Chicken Gloria Casserole

A bubbly, cheesy throwback that tastes like a warm hug.

Let me tell you what happened the first time I served this casserole. My husband took one bite, looked at me — wide-eyed, mouth still full — and mumbled, “What is this magic?”

Magic, dear friends, goes by many names. In this case: Chicken Gloria.

It’s the kind of recipe that tastes like someone still loves you even if the laundry’s piling up, the dog chewed through your curtain tiebacks (again), and dinner just needs to get done. It’s creamy, cozy, and rich without being fussy. Plus — and this is important — it has cheese. Melty, broiled, golden cheese.

If that’s not the kind of comfort we all deserve right now, I don’t know what is.

So, Why Is It Called “Gloria”?

Honestly? No clue. But doesn’t it just sound fancy? Like something your mom’s best friend would serve at a dinner party with cloth napkins and a glass of “cooking sherry.” And even though it’s made with cream of mushroom soup and Swiss cheese, it somehow feels… elegant.

We’re talking throwback elegance, though. You won’t find this on a trendy bistro menu — but you will find it in a church cookbook from 1983 next to a recipe for pineapple fluff.

Here’s What You’ll Need (Nothing Weird, Promise)

• 3 boneless, skinless chicken breasts, sliced lengthwise to make 6 thin cutlets

• 1/3 cup flour (regular all-purpose — not cake flour, not almond, not coconut. Just the classic stuff)

• 3 tablespoons olive oil

• 2 tablespoons butter

• 8 oz mushrooms, sliced (white button or baby bellas — whatever’s on sale)

• 1/2 cup sherry wine (not required but highly recommended for that “grown-up” flavor)

• 1 can (18 oz) cream of mushroom soup

• 6 slices Swiss or Muenster cheese

• Salt and pepper, always

• Chopped fresh parsley, if you’re feeling fancy at the end

📝 Tip: If you’re out of sherry, a splash of white wine or even chicken broth with a teeny bit of Dijon mustard will do the trick.

Okay, Let’s Make It

This isn’t a “30-minute one-skillet miracle” — but it’s not a complicated ordeal either. Just a few steps and you’ll have something bubbly and golden in the oven that smells like comfort and tastes like… well, like something you want seconds of.

Step 1: Preheat and Prep

Set your oven to 350°F and grab your 9×13 baking dish. No need to butter it — the sauce does all the work.

Step 2: Season & Dredge

Salt and pepper your chicken on both sides like you mean it. Then dredge each piece in flour, shaking off the extra.

It’s not a full breading situation — more like a light dusting to help the chicken brown and grab the sauce later.

Step 3: Brown the Chicken

Heat olive oil in a large skillet over medium heat. Once it’s hot, add your chicken. You want a nice golden crust on both sides — about 3–4 minutes per side.

You don’t need to cook it through yet — it’s going into the oven, remember? Just get it looking like it could be done.

Set those beautiful golden cutlets into your baking dish.

Step 4: Build the Sauce

Add butter to the same skillet (don’t wash it — all the good stuff is still in there). Once melted, toss in your mushrooms. Season with a little more salt and pepper.

Let them cook until golden and softened — around 6–8 minutes. Stir occasionally. Don’t rush this part.

Now pour in the sherry. It’ll bubble and hiss — that’s the sound of flavor being born. Scrape up those brown bits from the bottom of the pan like your grandma taught you.

Stir in the soup. Just dump the whole can in and stir until everything’s thick and dreamy. No extra milk or water needed.

Step 5: Pour & Cheese

Pour that creamy mushroom sauce all over the chicken in the baking dish.

Then — and this is the moment where it turns into Chicken Gloria — lay a slice of Swiss or Muenster cheese on top of each chicken piece. It doesn’t need to be perfect. This is a casserole, not a magazine shoot.

Step 6: Bake & Broil

Cover the dish with foil and bake for 30 minutes. After that, remove the foil and switch your oven to broil.

Broil for 1–2 minutes, just until the cheese bubbles and browns in all the right places. Watch it like a hawk — broilers have no chill.

Let it sit for 5 minutes before serving. Sprinkle with chopped parsley if you want to impress yourself.

What to Serve With It?

This casserole begs for mashed potatoes. Or rice. Or even buttered egg noodles. Anything to soak up that sauce.

Add a crisp green salad or some roasted broccoli and you’ve got yourself a dinner that says, “I cooked. I cared. You’re welcome.”

A Few Ways to Make It Your Own

• Swap the Swiss for provolone, Havarti, or Monterey Jack

• Add caramelized onions to the sauce for deeper flavor

• Use rotisserie chicken in a pinch (skip the dredge and brown — just layer and bake)

Leftovers? Oh, They’re Even Better.

Wrap them up and stash them in the fridge. This keeps 3–4 days and reheats like a dream. I use the oven to keep the cheese gooey and the edges crispy, but the microwave works fine too.

You can even freeze it — just leave off the cheese until you reheat.

Let’s Keep in Touch

If this casserole ends up in your regular rotation, come back and let me know. Or tell me your twist on it! I love hearing how folks make these old-school recipes their own.

Cooking should be joyful. Nostalgic. A little messy. And always, always made with love (and cheese).

Chicken Gloria Casserole

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Main

Cuisine American, Comfort Food

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
• 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

Instructions

 

• Preheat oven to 350°F and grease a 9x13-inch baking dish. Set aside.
• Season both sides of the chicken breasts with salt and pepper. Dredge in flour, shaking off the excess.
• Heat olive oil in a large skillet over medium heat. Brown chicken on both sides without fully cooking it. Transfer to prepared baking dish.
• In the same skillet, melt butter over medium-high heat. Add mushrooms, season with salt and pepper, and sauté until golden brown.
• Add sherry wine and simmer for 1–2 minutes. Stir in the cream of mushroom soup and cook until heated through.
• Pour mushroom sauce over the chicken in the baking dish. Top with cheese slices.
• Cover with foil and bake for 30 minutes. Then, remove foil and broil for 1–2 minutes until cheese is bubbly and browned.
• Let rest for 5 minutes before serving. Garnish with fresh parsley and enjoy!

Notes

For extra flavor, try adding a sprinkle of paprika or a pinch of thyme to the sauce. Swiss cheese gives a classic flavor, while Muenster is extra creamy.

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