I am a girl with a thing for all things Marsala. I don't know specifically what it is, but the flavor Marsala wine gives to dishes is incredible. I can hardly order anything else off a menu once I spot the words Marsala attached to a dish. I have tried many times to make Chicken Marsala on my own and while it was good, it was not restaurant quality. I was thrilled to find this recipe on Pinterest and knew it would be so nice to have a quick and easy weeknight Marsala dish. I hope you enjoy this as much as my family did, and it made excellent leftovers several nights later at work. We accompanied our Marsala Chicken and Mushroom Casserole with Jamie's Cranberry Spinach Salad.
- 2 Tablespoons butter
- 10 ounces sliced mushrooms, washed
- 1 1/2 Tablespoons flour
- 3/4 cup to 1 cup of Marsala or white wine (we all felt that the original dish needed more flavor)
- 1/2 cup heavy cream
- 2 Tablespoons chopped flat-leaf parsley
- Salt and Pepper
- 1 1/2 cups water
- 1 cup long-grain rice
- 2 cups coarsely chopped rotisserie chicken
- 2 Tablespoons grated Parmesan cheese
- Preheat oven to 350 degrees and grease or spray 9 x 13 inch casserole dish.
- In a large skillet, over medium-high heat, heat the butter until just melted.
- Add the mushrooms and cook, stirring occasionally, until softened. About 5 minutes.
- Sprinkle the flour on top and stir for 1 minute. Stir in the Marsala and cream. Simmer, stirring occasionally, until slightly thickened, about 3 minutes. Stir in parsley, water, and salt and pepper.
- Spread the rice in an even layer in prepared casserole dish. Top with the chicken and pour the mushroom gravy on top.
- Cover snugly with foil and bake until bubbly, 35 minutes.
- Discard the foil and sprinkle with Parmesan cheese. Bake for an additional 5 minutes, uncovered.
Original Recipe from Every Day with Rachael Ray.
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