Creamy Chicken Gloria Casserole

Creamy Chicken Gloria wraps juicy chicken breasts in a velvety mushroom sauce with bubbling Muenster cheese on top. Whenever my family craves comfort food that still feels special, this retro bake is always a winner.

I remember the first time I made this on a chilly weekend and everyone went back for seconds. Now it is the dinner I reach for when I want something nostalgic but not fussy.

Ingredients

• Chicken breasts: boneless and skinless cut lengthwise into thinner pieces for even cooking and tenderness
• All purpose flour: gives the chicken a light breading and helps thicken the sauce choose a fine textured flour for best results
• Salt and black pepper: essential for seasoning at every layer use fresh cracked pepper and kosher salt if you have them
• Unsalted butter: adds richness and ensures you can adjust the saltiness yourself look for pure cream butter
• Extra virgin olive oil: helps the chicken sear and keeps the butter from burning choose a fresh fruity oil
• Chicken broth: forms the base of the sauce use homemade or low sodium store bought for more control over seasoning
• Whipping cream: brings silkiness to the sauce check for fresh cream with no additives
• Sliced mushrooms: lend deep earthy flavor cremini or button mushrooms both work use firm fresh mushrooms with no slimy spots
• Diced sweet onion: builds up the savory backbone go for onions that feel heavy with no soft spots
• Muenster cheese: melts perfectly on top making a stretchy golden blanket buy pre sliced for easy layering
• Minced garlic: wakes up the sauce with aromatic punch use fresh and finely chopped garlic cloves
• Dried thyme: complements the mushrooms with gentle herbal notes the leaves should be green not gray
• Parsley: adds freshness at the finish get crisp bright green leaves for garnish

Step-by-Step Instructions

Sear the Chicken:

Dredge each chicken piece lightly in flour seasoned with salt and pepper. Warm butter and olive oil in a large skillet over medium heat. Lay the chicken in and sear for about three minutes per side until the outside is golden. The chicken should stay slightly underdone at this point as it will finish baking. Transfer the chicken to a plate.

Build the Sauce Base:

In the same skillet melt more butter then stir in flour salt and pepper. Whisk and cook for two minutes allowing the flour to bubble so its raw flavor is cooked off but not browned.

Soften Aromatics:

Add diced sweet onion and minced garlic to the skillet. Sauté gently for three minutes until the onions look glassy and soft. Stir regularly to avoid browning.

Cook Mushrooms and Seasonings:

Add sliced mushrooms and dried thyme. Let them cook for five minutes stirring often. The mushrooms release their liquid and shrink. Continue until the liquid cooks away and the mushrooms are tender and glossy.

Make It Creamy:

Slowly pour in chicken broth and whipping cream while whisking constantly. Scrape up any browned bits for flavor. Let the sauce simmer for about four minutes always stirring until it thickens into a luscious consistency. Take off the heat.

Assemble the Casserole:

Lay the seared chicken pieces in a single layer inside a nine by thirteen baking dish. Pour all the hot mushroom cream sauce evenly over the chicken to cover.

Top with Cheese:

Arrange Muenster cheese slices across the surface fully covering the sauce. Overlapping is fine for extra cheese pulls.

Bake to Perfection:

Slide the dish into a heated oven at three hundred seventy five degrees Fahrenheit. Bake for about half an hour until the cheese bubbles and browns gently and the chicken reaches one hundred sixty five degrees internal temperature.

Rest and Garnish:

Take the pan out and let it sit for five minutes. Scatter fresh parsley over before serving for a pop of color.

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My favorite part is always the way Muenster cheese bubbles and browns leaving golden pockets on the sauce. Last Thanksgiving I even caught my cousin scraping the melted cheese from the edges when no one was looking. It was all smiles around the table.

Storage Tips

Chicken Gloria stores wonderfully in the fridge for up to three days. Make sure to cool completely before placing in an airtight container. Reheat in the oven covered at a low temperature to revive the sauce and keep the chicken juicy. For freezing tightly wrap and keep up to one month thaw overnight before gentle reheating.

Ingredient Substitutions

If you are out of Muenster cheese try mozzarella or a mild fontina for the same creamy melt. For a lighter sauce you can use half and half instead of whipping cream just know it will lose a bit of richness. Gluten free flour can replace all purpose flour for dredging and sauce making if needed.

Serving Suggestions

This casserole loves tender egg noodles or fluffy mashed potatoes to soak up the sauce. Sautéed green beans or a simple leafy salad add crispness on the side. A sprinkle of extra fresh herbs like thyme or tarragon dresses up individual portions for a classy finish.

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Cultural Note

Chicken Gloria took off in the mid twentieth century when baked casseroles came into vogue for family dinners. The creamy sauce and melty cheese are pure comfort and still bring out fond memories for anyone raised on American potluck favorites. It feels both nostalgic and genuinely heartwarming.

Frequently Asked Questions

→ What type of chicken should I use?

Boneless, skinless chicken breasts are ideal, sliced in half lengthwise for even baking and tenderness.

→ Can I substitute the Muenster cheese?

Yes, Swiss or mozzarella can be used, but Muenster provides a distinct melt and flavor that complements the sauce.

→ How do I know when the chicken is cooked through?

Bake until the internal temperature reaches 165℉ and the cheese is golden and bubbly on top.

→ Is fresh parsley necessary for garnish?

Parsley is optional, but adds a fresh, herbal note and brightens the finished dish.

→ How can I make the sauce thicker?

Cook the flour and butter mixture a bit longer before adding liquids to achieve a thicker, creamier texture.

→ Can this dish be made ahead?

You can assemble the casserole in advance and refrigerate. Bake just before serving for best results.