Marsala Chicken, Mushroom, and Rice Casserole
sliced (I prefer baby bella)
chopped flat-leaf parsley
cooked and chopped
salt and pepper
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.