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Marsala Chicken & Mushroom Casserole

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Ingredients

Adjust Servings:
2 tablespoons butter
10 ounces mushrooms, sliced
1 1/2 tablespoons flour
1/2 cup marsala wine or 1/2 cup white wine
1/2 cup heavy cream
2 tablespoons flat leaf parsley, chopped
salt and pepper
1 cup long-grain rice
2 cups rotisserie chicken, chopped
2 tablespoons parmesan cheese, grated

Nutritional information

482.9
Calories
162 g
Calories From Fat
18.1 g
Total Fat
11.1 g
Saturated Fat
58.2 mg
Cholesterol
114.6 mg
Sodium
46.6 g
Carbs
1.4 g
Dietary Fiber
2.7 g
Sugars
7.6 g
Protein
309g
Serving Size

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Marsala Chicken & Mushroom Casserole

Features:
  • Gluten Free
Cuisine:

Made some adjustments to lower the carb count. Went with the 1 cup Marsala and 1 Cup heavy cream along with diced Onions and Minced garlic that others have suggested. used a combo of butter and bacon grease to saute the vegetables. I replaced the flour with a teaspoon of Xanthum Gum and did not add the water. used an 8 oz package of microwave riced cauliflower instead of rice. layered with 18 oz. of shredded left over chicken breast. I cooked it in a 9x9 glass cake pan in the oven covered with foil for 35 minutes and doubled the parm to 1/4 cup. We had sweet marsala but it turned out really good.

  • 75 min
  • Serves 4
  • Easy

Ingredients

Directions

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Marsala Chicken & Mushroom Casserole, I love the taste of marsala, and I love the ease of casseroles a winning combo! From Rachael Ray Mag 4/09 , Made some adjustments to lower the carb count Went with the 1 cup Marsala and 1 Cup heavy cream along with diced Onions and Minced garlic that others have suggested used a combo of butter and bacon grease to saute the vegetables I replaced the flour with a teaspoon of Xanthum Gum and did not add the water used an 8 oz package of microwave riced cauliflower instead of rice layered with 18 oz of shredded left over chicken breast I cooked it in a 9×9 glass cake pan in the oven covered with foil for 35 minutes and doubled the parm to 1/4 cup We had sweet marsala but it turned out really good , This was a solid, filling weeknight meal We are definitely planning to make it again I’d call it very good, not excellent hence the four stars

I did make a few modifications based on reviews I had seen here or there:

– I cooked the chicken in some olive oil in the same skillet and set it aside before adding the butter and mushrooms
– Added 1/2 an onion and a few cloves of garlic to the mushrooms
– Used chicken broth instead of water
– Used 1 cup each of wine and cream
– used milk instead of cream to save some cals and it didn’t seem to make a difference
– Added a few rosemary twigs from the garden and took them out before adding parmesan
– Be very liberal with your parmesan use

Note: I was confused by the directions as to whether you needed to cook the rice in advance You do not The water/broth flows to the bottom and the rice is cooked in that

I love recipes that use rotisserie chicken because I keep the bones to make stock

Will definitely be put in the dinner rotation!


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Steps

1
Done

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.

2
Done

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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Flora Mathis

Culinary gardener using fresh herbs and produce to create vibrant and flavorful dishes.

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