Chicken Gloria Casserole

Chicken Gloria Casserole 1 Chicken Gloria Casserole 2

Hello readers! I hope all of you had a wonderful Christmas!  I’ve been enjoying my time off of work relaxing with my hubby!  I’ve even slacked a little bit in posting this past week, but I’m back at it!

This dish is one that looks and tastes really fancy, but it’s actually easy to make!  The sauce is rich and creamy, which means it is perfect for serving over rice.  The rice absorbs all that delicious sauce and is SO GOOD!  We really enjoyed this dish.  I’m a big fan of meals that have a creamy, flavorful sauce.  It’s hearty and filling.  I will say that if you or someone in your family does not like mushrooms, this might not be a good meal for them.  It has sauteed mushroom in addition to mushroom soup.  But if you do like mushrooms, then you will love this!


Also, as a sidenote…I have no idea why this is called Chicken Gloria Casserole.  Maybe it was created by someone named Gloria? Maybe they meant glorious? I dunno, but it’s tasty.

Chicken Gloria Casserole

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Source:  Love with Recipe

Serves: 6

Ingredients:
3 skinless boneless chicken breasts
salt and pepper, to taste
1/3 cup all-purpose flour
3 tablespoons vegetable oil
2 tablespoons butter
1 container (8 oz) sliced fresh mushrooms
1/2 cup cream sherry wine
1 can (18 oz) Progresso creamy mushroom soup (different from cream OF mushroom soup)
6 slices Muenster cheese
3 tablespoons chopped fresh parsley (I totally forgot to add the parsley before I took the pictures!)

Directions:
Heat oven to 350°F.

Cut each chicken breast in half lengthwise. Sprinkle both sides of the with salt and pepper.

Spoon flour onto shallow dish or pie plate. Coat both sides of chicken with flour; shake off excess.

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 13×9-inch (3-quart) glass baking dish.

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.

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.

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.

Top with parsley.

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