Fumbling Toward Culinary Talent: Mushroom Chicken Bake

Mrs. Nasty gave me a recipe to try a while back, and I finally got around to making it. The original recipe is called Chicken Gloria Casserole.

I have no info on why it's called "Gloria." Also, it's really not a casserole. And I made some changes that made it my own. 

Ingredients

• 3-4 chicken breasts, cut lengthwise
• 2 packages of baby Bella mushrooms, medium-size slices
• 1 carrot, chopped finely
• 1/2 of a yellow onion, chopped finely
• 1/4 of bell pepper, chopped finely
• AP flour
• 4 TB of butter
• 1/2 cup of Chardonnay
• 1 can of cream of mushroom soup
• Swiss cheese slices to cover (8-10 slices)
• Extra virgin olive oil
• Salt and pepper to taste

Process

The original recipe called for only three chicken breasts, but I recommend four to fully cover the bottom of a 9 x 13 baking dish. 

Slice the breasts lengthwise and season with salt and pepper. Lightly dredge them in seasoned flour, coat a cast iron skillet with oil, and sauté them in batches on medium-high heat. Just lightly brown them because they'll cook in the oven, which should be at 350 degrees. 

Put the breasts at the bottom of a greased baking dish. 

Add a bit of oil to the skillet and add four tablespoons of butter. Dump in the aromatics and sauté for approximately ten minutes. Put the sliced mushrooms in the skillet, add salt and pepper, and cook for an additional ten minutes. 

Put in the Chardonnay and let that go for about 2-3 minutes. After that deglazing move, add the cream of mushroom soup and mix thoroughly. 

Slather the chicken breasts evenly with the mushroom mixture and top with slices of Swiss cheese. Cover the dish with aluminum foil and bake for 30 minutes. 

Take the foil off and broil the top for a couple of minutes. Serve and enjoy.