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Chicken Gloria has tender chicken, mushrooms, onions, and garlic in a thick and rich sherry cream sauce, then topped with muenster cheese. Baked until hot and melted, this casserole is total comfort food!
What is Chicken Gloria?
It’s a rich and cheesy chicken and mushroom casserole recipe that originated in the Betty Crocker corporate kitchens. On their website, ‘Betty’ credits her mom ‘Gloria’ for creating this special European-inspired dish.
Chicken Gloria has seared boneless chicken breasts, mushrooms, onions, and garlic, placed in a casserole dish and smothered in a creamy sauce and topped with muenster cheese. Sherry wine is added to the cream sauce, giving this otherwise simple chicken and mushroom casserole a uniquely delicious flavor.
Gloria’s original recipe likely used cream of mushroom soup in the sauce – but our delicious version of Chicken Gloria is made from 100% from-scratch ingredients.
Why you’ll love Chicken Gloria
- It’s pure and delicious comfort food – perfect for a chilly evening dinner.
- The chicken and vegetables are super tender and flavorful, and the combination of creamy sauce and melted cheese is incredibly luscious!
- This dish is fancy enough to serve for a dinner party, but simple enough to enjoy any day of the week.
Key Ingredients & Substitutions
- Chicken – Buy four chicken breast halves, approximately 8 ounces each in size.
- All-Purpose Flour
- Kosher Salt
- White Pepper
- Butter
- Extra Virgin Olive Oil
- Mushroom – We used Cremini mushrooms(also sometimes called baby bella) for the best flavor. White button mushrooms can also be used if you prefer.
- Sweet Onion – Such as Vidalia or yellow onions. (See Cooking Tips and Tricks below for suggested cutting technique.)
- Fresh Garlic
- Sherry Wine – For the best flavor, we recommend buying a dry sherry wine from your local liquor store. Avoid the supermarket sherry cooking wine – it’s loaded with preservatives that impact the flavor.
- Chicken Stock
- Heavy Cream
- Muenster Cheese – Some versions of this recipe used sliced Swiss cheese, but we prefer the flavor of the Muenster, plus is melts more easily.
Special Tools Needed
- Cutting Board and Sharp Knife
- Various Measuring Cups and Spoons
- Shallow Bowl or Pie Plate – For dredging the chicken.
- Platter
- Large Sauté Pan
- 9×13-inch Casserole Dish or Baking Pan
- Non-Stick Cooking Spray
- Tongs
- Wooden Spoon
- Rubber Spatula/Scraper
- Parchment Paper Sheet
- Foil
- Spatula – For serving.
How do I make Chicken Gloria?
- Butterfly the chicken breasts, then cut in half to yield eight pieces.
- Mix flour, salt and pepper in a shallow bowl, then dredge the chicken to coat both sides. Put the chicken on a platter while you dredge the rest of the pieces.
- Dredge the chicken again in the flour and place it back on the platter.
- Melt half the butter and oil in the sauté pan, then brown each chicken piece in two batches. Place in a casserole dish that has been sprayed with non-stick spray.
- Wipe the pan, add more butter and oil, and cook the mushrooms. Then pour over the browned chicken in the casserole dish.
- Add remaining butter and oil to the pan and cook onions and garlic. Deglaze with sherry then thicken with flour.
- Add chicken stock, simmer to reduce, then add heavy cream and heat through.
- Pour the sauce over the chicken and mushrooms.
- Lay out the slices of Muenster cheese over the top.
- Spray a piece of parchment paper and place it over the pan, sprayed side down.
- Cover with foil and bake for 20 minutes. Uncover and broil to brown.
- Serve immediately.
Tips & Tricks
- Note that the chicken will be floured twice before searing it. The chicken will only be browned but it will not be fully cooked at this stage – the chicken will finish cooking through in the oven.
- Cut the onion in half vertically, then lay it cut side down on your cutting board. Angle your knife and cut with the grain moving your knife from one side to the other tilting the blade to match the contour of the onion. The result will be nice, even strips.
Frequently Asked Questions
- Can I make Chicken Gloria ahead of time? This dish is better freshly baked, but you could prepare, then refrigerate until you are ready to bake. Just be sure to bring the filled baking dish back to room temperature before baking so it cooks evenly and the chicken cooks through.
- How do I store leftovers? Store covered and refrigerated for up to three days.
- How do I reheat leftovers? Reheat the casserole in the oven, or microwave individual portions.
- Can I freeze? Yes, this should freeze fine if wrapped tightly to prevent any frost from collecting on the food.
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Chicken Gloria
Chicken Gloria has tender chicken, mushrooms, onions, and garlic in a thick and rich sherry cream sauce, then topped with muenster cheese. Baked until hot and melted, this casserole is total comfort food!
Ingredients
4 boneless skinless chicken breast halves, 8-ounces each
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon white pepper
8 tablespoons butter
4 tablespoons extra virgin olive oil
1 pound cremini mushrooms, sliced
1 medium or half a large, sweet onion, cut into strips (see Cooking Tip in the post above)
1 tablespoon garlic, minced
1/4 cup dry sherry wine
3 tablespoons all-purpose flour
1 cup chicken stock
1 1/2 cups heavy cream
8 ounces Muenster cheese, sliced
Instructions
- Take each chicken breast half and butterfly it, then cut each butterflied piece in half to yield eight 4-ounce pieces.
- In a bowl, mix one cup of all-purpose flour with salt and pepper.
- Dredge each piece of chicken in the seasoned flour and place on a plate while you prepare the remaining ingredients. Do not discard the flour.
- Spray a 9×13 inch casserole dish with non-stick spray and set aside.
- Preheat the oven to 375 degrees F.
- After all the ingredients are measured, cut and prepped, take each piece of chicken and dredge a second time in the seasoned flour and set back on the plate. Dispose of this flour.
- In a large saute pan, melt half the butter with half the oil over medium high heat.
- Add four chicken pieces and brown on both sides for about 2-3 minutes then remove to the prepared casserole dish.
- Add remaining chicken and again, brown and add to the casserole dish.
- Discard the used fat from the pan and wipe the pan clean with paper towels.
- Heat two tablespoons of butter with one tablespoon of oil over high heat.
- Once hot and frothy, add the mushrooms and cook to brown, about 5-8 minutes. Scrape the cooked mushrooms over the browned chicken.
- Add the remaining butter and oil and over medium high heat, cook the onions for three minutes. Add garlic and cook for one minute.
- Add the sherry and cook to evaporate.
- Reduce to medium heat and add three tablespoons of flour and stir and cook for two minutes.
- Add the chicken stock and stir and cook for two more minutes.
- Add the heavy cream and heat just until hot and bubbling.
- Pour this mixture over the chicken and mushrooms then top with the Muenster cheese slices.
- Spray a piece of parchment paper with non-stick spray and place sprayed-side-down over the cheese then cover and foil and bake for 20 minutes.
- Uncover and broil to brown the top and serve.
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