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

SERVES 4
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.