Creamy Baked Chicken with Mushrooms and Cheese
Hola, amigos! There’s something so comforting about a creamy baked chicken dish that fills the kitchen with warmth and love. Growing up in sunny Orlando, I learned from my mama and abuela that great food always starts with simple, real ingredients cooked with heart.
This Chicken Gloria Casserole is one of those recipes that feels like a hug on a plate – tender chicken, rich mushroom cream sauce, and layers of gooey Muenster cheese baked until golden and bubbling. Whether you’re cooking for family or treating yourself to a cozy dinner, this recipe promises pure comfort and incredible flavor in every bite.
Quick Recipe Overview
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour |
| Servings | 6 |
| Difficulty | Easy |
| Cuisine | American Comfort |
| Method | Oven-Baked |
Why You’ll Love This Recipe
- Rich and Creamy: Every bite is packed with buttery mushrooms and velvety sauce.
- Restaurant-Worthy Taste: Feels gourmet but uses simple pantry ingredients.
- Perfect Make-Ahead Meal: Assemble it in advance and bake when ready.
- Family Favorite: Even picky eaters love this cheesy, tender chicken dish.
- Customizable: Swap cheeses or use wine instead of sherry for a twist.
Chicken Gloria Casserole
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
This Chicken Gloria Casserole is creamy, cheesy, and full of rich mushroom flavor. Tender chicken is baked in a smooth sherry cream sauce, topped with melty Muenster cheese — the ultimate comfort meal!
Ingredients
- 3 large chicken breasts
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 4 tablespoons butter, divided
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- Flour for dredging + 2 tablespoons flour
- 1/2 cup dry sherry (or Marsala)
- 1 1/2 cups heavy whipping cream
- 6 slices Muenster cheese (or Swiss, Gruyere, or mozzarella)
Instructions
1. Preheat oven to 375°F and grease a 9×13-inch casserole dish.
2. Slice chicken breasts in half to create 6 thinner cutlets. Season with salt and pepper, then dredge in flour.
3. Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Brown chicken on both sides (3–4 minutes per side). Transfer to casserole dish.
4. Add 1 tablespoon butter to the same pan and sauté mushrooms until golden and moisture evaporates. Add to casserole with chicken.
5. In the same skillet, melt remaining 2 tablespoons butter. Stir in 2 tablespoons flour and minced garlic, whisking for 1 minute.
6. Pour in sherry and whisk until smooth. Slowly add cream, whisking until sauce thickens slightly. Season with salt and pepper.
7. Pour sauce evenly over chicken and mushrooms.
8. Top each chicken piece with Muenster cheese.
9. Cover casserole with foil and bake 20 minutes.
10. Remove foil and broil 2–3 minutes until cheese is golden and bubbly. Let rest 5 minutes before serving.
Notes
You can substitute Marsala wine for the sherry. Muenster cheese melts beautifully, but Swiss or Gruyere work too. Do not over-reduce the sauce before baking. Let casserole rest before serving so the sauce thickens perfectly.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American Comfort
Nutrition
- Serving Size: 1 portion
- Calories: 568
- Sugar: 1
- Sodium: 399
- Fat: 43
- Saturated Fat: 25
- Unsaturated Fat: 17
- Trans Fat: 1
- Carbohydrates: 8
- Fiber: 1
- Protein: 33
- Cholesterol: 201
Ingredients
- 3 large chicken breasts
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 4 tablespoons butter, divided
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- Flour for dredging, plus 2 tablespoons
- ½ cup dry sherry (or Marsala as a substitute)
- 1½ cups heavy whipping cream
- 6 slices Muenster cheese (or Swiss, Gruyere, or mozzarella)
Ingredient Tips
| Ingredient | Tip Example |
| Chicken Breasts | Slice in half lengthwise for even cooking and tender results. |
| Mushrooms | Use fresh cremini or baby bella mushrooms for deep flavor. |
| Sherry | Adds depth and sweetness – substitute with Marsala or chicken broth. |
| Cream | Use heavy cream for the richest texture. |
| Butter | Dividing it adds flavor at each stage of cooking. |
| Cheese | Muenster melts beautifully, but Gruyere or Swiss also work well. |
Step-by-Step Instructions
- Prep the Oven: Preheat to 375°F and position the rack in the upper third. Grease a 9×13-inch casserole dish.
- Prepare the Chicken: Cut chicken breasts in half to make 6 thinner cutlets. Season generously with salt and pepper, then dredge in flour, shaking off excess.
- Brown the Chicken: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook chicken in two batches, about 3–4 minutes per side, until lightly browned. Transfer to casserole dish.
