I think my love for casseroles is evident. There are very few casseroles that you can’t prepare a head of time. This one you could prep the night before while dinner is cooking and stick it in the fridge until dinner time the next night. In the oven it goes and dinner is ready. What I love about casseroles is they typically include a protein, starch, and vegetable. If you were really in a time crunch you could just serve that and be done. I typically like to add a salad if I have any to help get extra vegetables in the meal.
This Chicken Marsala Casserole is an interesting and unique take on chicken marsala. I don’t know that I have ever made chicken marsala at home, but I do enjoy it when out to eat. Usually it is served with pasta, but rice works great with it.
You can purchase a Publix rotisserie chicken, you can cook your own following my crockpot method, or you can pick one up from Sam’s/Costco (my new favorite place to buy rotisserie chickens). I typically make a run to Sam’s about once a month. I spend way to much money there so I need to limit the amount of times I go to the store. I have found great prices on lettuce, yogurt, milk, breads, and rotisserie chickens. The chicken is so moist and delicious I have trouble saving any for dinner once I get it home. As soon as I bring a rotisserie chicken home I start picking all the meat off and saving it in 1 cup servings in the freezer. I then save the carcass in another bag in the freezer for making stock. I love having the cooked chicken easily available for sandwiches, soups, salads, casseroles, etc.
- 2 tbsp butter
- 8 oz sliced mushrooms
- 1 ½ tbsp flour
- ½ cup marsala wine
- ½ cup heavy cream
- 2 tbsp chopped parsley
- Salt and pepper
- 1 cup uncooked white rice
- 2 cups chopped rotisserie chicken
- 2 tbsp grated parmesan cheese
- Preheat the oven to 350 degrees.
- In a large skillet heat butter over medium high heat until melted, add mushrooms and cook until softened and golden about 5 minutes.
- Sprinkle with flour and stir until all is absorbed. Stir in the marsala and cream and simmer until slightly thickened about 4-5 minutes.
- Stir in 2 cups of water, parsley, 1 tsp salt and ½ tsp pepper.
- In a prepared 9×13 pan spread the rice on the bottom. Top with chicken. Pour mushroom sauce on top. Cover with foil and back 35 minutes.
- Remove foil, sprinkle with parmesan cheese and bake 5 more minutes until bubbly.
Adapted from Rachael Ray Magazine
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