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Marsala Chicken, Mushroom, and Rice Casserole
Ingredients
2
tbsp
butter
8-10
ounces
mushrooms
sliced (I prefer baby bella)
1 1/2
tbsp
flour
1/2
cup
Marsala wine
1/2
cup
heavy cream
2
tbsp
chopped flat-leaf parsley
1
cup
long-grain rice
uncooked
2
cups
chicken
cooked and chopped
2
cups
water
salt and pepper
to taste
3-4
tbsp
Parmesan cheese
grated
Instructions
Preheat the oven to 350 degrees .
In a large skillet, heat the butter over medium heat until melted. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes.
Sprinkle the flour on top and stir in for 1 minute.
Stir in the Marsala and cream and simmer, stirring occasionally, until slightly thickened, about 3 minutes.
Stir in 2 cups water, parsley, salt, and pepper.
In a greased 9-inch-by-13-inch casserole, spread the rice in an even layer; top with the chicken. Pour the mushroom sauce on top.
Cover tightly with foil and bake until bubbly, about 35 minutes.
Remove the foil, sprinkle Parmesan on top and bake for 5 minutes more uncovered.
Notes
-Recipe adapted from Rachael Ray Magazine.