Chicken Marsala Casserole
Source of Recipe
"Nana" to Bubbe & Alex
3/4 cup all-purpose flour
1 (8-ounce) carton sour cream
1 cup milk
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (16-ounce) can chicken broth
1/2 cup Marsala wine
1/3 cup chopped celery
1/8 teaspoon cardamom
1 pound skinned and boned chicken breast, cut in bite-size pieces
1 (8-ounce) package presliced mushrooms
2 cups hot cooked angel hair pasta, about 4 ounces uncooked pasta
1/2 cup (2 ounces) shredded cheddar cheese
Preheat oven to 350 degrees.
Lightly spoon flour into dry measuring cup, level off with a knife.
Combine the flour and sour cream in a medium saucepan, stirring with
a whisk. Add milk, salt, pepper, and chicken broth. Bring to a boil;
reduce heat, and simmer for 2 minutes, stirring constantly. Remove
from heat.
Place a large nonstick skillet over medium-high heat until hot. Add
the wine and the next 4 ingredients, and cook for 10 minutes or until
liquid almost evaporates.
Combine the cream sauce, chicken mixture, and pasta; spoon into a 13
x 9-inch baking dish coated with cooking spray. Sprinkle with cheese;
bake at 350 for 30 minutes.
|
|
member logon
