Marsala Chicken & Mushroom Casserole

By MichelleF

Silvana Nardone

Ingredients

• 2 TB butter
• 1 (8 oz.) pkg. sliced mushrooms
• 1-1/2 TB flour
• 1/2 cup Marsala wine or white wine
• 1/2 cup half & half
• 2 cups water
• 2 TB chopped parsley
• 1/2 tsp. each salt & pepper
• 1 cup rice
• Rotisserie chicken, skin removed & meat shredded
• 2 TB grated Parmesan cheese

Preparation

Step 1

Cook rice according to package directions. In a large skillet, heat butter over medium-high heat until melted. Add mushrooms & cook until softened, about 5 minutes. Sprinkle flour on top & stir 1 minute. Stir in Marsala and half & half. Simmer 3 minutes, stirring occasionally until thickened. Stir in water, parsley, salt, & pepper. In a greased 9 x 13 or 8 x 11 casserole dish, spread rice in an even layer. Top with chicken. Pour mushroom gravy on top. Cover with foil & bake at 350 for 20-30 minutes. Remove foil, sprinkle with cheese, & bake 5 minutes.