Chicken Marsala Casserole

Please ignore the "casserole" in the title, unless casserole means to you things like easy to make, tasty, and inexpensive. But if it conjures up thoughts of canned veggies and condensed soup, take my advice and ignore it.

Because this ain't your momma's casserole (no offense to your momma).

This recipe was very tasty; it calls for fresh, easy to find ingredients and had a great flavor. More than that, it took me less than 10 minutes to get it prepped and in the oven! Gotta love a low maintenance meal every once in awhile!

Chicken Marsala Casserole
2 tbsp butter
10 oz sliced mushrooms
1 1/2 tbsp flour
1/2 cup marsala wine
1/2 cup heavy cream
2 cups chicken broth
1 tsp dried parsley
Salt and pepper
1 cup long grain rice, uncooked
2 cups cooked chicken, shredded or chopped
2 tbsp parmesan cheese, grated

Preheat the oven to 350.

Melt the butter in a large skillet. Add the mushrooms and cook for about 5 minutes, until softened.

Add the flour and stir well to coat.

Stir in the marsala wine and cream, allowing to cook and thicken, about 3 minutes. Stir in the broth, parsley, and season with salt and pepper.

In a 9x 13 dish, spread the rice in an even layer over the bottom of the dish. Top with the chicken.

Pour the mushroom gravy over the chicken and rice mix. Cover tightly with foil.

Bake 35 minutes, until bubbling.

Remove foil, sprinkle on parmesan cheese, and bake 5 minutes uncovered.

Source: Stephanie Cooks