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Marsala Chicken-and-Mushroom Casserole*** by MELISSA RODRIGUEZ serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/no-recipe-zone-recipes/marsala-chicken-and-mushroom-casserole

Ingredients:

2 tbs

butter

10 oz

mushrooms, sliced

1 1/2 tbs

flour

1/2 cup

marsala wine, or white wine

1/2 cup

heavy cream

2 tbs

parsley

1 cup

rice

2 cups

chicken, coursely chopped

2 tbs

parmesan cheese

Directions:

1.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.

2. 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.

Categories:

Main Dishes
Pasta/Rice/Potatoes
Poultry