Chicken Gloria Casserole Recipes
CHICKEN GLORIA CASSEROLE
Make comfort food truly glorious with a chicken dish that's sure to become one of your go-to favorites. A splash of sherry brightens the creamy flavors for an extra dash of elegance.
Provided by By Arlene Cummings
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Sprinkle both sides of the chicken with salt and pepper. Spoon flour onto shallow dish or pie plate. Coat both sides of chicken with flour; shake off excess.
- In 12-inch skillet, heat oil over medium heat. Brown chicken on both sides. (You don't need to cook the chicken completely because it will finish cooking in the oven.) Transfer chicken to 13x9-inch (3-quart) glass baking dish.
- Place butter in same skillet; let melt over medium-high heat. Add mushrooms; sprinkle with salt and pepper. Cook and stir mushrooms until golden brown. Stir in sherry; cook and stir for additional 1 to 2 minutes. Stir in soup; mix well. Cook until thoroughly heated.
- Pour mushroom sauce over chicken; top each piece of chicken with one slice cheese. Fold cheese in half if it is too wide for chicken piece.
- Cover dish with foil; bake 30 minutes. After 30 minutes, turn oven to broil setting. Remove foil from dish; broil 1 to 2 minutes to brown the cheese. Remove from the oven; set aside to cool slightly.
- Top with parsley.
Nutrition Facts : Calories 390, Carbohydrate 11 g, Cholesterol 90 mg, Fat 2, Fiber 1 g, Protein 28 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 2 g, TransFat 0 g
CHICKEN GLORIA CASSEROLE
I got this recipe in a Betty Crocker newsletter, submitted to them by blogger Arlene Cummings (Cooking with Sugar). Easy and delicious!
Provided by Pinay0618
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Sprinkle both sides of the chicken with salt and pepper. Spoon flour onto shallow dish or pie plate. Coat both sides of chicken with flour; shake off excess.
- In 12-inch skillet, heat oil over medium heat. Brown chicken on both sides. (You don't need to cook the chicken completely because it will finish cooking in the oven.) Transfer chicken to 13x9-inch (3-quart) glass baking dish.
- Place butter in same skillet; let melt over medium-high heat. Add mushrooms; sprinkle with salt and pepper. Cook and stir mushrooms until golden brown. Stir in sherry; cook and stir for additional 1 to 2 minutes. Stir in soup; mix well. Cook until thoroughly heated.
- Pour mushroom sauce over chicken; top each piece of chicken with one slice cheese. Fold cheese in half if it is too wide for chicken piece.
- Cover dish with foil; bake 30 minutes. After 30 minutes, turn oven to boil setting. Remove foil from dish; broil 1 to 2 minutes to brown the cheese. Remove from the oven; set aside to cool slightly.
- Top with parsley.
More about "chicken gloria casserole recipes"
CHICKEN GLORIA - SALT & LAVENDER
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- I recommend prepping all ingredients prior to getting this recipe started. Preheat your oven to 375F and position the rack in the top third of the oven.
- Cut the chicken breasts in half lengthwise so you've got 6 thinner cutlets. Generously season both sides of each piece with salt & pepper and coat each piece in flour. Shake off any excess flour.
- Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan heat up for a few minutes. Cook the chicken in two batches, lightly browning each piece of chicken for about 3-4 minutes per side (don't cook them completely or they'll overcook in the oven). Transfer the chicken to a 9x13 casserole dish as you finish browning each batch. You will likely need to add a splash more olive oil (about a tablespoon or less) to the second batch if the pan is dry.
- Add 1 tablespoon of the butter to the same skillet you cooked the chicken in. One it melts, add the mushrooms and cook them until they're seared and their water is released and cooked off (about 5 minutes). Take the skillet off the heat and transfer the mushrooms to the casserole dish (add them around and on top of the chicken as desired).
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- Season chicken liberally with salt and pepper on both sides. Dredge chicken in flour, shaking off excess.
- In a large skillet over medium heat, heat the oil. Once hot, brown the chicken on both sides. (You don't need to cook it all the way through; it will finish cooking in the oven.) Transfer chicken to baking dish.
- Add butter to skillet and increase heat to medium-high. Add mushrooms and season with salt and pepper. Let cook until golden brown. Stir in sherry, and cook 1 to 2 minutes more. Stir in soup, mixing well, and cook until heated through.
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