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    Chicken Marsala Casserole

    Recipe Introduction

    Cooking Light-6/00

    List of Ingredients

    • 3/4 cup all-purpose flour
    • 1 (8-ounce) carton low-fat sour cream
    • 1 cup fat-free milk
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 (16-ounce) can fat-free less sodium 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


    1. Preheat oven to 350 degrees.

    2. 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.

    3. 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.

    4. 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.

    5. 336 cal, 9.4g fat, 28.2g pro, 32.9g carb, 69mg chol, 413mg sod.

    6. Servings: 6




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