Chicken Gloria Casserole is a hearty mushroom and chicken casserole topped with melted cheese and smothered in creamy sauce. This heart-warming weeknight dinner can easily become one of your go-to favorite dishes.
I didn’t use canned soup, but made the recipe from scratch instead. It is so simple, you just need to add some flour, chicken broth and milk to the same pot.
Since there is extra sauce in the baking pan, this dish is usually served with rice or noodles.
Chicken Gloria Casserole will shake off the cold of any winter’s day.
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- 3 chicken breasts, filleted in half lengthwise
- 1/3 cup all-purpose flour
- 3 Tbsp vegetable oil
- 2 Tbsp butter
- 1 cup fresh mushrooms, sliced
- 3 Tbsp flour
- 1/2 cup chicken broth
- 1/2 cup sherry wine
- 1 cup milk
- a pinch of dry thyme
- 6 slices melting cheese like Muenster or mozzarella
- 3 Tbsp chopped fresh parsley
- salt black pepper, to taste
Sprinkle both sides of chicken fillets with salt and pepper. Place 1/3 cup all-purpose flour in a plate and dredge fillets in flour to coat both sides. Shake off excess flour.
Heat oil in a frying pan. Brown chicken on both sides. Transfer fillets to oiled 13x9-inch baking dish.
To make sauce, melt butter in same pan. Add mushrooms and cook until golden brown.
Sprinkle mushrooms with 3 Tbsp flour and let cook, stirring, for 1-2 minutes. Slowly stir in chicken broth, wine and milk. Cook, stirring often, until it begins to thicken and becomes bubbly. Season to taste with salt, pepper and thyme.
Pour mushroom sauce over chicken. Top each fillet with one slice cheese. Cover dish with aluminum foil and bake for 30 minutes in preheated 350 F (175 C).
Remove foil and broil for 1 to 2 minutes to brown the cheese. Serve sprinkled with chopped parsley.
(recipe adapted from Betty Crocker)