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Marsala Chicken-and-Mushroom Casserole




Source of Recipe


Rachael Ray






List of Ingredients



• 2 tbsp butter
  
• 10 oz sliced mushrooms
  
• 1 1/2 tbsp flour
  
• 1/2 cup marsala or white wine
  
• 1/2 cup heavy cream
  
• 2 tbsp chopped flat-leaf parsley
  
• salt & pepper
  
• 1 cup long-grain rice
  
• 2 packed cups coarsely chopped rotisserie chicken
  
• 2 tbsp grated parmesan cheese
  






Instructions



1. Preheat oven to 350 degrees.
   
2. In a large skillet, heat the butter over medium-high heat until just melted. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour on top and stir in for 1 minute. Stir in the wine and cream and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Stir in 2 cups water, the parsley, 1 tsp salt and 1/2 tsp pepper.
   
3. In a greased 9" x 13" casserole, spread the rice in an even layer; top with chicken. Pour the mushroom gravy on top. Cover snuggly with foil and bake until bubbly, about 35 minutes. Discard the foil, sprinkle the parmesan on top and bake for 5 minutes more.
   






Final Comments


Serves 4