Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work beautifully in this recipe and actually tend to stay more moist. You won't need to adjust the cooking time significantly, but do make sure they reach 165°F internal temperature.

I don't have sherry wine. What can I substitute?

While sherry gives this dish its distinctive flavor, you can substitute dry white wine like Sauvignon Blanc, or even marsala wine for a different but delicious twist. If you prefer to avoid alcohol altogether, use chicken broth with a splash of white wine vinegar or even a teaspoon of dijon mustard to add complexity.

Can I make my own cream of mushroom soup for this recipe?

Yes! For a homemade version, sauté extra mushrooms with some minced onion, then make a roux with butter and flour. Add chicken broth and a splash of cream, then blend until smooth. Season well with salt, pepper, and a touch of thyme for an elevated homemade version.

Why is my sauce breaking or curdling?

This typically happens when the casserole is heated too quickly or at too high a temperature. Make sure to bake at the recommended 350°F and avoid overheating when reheating leftovers. Adding a tablespoon or two of cream while reheating can also help restore a smooth sauce.

Chicken Gloria Recipe

Description

Chicken Gloria is a comforting classic that combines perfectly pan-seared chicken, sauteed mushrooms in a creamy sherry sauce, and a bubbly layer of golden Muenster cheese. This dish is an easy-to-make dinner that’s full of flavor, texture, and timeless appeal. Perfect for weeknights or special occasions, it’s guaranteed to impress without much effort.

Ingredients

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Chicken

1 pound chicken breasts, boneless and skinless, cut in half lengthwise (about 3 breasts)
1/2 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
1/3 cup all-purpose flour
2 tablespoons vegetable oil

Sauce and Topping

1 tablespoon butter, unsalted
8 ounces fresh mushrooms (cremini preferred), sliced
1/2 cup sherry wine
18 ounces cream of mushroom soup (1 can)
6 slices Muenster cheese (or Swiss cheese)
1 tablespoon parsley, chopped, for garnish

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Instructions

Preheat the Oven:
Preheat your oven to 350°F (175°C). This ensures the dish cooks evenly and achieves that bubbly, golden cheese topping.
Prepare the Chicken:
Pat the chicken breasts dry with a paper towel, then season both sides generously with salt and pepper. Place the flour in a shallow dish and coat each chicken piece evenly with flour. Shake off any excess flour.
Sear the Chicken:
Heat the vegetable oil in a large skillet over medium heat. Brown the chicken on both sides until golden (approximately 2-3 minutes per side). Note: The chicken doesn’t need to be fully cooked at this point; it will finish cooking in the oven. Transfer the browned chicken to a 13×9-inch baking dish.
Saute the Mushrooms:
In the same pan, add the butter and melt it over medium-high heat. Once melted, add the sliced mushrooms. Season lightly with salt and pepper, and cook until golden brown (about 5-7 minutes).
Make the Sauce:
Stir in the sherry wine and cook for 2 minutes, allowing the alcohol to cook off slightly. Add the cream of mushroom soup, stirring well to combine. Cook the mixture until fully heated and smooth.
Assemble the Dish:
Pour the creamy mushroom sauce evenly over the seared chicken in the baking dish. Layer the slices of Muenster (or Swiss) cheese over the entire dish to ensure a cheesy topping.
Bake and Broil:
Cover the baking dish with foil and bake in the preheated oven for 30 minutes. After baking, remove the foil and switch the oven to broil. Broil the dish for 1-2 minutes to brown the cheese to a golden perfection. Keep a close eye to avoid burning.
Garnish and Serve:
Remove the dish from the oven and garnish with freshly chopped parsley. Serve warm and enjoy!

Notes

Sherry Wine: Adds depth of flavor and is traditional in this dish. If unavailable, substitute with dry white wine or chicken broth mixed with a splash of white wine vinegar.
Cream of Mushroom Soup: Use a canned version for convenience, or make your own creamy mushroom base at home for a more gourmet touch.
Chicken Options: Chicken thighs work well as a substitute for chicken breasts if you prefer a juicier meat option.
Cheese Selection: Use slices of Muenster for the classic flavor; Swiss is a great alternative. Avoid pre-shredded cheese and use fresh slices or shred your own for the best melt.
Broiling Tip: Don’t skip the broil step; it gives the cheese a bubbly, golden crust. Watch closely as it can burn quickly.
Make-Ahead Option: Assemble the dish up to 24 hours in advance, refrigerate it, and bake it directly from the fridge (account for slightly longer bake time).
Freezer-Friendly: While it can be frozen, the sauce may separate upon reheating. For best results, reheat gently and stir well.

Nutrition

Serving Size: 1 serving
Calories: 360
Sugar: 4g
Sodium: 950mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 32g
Cholesterol: 80mg