It's Monday night and I'm making Chicken Gloria Casserole for the second time in the last two weeks. I happened across this recipe whilst trying to find a quick, easy, and versatile chicken recipe. Low and behold, I discovered Chicken Gloria Casserole from a fellow blogger featured on the Betty Crocker website. I was a bit skeptical at first because I had to change the original recipe to suit my pantry, but it turned out fantastic! Not only was my husband happy, it also got the seal of approval from our toddler, which is really saying something. The chicken was moist inside and crispy outside and the sauce was simply deee-lish. And I mentioned it was versatile? Last week I served it over rice pilaf, this week with baked potato (*note: later, I poured the cheesy sauce inside the potato and it brings new meaning to the term"loaded baked potato!") and next time I'm thinking of pouring it over pasta for a new take on the dish.
Heat the oven to 350 degrees and gather the ingredients. For my version of the recipe, you will need:
1 Package of Boneless, Skinless Chicken Breasts, thinly sliced
Salt and Pepper to taste
Flour for dredging (about 1/4 cup)
3 Tbsp Vegetable Oil
2 Tbsp Butter
1 8 oz Container of Fresh Mushrooms (Baby Bellas or White Button)
1 Small Juice Box (Apple or White Grape)
1 Can Condensed Cream of Mushroom Soup
6 Slices of Muenster Cheese
Parsley for garnish
The original recipe called for cream sherry wine, but we don't like to cook with alcohol since we serve it to our little girl. I know the alcohol cooks off from the heat, but it's just our preference. Not to mention it saves a pretty penny when you substitute with juice! I also couldn't find "creamy mushroom soup" so I used condensed and added a bit of water later in the cooking.
Slice the mushrooms and set aside for later. Watch your fingers!
Heat a 12" skillet with 3 Tbsp Vegetable Oil over medium heat. Salt and Pepper the chicken and lightly dredge in flour.
Brown both sides of the chicken in skillet over medium heat, turning once. You don't have to cook it all the way through because it will finish cooking in the oven.
Mmmm, it smells yummy already right about now. Transfer the chicken to a 13X9 inch casserole dish and set aside. To the same skillet, add 2 Tbsp Butter and sauté with sliced mushrooms. Season with salt and pepper and cook 1-2 minutes.
Add juice box contents and cook another 1-2 minutes.
Add 1 Can of Condensed Cream of Mushroom Soup and 1/2 can's worth of water. Cook until the sauce thickens.
Now, pour the mushroom sauce into the casserole dish over the chicken breast and top with 6 slices of Muester Cheese.
And...it's almost oven ready!
Cover with foil and bake at 350 degrees for 30 minutes.
After 30 minutes, remove foil and broil until the cheese bubbles and browns, making a delicious crust if you will. (About 5 to 10 minutes depending on your oven)
Garnish with parsley and serve as desired. There you have it, my version of Chicken Gloria Casserole. Hope you enjoy!
