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Easy Cheesy Chicken a la Gloria Casserole

Easy Cheesy Chicken a la Gloria Casserole

Easy Cheesy Chicken a la Gloria Casserole


Easy Cheesy Chicken a la Gloria Casserole

Easy Cheesy Chicken a la Gloria Casserole

Chicken a la Gloria (or Chicken Gloria) is a hearty, creamy and cheesy dish that has all the traditional savory ingredients that make a chicken casserole filling and satisfying. Munster cheese adds that extra punch of flavor but you can use whichever cheese you prefer.

  • Author: Addie Gundry
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: Serves 6
  • Category: Entrées


  • Chicken
    • 1/2 cup all-purpose flour
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper
    • 6 boneless, skinless chicken breasts
    • 2 tablespoons olive oil
    • 2 tablespoons unsalted butter
    • 1 cup white button mushrooms, sliced
    • 1/4 cup chopped fresh parsley
    • 1 teaspoon fresh thyme leaves, or  1/2 teaspoon dried thyme
    • 1/2 cup sherry
    • 1/2 cup chicken broth, low-sodium preferred
    • 1 cup whole milk or half-and-half
    • 6 slices Muenster cheese
    • Sprigs of fresh thyme, for garnish
  • Rice
    • 6 servings wild and brown rice mix
    • 1 1/2 cups chicken broth, low- sodium preferred, or as rice package directs
    • 1/4 cup chopped fresh parsley


  1. For the chicken: Preheat the oven to 350 degrees F. Coat a 9 x 13-inch baking dish with cooking spray.
  2. In a pie plate or shallow bowl, combine the flour, salt, and pepper. Dredge the chicken breasts in the mixture, patting with your fingers to coat them evenly. Reserve the flour mixture.
  3. In a large heavy-bottom skillet, heat the oil over medium-high heat. Sauté the chicken until light golden brown for about 3 minutes on each side. Transfer the chicken to the baking dish in a single layer.
  4. In the same skillet, melt the butter over medium-high heat and sauté the mushrooms, parsley, and thyme, stirring until the mushrooms are lightly browned, about 4 minutes. Add the reserved flour mixture and cook, stirring constantly, for 2 minutes.
  5. Add the sherry and stir until almost evaporated, about 1 minute. Add the broth and milk and reduce the heat to medium. Cook, stirring, until a thick sauce has formed, 3–5 minutes. Pour the sauce over the chicken and lay one slice of Muenster on each piece.
  6. Cover the dish with aluminum foil and bake for 30 minutes. Switch the oven to broil. Remove the foil and place the dish under the broiler just until the cheese is browned, about 2 minutes.
  7. For the rice: While the chicken bakes, prepare the rice with the broth according to the package directions. Stir in the parsley.
  8. Serve the rice with the chicken and its sauce. Garnish with thyme.

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