Chicken Marsala Casserole
Source of Recipe
unknown
List of Ingredients
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 lb skinned and boned chicken breast, cut in bite-size pieces
1 (8-ounce) package presliced mushrooms
2 c. hot cooked angel hair pasta, about 4 oz uncooked pasta
1/2 cup (2 ounces) shredded cheddar cheese
Recipe
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.
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