Go Back

Marsala Chicken, Mushroom, and Rice Casserole


  • 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


  • 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.


-Recipe adapted from Rachael Ray Magazine.