Wednesday, February 1, 2012
Chicken Marsala Casserole
Source: Slightly adapted from Rachel Ray
2 tbsp butter
10 oz sliced mushrooms
1 1/2 tbsp flour
1/2 cup marsala wine
1/2 cup heavy cream
2 cups chicken broth
1tsp dried parsley
Salt and pepper
1 cup long rain rice, uncooked
2 cups chopped rotisserie chicken (or any cooked chicken)
2 tbsp parmesan cheese
1- Preheat the oven to 350.
2- Melt the butter in a large skillet. Add the mushrooms and cook for about 5 minutes, until softened. Add the flour and stir well to coat.
3- Stir in the marsala wine and cream, allowing to cook and thicken, about 3 minutes. Stir in the broth, parsley, and season with salt and pepper.
4- In a 9x 13 dish, spread the rice in an even layer over the bottom of the dish. Top with the chicken.
5- Pour the mushroom gravy over the chicken and rice mix. Cover tightly with foil.
6- Bake 35 minutes, until bubbling.
7- Remove foil, sprinkle on parmesan cheese, and bake 5 minutes uncovered.