Marsala Chicken-and-Mushroom Casserole
(from the RachelRay Mag.)
April 2009
4 Servings
Prep 15 min
Bake 40 min
Ingredients:
- 2 tablespoons butter
- 10 ounces sliced mushrooms
- 1 1/2 tablespoons flour
- 1/2 cup marsala wine or white wine
- 1/2 cup heavy cream
- 2 tablespoons chopped flat-leaf parsley
- Salt and pepper
- 1 cup long-grain rice
- 2 packed cups coarsely chopped rotisserie chicken
- 2 tablespoons grated parmesan cheese
Directions:
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.
