breading and then add a cornstarch slurry to the sauce to thicken it up. But I haven't tested. You might need to do a little experimenting.
Susan says
My husband has Celiac disease and can’t eat gluten. There are many all purpose gluten free flours available that you can use in place of regular flour. Depending on the grocery store, they can be found with the regular flour or in a separate gluten free section.
jane smith says
Enjoy this and ask him to make something for himself.
Martha A Rainville says
Would it be okay to uses boneless chicken breasts? How about chicken tenders?
Thank you!
Natasha says
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.
Beth S. says
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.
Natasha says
Thank you!! I'm thrilled to hear that. I appreciate your 5-star review! 🙂
Ann Snelling says
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.
Natasha says
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.
Vicki Catalano says
Loved it.
Next time I'm going to try Pepper Jack Cheese.
Natasha says
So happy it was a hit, Vicki!!
Kandy Hughes says
I don't eat chicken breast. If I use thighs how long would I cook?
Natasha says
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!
Christine B. says
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!!
Natasha says
So glad you gave it another try! 🙂
Claudia says
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!!
Aries D Blymire says
I like this Chicken Gloria recipe
Natasha says
Thank you so much!
Dania says
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.)
Natasha says
I'm so happy it's a hit, Dania! Thanks for your review!
Susie says
Will covering the chicken with foil make the sauce quite runny? Thanks
Natasha says
I didn't find it runny, but it helps it not to dry out.
Susie Delaney says
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!
Natasha says
I'm so happy you liked it!! 🙂 Appreciate the share! Thanks for your review, Susie!
Kim Beuchat says
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! 😋
Natasha says
I'm thrilled to hear it!! 😀
Bob says
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!
Natasha says
I'm so glad it's a favorite, Bob! Thanks so much for your review!
Kathy Burrell says
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.
Natasha says
Hi Kathy! I'm so glad it was a hit and that your husband enjoyed it too. 🙂
Tracy says
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.
Natasha says
Glad you enjoyed it, Tracy!! 🙂
bill don says
can this recipe be made completely as written, then frozen, thawed and reheated later on. Thanks.
Natasha says
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.
Allison says
Where did you find the Muenster cheese?
Natasha says
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.
Liz says
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.
Natasha says
Yay!! I'm so glad you enjoyed it, Liz. Thanks for your review! 🙂
Celia cocherell says
Very easy to make! Loved the sherry cream sauce ! Thank you
Natasha says
I'm so glad it was a hit!! 🙂 Thanks for your review!
Angela says
Could you use boneless, skinless chicken thighs?
Angela Herring
Natasha says
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.
Melissa H says
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.
Natasha says
Yay! I'm so glad you enjoyed it!! Appreciate you taking the time to write me a review. 🙂
Sarah says
Could this be done in a slow cooker?
Natasha says
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.
Bonnie B says
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
Natasha says
Yay!! That's great to hear, Bonnie! Appreciate you coming back to write me a review. 😀
Steph says
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.
Natasha says
Glad you were able to customize it to your liking, Steph! 🙂
Amanda says
I'm thinking about making this, do you have any suggestions for a side dish with it?
Natasha says
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. 🙂
Terri says
So surprisingly delicious!! From other comments, it sounds like this dish has been around for a while, so glad I finally stumbled onto it!!
Natasha says
I'm so happy you gave it a try and enjoyed it, Terri! 😀
Gloria says
Dry sherry or sweet sherry?
Natasha says
I'd use dry.
Sherry says
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.
Miranda @ Salt & Lavender says
Thrilled you and your family enjoyed it 🙂
Nadia says
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??
Natasha says
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.
Dana says
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.
Natasha says
Wonderful!! 🙂 Thanks for your review!
Jennifer Cartier says
Could you use Alfredo sauce in this and chicken thighs?
Natasha says
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!
Barbara says
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.
Natasha says
I hope you enjoy it! 🙂 Thank you!
Pam says
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.
Natasha says
I'm so happy to hear that, Pam!! 🙂 Thanks for letting me know!
M Fernandez says
Can you use bone in split chicken breasts instead of boneless chicken breasts?
Natasha says
Yes, but I'd just be sure that they're properly cooked (165F) since they're likely to take a bit longer.
CheeseNwine says
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.
Natasha says
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.
Juno4444 says
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?
Natasha says
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).
Mike Hultquist says
This recipe looks seriously phenomenal. All that glorious cheese. Already on my next menu! I need Muenster. YUM.
Natasha says
Thanks, buddy! 🙂 Let me know if you try it! I think it would be right up your alley.
Karen says
My husband loved this. Asked me to make it again!
Natasha says
That's what I like to hear! Thanks so much for taking the time to write me a comment, Karen.
David says
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.
Natasha says
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.
Fathima says
Is there anything nonalcoholic I could substitute for wine? The recipe looks delicious but I can't use wine !!
Natasha says
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
Shelia A Campbell says
Would to try something else beside mushrooms, I hate them!
Natasha says
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?