This isn’t too bad of a recipe, mine took a little extra baking time then the recipe called for. Hubby still ate it for lunches, but prefers it the traditional way.
My little kitchen helper is determined not to slow down so mommy can take a picture so I apologize for a few that are a little more blurred.
Marsala Chicken-and-Mushroom Casserole
(Adapted from Every Day with Rachael Ray)
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 cups coarsely chopped rotisserie chicken
2 tablespoons grated parmesan cheese
Preheat the oven to 350 degrees . 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.