Chicken Gloria Casserole

I found this recipe on Pinterest. It caught my attention because of the good looking picture and the large number of people who pinned it.  I have boneless chicken breasts in my freezer, some slices of Havarti in my fridge and some fresh parsley from my garden. So, I thought: I am definitely going to make this dish.  I followed most of the reviewers’ recommendations and used cream sherry wine. It added so much flavor and richness to the sauce. If you don’t have access to cream sherry wine you may used regular sherry wine or Marsala wine.  For a non-alcoholic dish, you may replace the wine with chicken broth instead. No matter what you used, this tender, juicy chicken dish with rich creamy sauce is definitely a keeper. Enjoy it with steamed rice and you will for sure have a satisfying and enjoyable meal. Yummy!

Chicken Gloria Casserole

 

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Prep time

25 mins

Cook time

35 mins

Total time

1 hour

 

Author: Liza A

Serves: 6 servings

Ingredients

• 3 skinless boneless chicken breasts, trimmed and cut in half lengthwise
• Kosher alt
• Freshly ground pepper
• ⅓ cup all-purpose flour
• 3 tablespoons vegetable oil
• 2 tablespoons butter
• 10 oz fresh mushrooms, sliced
• ½ cup cream sherry wine (I used Harveys Bristol Cream)
• 2 cans (10oz) cream of mushroom soup
• 6 slices Muenster cheese or Mozzarella (I used Havarti)
• 3 tablespoons chopped fresh parsley

Instructions

1. Preheat oven to 350°F.
2. Sprinkle both sides of the chicken with salt and pepper. Spoon flour onto shallow dish or pie plate. Coat both sides of chicken with flour; shake off excess.
3. In 12-inch skillet, heat oil over medium heat. Brown chicken on both sides. (You don’t need to cook the chicken completely because it will finish cooking in the oven.) Transfer chicken to 13x9-inch baking dish.
4. Place butter in same skillet; let melt over medium-high heat. Add mushrooms; sprinkle with salt and pepper. Cook and stir mushrooms until golden brown. Stir in sherry; cook and stir for additional 1 to 2 minutes. Stir in soup; mix well. Cook until thoroughly heated.
5. Pour mushroom sauce over chicken; top each piece of chicken with one slice cheese. Fold cheese in half if it is too wide for chicken piece.
6. Cover dish with foil; bake 30 minutes. After 30 minutes, turn oven to broil setting. Remove foil from dish; broil 1 to 2 minutes to brown the cheese. Remove from the oven; set aside to cool slightly.
7. Top with parsley.

Notes

Recipe source: Betty Crocker

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