Chicken Gloria Casserole – So, funny thing about Chicken Gloria Casserole—the first time I made it, I wasn’t even planning to cook that night. I’d just come back from a long day of errands (you know, the “quick trip” to Target that ends with three hours and a cart full of random stuff you didn’t know you needed?). Anyway, I got home and realized I had chicken in the fridge that was on its last chance before going bad. Panic mode set in.
I vaguely remember my aunt mentioning some casserole she used to make with mushrooms and cheese. I didn’t have her recipe, but I figured, how hard could it be? A little of this, a little of that, and voilà—Chicken Gloria was born in my kitchen that night.
When I pulled it out of the oven, I wasn’t expecting much (after all, I’d kind of winged it). But one bite in, and I knew this was something special. The creamy sauce, the golden cheese, the tender chicken—it was like a hug in casserole form. My husband even stopped scrolling on his phone (which, let’s be real, is the highest compliment), and the kids asked if we could have it again the next night. It’s become a family favorite ever since, and honestly? I love that it started as a total accident.
Why You’ll Love This Chicken Gloria Casserole Recipe?
Why should you make this Chicken Gloria Casserole? Oh, let me count the ways:
- Tender chicken stays juicy thanks to the creamy mushroom sauce.
- That Swiss cheese topping gets all bubbly and golden—it’s like the crown jewel of casseroles.
- Sherry wine adds a little “fancy” flavor without being fussy.
- It’s a one-dish wonder, meaning fewer dishes (because who has time for that?).
- Perfect for weeknights, dinner parties, or when you just need a meal that feels like a warm hug.
Ingredient Notes:
Let’s talk about what makes this dish so good. The ingredients are simple, but they work together like a dream:
- Chicken breasts: Boneless, skinless, and halved for even cooking. They soak up the sauce beautifully.
- Mushrooms: These bring an earthy flavor to the dish. I usually go for Baby Bellas, but white mushrooms are great too.
- Sherry wine: This is what gives the dish its depth. If you don’t have sherry, you can use dry white wine or even chicken broth.
- Cream of mushroom soup: The shortcut that keeps everything creamy and cohesive. Don’t overthink it—this is the key to weeknight ease.
- Swiss cheese: Melts like a dream and adds just the right amount of tang. Not a fan? Try provolone or Muenster instead.
Pro Tip: Always taste your sauce before you pour it over the chicken. It’s your chance to adjust the seasoning and make it just right for your taste buds.
How To Make Chicken Gloria Casserole?
Making this casserole is easy, and you’ll feel like a pro by the time it’s done. Let’s do this:
Step 1: Prep your kitchen
Preheat your oven to 350°F. Grease a 9×13-inch baking dish. If you’re anything like me, you’ll also want to throw on your favorite playlist—because cooking is more fun with music, right?
Step 2: Season and coat the chicken
Generously season the chicken with salt and pepper. Dredge each piece in flour—it’s a little messy but totally worth it. That light coating gives the chicken a golden crust and helps thicken the sauce later.
Step 3: Brown the chicken
Heat olive oil in a skillet over medium heat and sear the chicken until golden on both sides. No need to cook it through yet; the oven will handle that. Transfer the chicken to your baking dish.
Step 4: Sauté the mushrooms
In the same skillet, melt the butter and toss in your mushrooms. Cook them until they’re golden and just a little crispy on the edges. Don’t rush this step—caramelized mushrooms are pure magic.
Step 5: Add the sherry
Pour in the sherry wine and let it simmer for a minute or two. Scrape up all those browned bits from the pan—hello, flavor!
Step 6: Make the sauce
Stir in the cream of mushroom soup until everything’s combined and smooth. This is where the magic happens. Taste-test (because obviously, you have to).
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Step 7: Assemble the casserole
Pour the sauce over the chicken in the baking dish. Lay a slice of Swiss cheese on top of each piece of chicken. Don’t be stingy—the cheese is what makes this dish irresistible.
