Saturday, September 13, 2014

Chicken Gloria Casserole - Tried and True Recipe

Today's Tried & True recipe is compliments of Betty Crocker
Chicken Gloria Casserole...and it's absolutely delicious.  

Before making recipes, I always like to read reviews. This casserole has 5 stars and great comments:
  • "Delicious!!!!!  So easy to make, will make again."
  • "This is awesome!!!!!  So delicious.  I made it exactly according to the recipe and it was fabulous.  Definitely a keeper."
  • "This chicken was delicious and turns out like a showy dish you could serve for company.  It smelled so good when cooking and turned out perfectly without too much effort.  We will definitely fix this again!  I prepared it exactly like the recipe suggested -- no changes."
  • "This dinner is AMAZING.  However, I paired it with green beans, so it tastes like you are eating green bean casserole. Yummy!"
My family review - WE LOVED IT and agreed on the five stars! I followed the recipe as directed, but doubled it because I had six large chicken breasts I needed to use and was able to make two dinners. The first night I served the casserole with Cheddar Cheese Pull Apart Rolls and green beans. Leftovers on the second night were delicious, just as good as the first day, if not better.  I served it with wild rice, leftover rolls and green beans. The wild rice with the casserole is perfect and highly recommended. Be sure to spoon the sauce over the chicken and rice.  

NOTE:  When I share a tried & true recipe, I always credit the source and often will send you to the site for the directions. All you need to do is click on "Print Recipe" below and it will take you to the full recipe. One extra click for an awesome recipe, that's it!  It's important to me to share the love and send you to the original source.

Chicken Gloria Casserole

Print Recipe 
  • 3 boneless, skinless chicken breasts - trimmed and cut in half lengthwise
  • salt and pepper
  • 1/3 cup all-purpose flour
  • 3 Tablespoons vegetable oil
  • 2 Tablespoons butter
  • 1 container (8 oz)  fresh sliced mushrooms
  • 1/2 Cup cream of sherry wine
  • 1 can (18 oz) Progresso Creamy Mushroom Soup
  • 6 slices Muenster cheese
  • 3 Tablespoons fresh chopped parsley
Please head to Betty Crocker for the directions and to read more reviews on this wonderful casserole. 

Thanks for stopping by!


Danni@SiloHillFarm said...

Are you sure you didn't mean to call this Chicken Glorious?? It sure looks glorious!

Anonymous said...

what exactly is cream of sherry wine? and where do I find it? also, if I want to omit it, what can I use in place of it?

Anonymous said...

It's properly "cream sherry." I have had to cook without alcohol for several years now, and really there isn't a good substitute for the depth of flavours. But I have used fond or jus from meat cookery.

45th Parallel Quilter said...

Cream Sherry is in the cooking wine part of your store (or try your liquor store). I don't like to cook with liquor BUT after this is cooked all the alcohol has "burnt off" leaving just the flavor it was intended to add.

Anonymous said...

PLEASE Inform your not use the "cooking wine" from your local grocery store as suggested above...Cream sherry is NOT cooking wine...although it is used in cooking, it is a sherry, sold in your local wine store. The flavor is wonderful and the alcohol "burns" off. The product sold as cooking wine will ruin this glorious recipe!

Patem111 said...

Cooking wine from the grocery store is loaded with salt! Never use it. Use cream sherry, dry sherry, a mixture of white grape juice and chicken stock, a fruity white wine such as Ruinite D'Oro, anything but cooking wine. That stuff is awful.