Chicken Gloria Casserole is a rich and creamy dish, renowned for its comforting and savory flavors. This casserole begins with tender chicken breasts, which are typically seasoned with salt, pepper, and other herbs according to taste, then lightly coated in flour. These chicken pieces are pan-seared to a golden brown, ensuring a delightful texture and deepened flavor.
Once the chicken is cooked, the same pan is often used to create a luxurious sauce, maximizing the flavors left from searing the chicken. This sauce is a blend of creamy elements like butter, cream, and sometimes sour cream, combined with chicken broth to add depth. Mushrooms are a key ingredient in this sauce, sautéed until they are golden and infused with garlic, adding an earthy and aromatic dimension. Some recipes also include a splash of white wine for an additional layer of complexity.
The chicken is then arranged in a baking dish, smothered generously with this rich mushroom sauce. To add a crusty, golden top to the casserole, a layer of cheese, often mozzarella or a blend of mozzarella and Parmesan, is sprinkled over. This cheesy layer melts and browns in the oven, creating a gooey and slightly crisp topping.
The casserole is baked until everything is heated through and the cheese is beautifully golden and bubbly. The result is a harmonious blend of flavors and textures: the tender, moist chicken, the creamy, umami-packed mushroom sauce, and the melty, slightly crispy cheese topping.
Chicken Gloria Casserole is typically served as a hearty main dish, often accompanied by a simple side like steamed vegetables, a light salad, or over a bed of pasta or rice to soak up the delicious sauce. This dish is perfect for a comforting family dinner, offering a satisfying and indulgent experience.
INGREDIENTS
- 3 boneless skinless chicken breasts, cut in half lengthwise
- 1/3 cup all-purpose flour
- 3 tablespoons olive oil
- 2 tablespoons butter
- 8 oz mushrooms, sliced
- 1/2 cup sherry wine
- 1 (18 oz) can cream of mushroom soup
- 6 slices Swiss or Muenster cheese
- 2 tablespoons fresh parsley, chopped, for garnish
- Kosher salt and freshly ground black pepper, to taste
PREPARATION
- Preheat oven to 350°F and set aside a 9×13-inch baking dish.
- Season chicken liberally with salt and pepper on both sides. Dredge chicken in flour, shaking off excess.
- In a large skillet over medium heat, heat the oil. Once hot, brown the chicken on both sides. (You don’t need to cook it all the way through; it will finish cooking in the oven.) Transfer chicken to baking dish.
- Add butter to skillet and increase heat to medium-high. Add mushrooms and season with salt and pepper. Let cook until golden brown. Stir in sherry, and cook 1 to 2 minutes more. Stir in soup, mixing well, and cook until heated through.
- Pour sauce over chicken and top with cheese slices.
- Cover dish with foil and bake 30 minutes. Remove foil and turn oven to broil. Broil until cheese has browned, 1 to 2 minutes.
- Let sit 5 minutes before serving. Top with parsley and serve. Enjoy!
