Why You’ll Love This Recipe
This isn’t just another chicken bake—it’s comfort food with flair. Inspired by mid-century American casseroles and French mushroom chicken dishes, Chicken Gloria layers crispy-seared chicken breasts with earthy sautéed mushrooms and a luscious canned-soup-based sauce (yes, it’s allowed!). The result? A moist, flavorful meal that feels both nostalgic and deliciously satisfying.
Perfect for:
- Weeknight dinners with minimal cleanup
- Fans of chicken Marsala, tuna noodle casserole, or creamy baked chicken
- Make-ahead meals (great reheated!)
- Serving with rice, noodles, or mashed potatoes
🍄 "I made this for my in-laws," said one home cook. "They thought I’d been cooking all day—but I started when the salad was on the table!"
Ingredients
For the Seared Chicken Base
- 3 boneless, skinless chicken breasts, halved horizontally (~6 cutlets)
- ⅓ cup (40g) all-purpose flour
- Kosher salt and freshly ground black pepper, to taste
- 3 tbsp olive oil (for browning)
For the Mushroom Sauté
- 2 tbsp unsalted butter
- 8 oz (225g) mushrooms, sliced (cremini, button, or shiitake work well)
For the Creamy Sauce & Finish
- 1 can (18 oz / 510g) cream of mushroom soup (regular or homemade-style)
- 6 slices Swiss or Muenster cheese (melts beautifully!)
- 2 tbsp fresh parsley, chopped (for garnish)
Step-by-Step Instructions
1. Preheat Oven & Prep Dish
- Preheat oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
2. Season & Dredge the Chicken
- Place chicken cutlets between sheets of parchment or plastic wrap and gently pound to even thickness (~½ inch).
- Season both sides with salt and pepper.
- Dredge each piece in flour, shaking off excess—this helps create a light crust.
3. Brown the Chicken
In a large skillet over medium heat:
- Heat olive oil until shimmering.
- Add chicken in a single layer (work in batches if needed).
- Cook 3–4 minutes per side, until lightly golden and just cooked through.
- Transfer to prepared baking dish, arranging in an even layer.
✅ Don’t overcrowd—browning builds flavor!
4. Sauté the Mushrooms
Using the same skillet:
- Melt butter over medium heat.
- Add sliced mushrooms, season with salt and pepper, and cook 6–8 minutes, stirring occasionally, until tender and golden brown.
✅ Let mushrooms release moisture and then evaporate it—this prevents sogginess.
5. Build the Sauce
- Stir cream of mushroom soup into the mushrooms.
- Cook 1–2 minutes, stirring constantly, until heated through and smooth.
✅ Optional: Add ¼ cup sour cream or white wine for extra richness.
6. Assemble the Casserole
- Pour mushroom-soup mixture evenly over the chicken.
- Top each piece with a slice of cheese, overlapping slightly to cover completely.
7. Bake Covered
- Cover tightly with aluminum foil.
- Bake 30 minutes, until chicken is fully cooked (165°F internal temp) and sauce is bubbling around edges.
8. Broil for Golden Perfection
- Remove foil and switch oven to broil (high).
- Return dish to oven and broil 1–2 minutes, watching closely, until cheese is melted, bubbly, and lightly browned.
✅ Keep a close eye—cheese burns fast!
9. Serve Warm & Delicious
- Let rest 5 minutes before serving.
- Garnish with chopped fresh parsley.
Serve hot with:
- Buttered egg noodles, wild rice, or mashed potatoes
- Steamed green beans or a crisp garden salad
- Crusty bread for soaking up the sauce
✅ Leftovers? Reheat gently in the oven—the sauce only gets better!
You Must Know
- Pound the chicken —ensures even cooking and tenderness.
- Don’t skip browning —it adds depth and texture.
- Use real cheese slices —pre-shredded doesn’t melt as smoothly.
- Tastes better the next day! Reheats beautifully in oven or air fryer.
- Freezer-friendly —cool completely and freeze up to 3 months.
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in a skillet over medium-low heat, stirring often. Microwave works but may separate.
- Freeze for up to 3 months —thaw overnight before reheating.
Ingredient Substitutions
Serving Suggestions
- Serve family-style right in the baking dish.
- Great for potlucks—bring the whole pan!
- Double the batch and freeze half for future comfort.
- Pack in lunchboxes (reheat safely).
Cultural Context
Rooted in American mid-century convenience cooking and European mushroom traditions, this recipe celebrates how simple ingredients—canned soup, chicken, cheese—can become something deeply satisfying. Found at Sunday tables, creative kitchens, and holiday feasts alike, it honors the joy of sharing food made with love.
Pro Tips
- Double the recipe? Yes—perfect for feeding a crowd. Use two pans.
- Want more veggies? Add spinach, leeks, or bell peppers with the mushrooms.
- Make ahead: Assemble unbaked casserole and refrigerate overnight. Bake when ready.
- Label your dish: People will ask for the recipe.
- Say “ready?” before serving —it’s part of the ritual.
Frequently Asked Questions
Q: Can I use frozen chicken?
A: Not recommended—thaw first for even cooking and proper browning.
Q: Why did my sauce turn out too thick?
A: Likely reduced too much. Stir in 2–3 tbsp milk or broth to loosen.
Q: Is this gluten-free?
A: Only if using GF flour and verifying all ingredients (especially soup).
Q: Can I bake without broiling?
A: Yes—but you’ll miss the golden cheese top. For color, sprinkle paprika before baking.
Q: Can I air fry leftovers?
A: Not the whole batch—but reheat individual portions at 350°F for 6–8 mins.
Allergy Information
Contains: dairy (butter, cheese), eggs (in some processed soups), wheat (in flour, soup).
Gluten-free option: Use certified GF flour and verify soup label.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed soups, cheeses, and seasonings.
Nutrition Facts (Per Serving – Approximate)
Based on 6 servings (1 chicken cutlet + sauce)
- Calories: 320
- Fat: 20g
- Saturated Fat: 7g
- Carbohydrates: 12g
- Fiber: 1g
- Sugar: 3g
- Protein: 26g
- Sodium: 680mg
Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice.
This casserole doesn’t shout. It emerges golden from the oven, bubbling and inviting, saying everything a great meal should: “Scoop me slow. Share me. This is good.” That’s how the best ones begin—not with silence, but with chicken, care, and someone who says, “Let’s make it together.”
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