Description

This Savory Chicken Gloria Casserole is a comforting baked dish featuring tender boneless chicken breasts coated in seasoned flour, sautéed with mushrooms, onions, and garlic, then smothered in a creamy sherry and chicken stock sauce topped with melted Muenster cheese. Perfectly browned and broiled for a golden crust, this casserole delights with rich flavors and a luscious texture, ideal for an impressive family dinner.

Ingredients

Scale

Chicken

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
8 tablespoons butter (divided)
4 tablespoons extra virgin olive oil (divided)

Vegetables & Aromatics

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

Liquids & Dairy

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

Instructions

Prepare the chicken: Butterfly the chicken breasts and cut into eight pieces, each about 4 ounces. Mix the flour with kosher salt and white pepper in a bowl, then dredge the chicken pieces thoroughly in this seasoned flour.
Preheat and ready dish: Spray a casserole dish with non-stick spray and preheat your oven to 375°F (190°C).
Sauté chicken: Melt half the butter with half the olive oil in a pan over medium heat. Brown half of the dredged chicken pieces in this mixture. Transfer browned pieces into the casserole dish.
Brown remaining chicken: Using the same pan, brown the remaining chicken pieces. Discard the fat from the pan and clean it to prepare for the next steps.
Sauté mushrooms: In the cleaned pan, melt remaining butter and olive oil. Add sliced cremini mushrooms and sauté until browned and tender. Add mushrooms to the chicken in the casserole dish.
Sauté onions and garlic: In the same pan, sauté the sliced sweet onion until soft, then add minced garlic and cook for about one minute until fragrant.
Deglaze with sherry: Pour in the dry sherry wine and allow it to cook briefly to reduce slightly and infuse flavor.
Make the sauce: Sprinkle flour over the onion and garlic mixture, stirring constantly. Gradually whisk in chicken stock and cook until the sauce thickens slightly. Then stir in heavy cream and heat the sauce until it bubbles gently.
Combine and bake: Pour the prepared creamy sauce over the chicken and mushrooms in the casserole dish. Arrange slices of Muenster cheese evenly on top. Cover the dish.
Bake and broil: Bake the covered casserole in the preheated oven for 20 minutes. After baking, remove the cover and broil the dish until the cheese topping is golden brown and bubbly, watching carefully to avoid burning.

Notes

Butterflying the chicken ensures even cooking and tender pieces.
Double dredging the chicken creates a crispier coating.
Dry sherry adds depth to the sauce, but a dry white wine can be substituted if needed.
Watch the casserole closely while broiling to prevent burning the cheese topping.
This casserole pairs well with a light green salad or steamed vegetables for a balanced meal.

Prep Time: 25 minutes
Cook Time: 45 minutes
Category: Casserole
Method: Baking
Cuisine: American

Keywords: Chicken casserole, creamy chicken, baked chicken dish, Muenster cheese recipe, savory chicken casserole, mushroom chicken bake, sherry cream sauce