Thursday, July 28, 2011

Marsala Chicken-and-Mushroom Casserole

Sorry for the abundance of dessert recipes lately! What can I say...that's what I love making (and eating!) the most! :)

To change things up a bit, here's a great dinnertime recipe for you. A friend of mine shared it with me awhile back. So glad I finally got a chance to make it. The recipe calls for rotisserie chicken which makes prep work that much easier! I'm all about quick, simple, yet great-tasting!

Marsala Chicken-and-Mushroom Casserole
Source: Every Day With Rachael Ray

2 T. butter
10 oz. sliced mushrooms
1 1/2 T. flour
1/2 c. marsala wine or white wine
1/2 c. heavy cream
2 T. chopped flat-leaf parsley
Salt and pepper
1 c. long-grain rice
2 c. coarsely chopped rotisserie chicken
2 T. grated parmesan cheese

Preheat the oven to 350°. In a large skillet, heat the butter over medium-high heat until just 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, the parsley, 1 teaspoon salt and 1/2 teaspoon pepper.

In a greased 9-inch-by-13-inch casserole, spread the rice in an even layer; top with the chicken. Pour the mushroom gravy on top. Cover snugly with foil and bake until bubbly, about 35 minutes. Discard the foil, sprinkle the parmesan on top and bake for 5 minutes more.

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