Monday, April 13, 2009

Creamy Chicken and Mushroom Casserole

This is a delicious casserole that I found in a Rachael Ray magazine. I have said before that I cannot handle her show, but I do like her magazine.

Marsala Chicken-and-Mushroom Casserole, From Every Day with Rachael Ray

Prep Time: 15 min
Bake Time: 40 min

2 tablespoons butter
10 ounces sliced mushrooms
1 1/2 tablespoons flour
1/2 cup marsala wine or white wine
1/2 cup heavy cream
2 cups chicken stock
2 tablespoons chopped flat-leaf parsley
Salt and pepper
1 cup long-grain rice
2 packed cups coarsely chopped rotisserie chicken
2 tablespoons grated parmesan cheese

1. Preheat the oven to 350°. 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 marsala and cream and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Stir in 2 cups chicken stock, the parsley, 1 teaspoon salt and 1/2 teaspoon pepper.
2. In a greased 9-inch-by-13-inch casserole, spread the rice in an even layer; top with the chicken. Pour the mushroom gravy on top. Cover snugly with foil and bake until bubbly, about 35 minutes. Discard the foil, sprinkle the parmesan on top and bake for 5 minutes more.

Preheat your oven to 350 degrees and lets get started with our ingredients. I cut this recipe in half but it would make for great leftovers also. You will need some parsley, milk or cream, marsala wine (I used sherry), cooked chicken, flour, mushrooms, rice and parmesan cheese. The original recipe called for adding water to cook the rice and I thought it watered it down too much, so I'd suggest chicken or vegetable stock instead.

Put your rice in the bottom of a greased casserole dish and set it aside.

Chop up the chicken and the mushrooms. I used cremini mushrooms, which are baby portobellos. Chop up your parsley as well.

Melt some butter in a skillet over medium high heat.

Get the mushrooms in there for about 5 minutes or until softened.

Stir in the flour.

Cook for another minute or so.

Stir in the wine and the cream or milk and let it simmer for about 3 minutes.

Stir in the stock, parsley and some salt and pepper.

Spread the chicken over the rice and pour the mushroom mixture over it. Cover tighly with foil and bake for about 35 minutes.

Pull it out of the oven and sprinkle with the parmesan cheese. Put it back in the oven uncovered for 5 minutes so it gets melty and delicious. Melty is definitely a culinary term, trust me.

This is a great dish for mushroom lovers and I'd like to try it with other varieties as well. I hope you give it a try and I also hope you are having a great week.


  1. Ooh, this looks delicious! I will definitely try it this week, but may try arborio rice as the base. Did you still use a 9x13 dish even though the recipe was cut in half?

  2. I love mushrooms and chicken - awesome!

  3. yummy! that looks so easy and so good!

  4. ooh, this looks good! I just wished my dh liked rice (sigh).

  5. did you cook the rice first?

  6. Nope, just make sure the foil gets a good seal and it cooks just fine.

  7. ooh, i made this tonight and it was TASTY!! i didn't add it to a casserole (too many dishes) so after the mushrooms were done i just tossed in the chicken & rice, put the lid on the pan and put it in the oven. came out great! i also added some thyme with the stock, which really helped the flavor. and i used brown rice, so i just cooked it a little longer. great recipe, thanks!!

  8. I've made this several times and it's delicious. Can I assemble this the night before and cook it the next day for dinner?

  9. Assembling the night before is a great idea, just be sure the dish you use can handle a temperature change from the fridge to the oven!