Step 8: Bake and broil
Cover the dish with foil and bake for 30 minutes. Then, crank up the broiler for 1-2 minutes to get that cheese bubbly and golden. Keep an eye on it—nobody wants burned cheese.
Step 9: Garnish and serve
Sprinkle with fresh parsley for a pop of color and extra flavor. Let it sit for a few minutes (if you can wait!) before serving.
Storage Options:
This casserole is just as good the next day (if not better). Here’s how to store it:
- Refrigerate: Keep leftovers in an airtight container for up to 3 days. Reheat in the microwave or oven—either work!
- Freeze: Assemble the casserole but don’t bake it. Wrap it tightly and freeze for up to 2 months. When you’re ready, thaw it in the fridge overnight and bake as usual.
Variations and Substitutions:
Want to switch things up? This recipe is super flexible:
- Cheese swaps: Try provolone, mozzarella, or even sharp cheddar.
- No sherry? Dry white wine or chicken broth works too.
- Add veggies: Spinach, broccoli, or roasted red peppers would be amazing additions.
- Make it gluten-free: Just swap the flour for a gluten-free blend.
What to Serve with Chicken Gloria Casserole?
This dish is a meal in itself, but it loves good company:
- Garlic bread: Perfect for soaking up that creamy sauce.
- Green beans: Steamed or roasted, they add a fresh, crunchy contrast.
- Mashed potatoes: Because, let’s be honest, more comfort food is always a good idea.
Frequently Asked Questions:
Can I make this ahead of time?
Absolutely! Assemble it, cover it, and pop it in the fridge. Just let it come to room temperature before baking.
What’s the best way to reheat leftovers?
The oven is ideal—350°F for about 15 minutes will do the trick.
Can I use chicken thighs instead of breasts?
Totally! Thighs are juicy and work just as well in this recipe.
There you have it! This Chicken Gloria Casserole is one of those dishes you’ll want to make on repeat. If you try it, let me know how it turns out—or if you add your own twist! I’d love to hear your stories (or even a happy accident like mine!).
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Chicken Gloria Casserole
Ingredients
- 3 boneless skinless chicken breasts, halved lengthwise
- ⅓ cup all-purpose flour
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 8 oz mushrooms thinly sliced
- ½ cup sherry wine
- 1 can 18 oz cream of mushroom soup
- 6 slices Swiss or Muenster cheese
- 2 tbsp freshly chopped parsley for garnish
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
Preheat the oven:
- Set the oven to 350°F (177°C) and prepare a 9x13-inch baking dish by lightly greasing it or lining it with parchment paper.
Season and dredge the chicken:
- Generously season the chicken breasts on both sides with kosher salt and freshly ground black pepper. Dredge each piece in all-purpose flour, ensuring an even, light coating. Shake off any excess flour.
Brown the chicken:
- Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken and sear each piece until golden brown on both sides, about 3 minutes per side. Note that the chicken does not need to be fully cooked at this stage. Transfer the chicken to the prepared baking dish.
Sauté the mushrooms:
- In the same skillet, add the butter and increase the heat to medium-high. Once melted, add the sliced mushrooms, seasoning lightly with salt and pepper. Cook the mushrooms, stirring occasionally, until they are golden brown and tender, approximately 5-6 minutes.
Deglaze with sherry:
- Pour the sherry wine into the skillet, scraping up any browned bits from the bottom of the pan. Allow the mixture to simmer for 1-2 minutes, reducing slightly.
Prepare the sauce:
- Stir the cream of mushroom soup into the mushroom and sherry mixture, ensuring it is thoroughly combined. Heat the sauce until it is smooth and warmed through.
Assemble the casserole:
- Arrange the seared chicken in the baking dish and pour the prepared mushroom sauce evenly over the chicken pieces. Top each chicken piece with a slice of Swiss or Muenster cheese.
Bake:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and switch the oven to broil. Broil for 1-2 minutes, or until the cheese is bubbly and lightly browned.
Garnish and serve:
- Remove the casserole from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley before serving to enhance both flavor and presentation.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
