Introduction

This Savory Chicken Gloria Casserole is a comforting and flavorful dish perfect for any occasion. Tender chicken pieces are cooked in a creamy mushroom and sherry sauce, topped with melted Muenster cheese for a delightful finish. It’s an impressive yet easy-to-make meal that the whole family will enjoy.

Savory Chicken Gloria Casserole Recipe - Recipe Image

Ingredients

8 ounces boneless skinless chicken breast halves
1 cup all-purpose flour (for dredging)
1 teaspoon kosher salt
1 teaspoon white pepper
8 tablespoons butter
4 tablespoons extra virgin olive oil
1 pound cremini mushrooms, sliced
1 medium sweet onion
1 tablespoon garlic, minced
1/4 cup dry sherry wine
1 cup chicken stock
1 1/2 cups heavy cream
8 ounces Muenster cheese, sliced

Instructions

Step 1: Butterfly the chicken breasts and cut into eight 4-ounce pieces.
Step 2: In a bowl, mix the flour, kosher salt, and white pepper. Dredge the chicken pieces in this seasoned flour.
Step 3: Prepare a casserole dish by spraying it with non-stick spray. Preheat your oven to 375°F (190°C).
Step 4: Double dredge the chicken by dipping the floured pieces again into the flour mixture for extra crispiness.
Step 5: Melt half of the butter and half of the olive oil in a pan over medium heat. Sauté half the chicken pieces until browned, then transfer them to the casserole dish.
Step 6: Brown the remaining chicken pieces in the same pan. Discard the used fat and clean the pan thoroughly.
Step 7: Melt the remaining butter and olive oil in the clean pan. Sauté the sliced mushrooms until golden brown, then add them to the casserole dish with the chicken.
Step 8: In the same pan, sauté the sweet onion until soft. Add the minced garlic and cook for one more minute.
Step 9: Pour in the dry sherry wine and cook briefly to reduce the alcohol.
Step 10: Stir in a small amount of flour to make a roux, followed by the chicken stock. Heat until the mixture thickens slightly.
Step 11: Add the heavy cream and continue heating until the sauce bubbles gently.
Step 12: Pour the creamy sauce over the chicken and mushrooms in the casserole dish. Arrange the sliced Muenster cheese on top.
Step 13: Cover the dish and bake in the preheated oven for 20 minutes.
Step 14: Remove the cover and broil until the cheese topping turns golden brown and bubbly. Serve hot.

Tips & Variations

For a richer flavor, substitute part of the chicken stock with white wine.
Use Gruyère cheese instead of Muenster for a slightly nuttier taste.
If you prefer less creaminess, reduce the heavy cream by a quarter cup.
Make sure to dry mushrooms well before sautéing to ensure proper browning.

Storage

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, adding a splash of chicken stock or cream if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms in this casserole?

Yes, you can substitute cremini mushrooms with button mushrooms, shiitake, or a mix for varied flavors and textures.

Is there a way to make this dish ahead of time?

You can assemble the casserole up to the baking step, cover it, and refrigerate overnight. Bake it the next day, adding a few extra minutes to the baking time if needed.

Savory Chicken Gloria Casserole Recipe

Print Recipe

★★★★★

4.8 from 514 reviews

This Savory Chicken Gloria Casserole is a creamy, comforting dish featuring sautéed chicken breasts, mushrooms, onions, and a luscious sherry cream sauce topped with melted Muenster cheese. Baked to golden perfection, it makes a delightful meal perfect for family dinners or special occasions.

Author: Stella
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 4 servings 1x
Category: Casserole
Method: Baking
Cuisine: American

Ingredients

Scale

Chicken and Coating

8 ounces boneless skinless chicken breast halves (butterflied and cut into eight 4-ounce pieces)
1 cup all-purpose flour (for dredging)
1 teaspoon kosher salt
1 teaspoon white pepper

Cooking Fats

8 tablespoons butter
4 tablespoons extra virgin olive oil

Vegetables and Aromatics

1 pound cremini mushrooms, sliced
1 medium sweet onion, sliced
1 tablespoon garlic, minced

Liquids and Cheese

1/4 cup dry sherry wine
1 cup chicken stock
1 1/2 cups heavy cream
8 ounces Muenster cheese, sliced

Instructions

Preparation of Chicken: Butterfly the chicken breasts and cut them into eight 4-ounce pieces to ensure even cooking.
Seasoning Flour Mix: In a bowl, combine 1 cup all-purpose flour with 1 teaspoon kosher salt and 1 teaspoon white pepper. This mixture will be used to dredge the chicken.
Dredging the Chicken: Coat the chicken pieces thoroughly in the seasoned flour mixture, ensuring each piece is evenly covered.
Prepare Casserole Dish and Oven: Spray a casserole dish with non-stick spray. Preheat your oven to 375°F (190°C) to get ready for baking later.
Double Dredge and Sauté First Half of Chicken: Double dredge the chicken pieces by dipping them again in the seasoned flour. Melt half of the butter and half of the olive oil in a pan over medium heat, then sauté half of the chicken pieces until they develop a golden brown crust.
Transfer First Batch to Casserole: Move the browned chicken pieces to the prepared casserole dish.
Sauté Remaining Chicken Pieces: Brown the remaining chicken pieces in the pan. Discard the used fat afterward and clean the pan to prepare for the next steps.
Sauté Mushrooms: Melt the remaining butter and olive oil in the cleaned pan and cook the sliced cremini mushrooms until they are browned and flavorful.
Add Mushrooms to Casserole: Transfer the sautéed mushrooms into the casserole dish with the chicken.
Sauté Onions and Garlic: In the same pan, sauté the sliced sweet onion until softened. Add the minced garlic and cook for one more minute to release its aroma.
Deglaze with Dry Sherry: Pour in 1/4 cup dry sherry wine and cook for a brief moment to let the alcohol cook off and flavors meld.
Make the Sauce Base: Stir in flour (amount approximately 1 tablespoon) to create a roux, then slowly add 1 cup chicken stock while stirring. Heat this mixture until it thickens slightly.
Add Heavy Cream: Gradually stir in 1 1/2 cups heavy cream and continue heating until the sauce is bubbly and well combined.
Assemble and Add Cheese: Pour the creamy sauce evenly over the chicken and mushrooms in the casserole dish. Top with sliced 8 ounces of Muenster cheese.
Bake Covered: Cover the casserole and bake in the preheated oven for 20 minutes to allow flavors to meld and the chicken to cook through.
Broil for Finish: Remove the cover and broil the casserole briefly until the cheese topping turns golden brown and bubbly, adding a delectable crust.

Notes

Ensure chicken pieces are evenly sized for uniform cooking.
Double dredging the chicken helps create a crispy exterior that holds up well under the creamy sauce.
Cleaning the pan between sautéing chicken and vegetables prevents flavor contamination and ensures each component cooks properly.
Monitor closely while broiling to avoid burning the cheese topping.
This dish pairs beautifully with a side of steamed vegetables or a light green salad.

Keywords: Chicken casserole, creamy chicken casserole, Muenster cheese casserole, savory chicken bake, sherry cream chicken, mushroom chicken casserole