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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 9×13 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

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.
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
4.97 from 54 votes

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!
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Servings: 6


  • 3 large chicken breasts cut in half lengthwise
  • Salt & pepper to taste
  • 1 tablespoon olive oil
  • 4 tablespoons butter (1/2 stick) divided
  • 8 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


  • 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 9×13 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. 


Calories: 568kcal, Carbohydrates: 8g, Protein: 33g, Fat: 43g, Saturated Fat: 25g, Trans Fat: 1g, Cholesterol: 201mg, Sodium: 399mg, Potassium: 674mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1425IU, Vitamin C: 2mg, Calcium: 258mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

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4.97 from 54 votes (12 ratings without comment)

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  1. Marta Villarreal says:

    Wowzers, thats all I have to say. 🤩

    1. Natasha says:

      Thank you, Marta!

  2. Ann says:

    5 stars
    I made this recipe with pork tenderloin It came out great

    1. Natasha says:

      I love that idea! Thanks, Ann!

  3. Jessie says:

    5 stars
    Made this last night with the minor modifications of also adding cooked spinach on top of the chicken and using provolone cheese since that’s what I had available. Was absolutely delicious, though a touch bland, but definitely a recipe to hold on to and play with in the future to find tune to our preferences. It is VERY rich. Only mentioning because since my BF and I don’t tend to eat a lot of rich foods it has caused some upset with our stomachs, but it was absolutely amazing going in lol

    1. Natasha says:

      Hi Jessie! I’m glad you enjoyed it overall! Be sure to salt it enough as yes cream sauces definitely need plenty of salt to bring out the flavors or they will be on the bland side.

  4. Chef Potpie (Laurel) says:

    5 stars
    OH MY Goodness. This recipe is going straight into in my BEST file and also into my “Company’s Coming” file. I mean, wow! Of course you can’t go wrong with butter, sherry, cream and cheese, and Hubby and I were so impressed with this! SO YUMMY. I realized I was out of dry sherry, so subbed a mixture of cream sherry and marsala. It worked a treat. I served this with sauteed asparagus, shrimp salad, and fresh crusty rolls for the plentiful sauce.
    Natasha, your recipes have never disappointed. Thank you for sharing them!

    1. Natasha says:

      Aww that’s so nice to hear!! 😀 I’m so happy it worked out. Appreciate your review, Laurel!! XO

  5. JUDY P. says:

    I have never purchased sherry before. Could you please suggest the brand that you use for the Chicken Gloria recipe ? Thank-you. Can’t wait to make this recipe.

    1. Natasha says:

      Hi Judy! Sorry – I don’t recall the exact brand, and I’m in Canada, so that may not help you if a certain brand isn’t carried where you live. Just look for dry sherry.

  6. Vicki says:

    5 stars
    So good!

    1. Natasha says:

      Thanks, Vicki!

  7. Delores says:

    It needs some fresh herbs – parsley- basil – oregano but other than that it’s pretty good

  8. Debbie McK says:

    5 stars
    Oh soooo good!!!!!! I made this tonight for the first time and served with mashed potatoes. Definitely a keeper!!!!!

    1. Natasha says:

      Thank you, Debbie!