- Cook the Mushrooms: Add 1 tablespoon butter to the same skillet. Sauté mushrooms until golden brown and their moisture evaporates (about 5 minutes). Add them on top of and around the chicken.
- Make the Sauce: Melt the remaining 2 tablespoons butter in the skillet. Stir in 2 tablespoons flour and minced garlic, whisking for 1 minute.
- Add Liquid: Pour in sherry, whisking to combine. Slowly add the cream while stirring constantly until smooth. Cook for 3–5 minutes until slightly thickened. Season with salt and pepper.
- Assemble the Casserole: Pour the creamy sauce evenly over the chicken and mushrooms.
- Top with Cheese: Lay the Muenster cheese slices over the chicken.
- Bake Covered: Cover with foil and bake for 20 minutes.
- Broil and Finish: Remove foil and broil 2–3 minutes until the cheese is bubbly and golden. Watch closely to prevent burning.
- Rest and Serve: Let sit 5 minutes before serving for the sauce to thicken slightly.
Helpful Tips
- Slice chicken thinly so it cooks evenly without drying out.
- Use freshly grated cheese for the best melt.
- Deglaze the skillet properly to lift all the flavorful browned bits.
- Let the casserole rest before serving to help the sauce set.
Expert Tips for the Best Results
- Avoid Overcooking: The chicken finishes in the oven, so only brown it briefly in the pan.
- Control Thickness: Sauce will thicken in the oven, so don’t overreduce it on the stove.
- Cheese Choices: Swiss adds nuttiness, while Gruyere creates elegance.
- Flavor Boost: Add a pinch of nutmeg or thyme for extra warmth.
Recipe Variations
- Spinach Chicken Gloria: Add a layer of sautéed spinach under the chicken.
- Bacon Mushroom Gloria: Sprinkle cooked bacon over the top before baking.
- Low-Carb Version: Skip the flour dredge and thicken the sauce with cornstarch instead.
- Vegetarian Option: Use roasted cauliflower or tofu in place of chicken.
Make Ahead & Freezer Tips
Make Ahead: Assemble everything (except the cheese) and refrigerate up to 24 hours. When ready, top with cheese and bake as directed.
To Freeze: Prepare and cool completely, then wrap tightly. Freeze up to 2 months. Thaw overnight in the fridge and reheat in the oven at 350°F for 20 minutes.
Serving Suggestions
Serve with buttery mashed potatoes, steamed asparagus, or a side of buttered noodles to soak up the creamy sauce. A simple green salad adds balance and freshness.
Pairing Ideas
Pair with a crisp white wine like Chardonnay or Sauvignon Blanc. Non-alcoholic options like sparkling water with lime or iced tea also complement it beautifully.
Storage and Reheating Tips
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 325°F oven for 10–12 minutes or microwave in short intervals with a splash of cream to keep it moist.
Frequently Asked Questions (FAQs)
1. Can I use chicken thighs instead of breasts?
Yes! Boneless thighs add extra flavor and stay juicy. Adjust the cooking time as needed.
2. Can I replace sherry with something non-alcoholic?
Absolutely, chicken broth with a splash of lemon juice works great.
3. What cheese melts best for this recipe?
Muenster is classic, but Swiss, Gruyere, or mozzarella all melt beautifully.
4. Can I make Chicken Gloria gluten-free?
Yes, substitute gluten-free flour for dredging and sauce thickening.
5. Is this dish freezer-friendly?
Yes, freeze after baking and cool completely. Reheat gently to avoid curdling the sauce.
6. Why is my sauce too thick?
It may have reduced too much. Add a little cream or broth to loosen it up.
7. What can I serve with Chicken Gloria?
Mashed potatoes, rice, or crusty bread are perfect for soaking up that creamy sauce.
Nutrition Info
| Serving Size | 1 portion |
| Calories | 568 |
| Protein | 33 g |
| Carbohydrates | 8 g |
| Fat | 43 g |
| Saturated Fat | 25 g |
| Unsaturated Fat | 17 g |
| Cholesterol | 201 mg |
| Sodium | 399 mg |
| Fiber | 1 g |
| Sugar | 1 g |
Disclaimer: Nutrition information is estimated and may vary based on ingredients used.
Author’s Note
When I first made Chicken Gloria, my kitchen smelled like a cozy French café mixed with my abuela’s kitchen in Orlando. It’s creamy, cheesy, and rich, but still elegant enough for guests. Recipes like this remind me that the best comfort food is the one you share with people you love.
Final Thoughts
This Chicken Gloria Casserole is pure creamy comfort, filled with flavor and warmth. It’s easy to make, beautiful to serve, and even better the next day. If you loved this, try my Slow Cooker Beef Stroganoff – it’s another cozy, creamy favorite that’ll make your weeknights extra special.
