I’m not a casserole person. Never had them while growing up, and the thought of canned creamed soups gives me the heebie jeebies. I can’t tell you how many recipes I’ve rejected simply because it called for a can of cream of mushroom soup.
Now, I love chicken marsala, and when I saw the Marsala Chicken-and-Mushroom Casserole recipe, I had to take a look. Wow! No canned soup. I gave it a try, making a couple of modifications to suit my family and the ingredients I had on hand. It’s being added into the rotation. It’s so easy to make too.
Chicken Marsala Casserole
Serves 4
2 tablespoons butter
8 ounces sliced mushrooms
1 1/2 tablespoons flour
1/2 cup marsala wine
1/2 cup half and half
2 cups water
2 tablespoons chopped flat leaf parsley
salt and pepper
1 cup long-grain rice — uncooked!
2 cups cooked chicken — coarsely chopped
2 tablespoons grated parmesan cheese
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 half and half and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Stir in 2 cups water, the parsley, 1 teaspoon salt and 1/2 teaspoon pepper.
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.
Serve with a nice salad or veggies of your choice.
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Per Serving: 437 Calories; 14g Fat (30.0% calories from fat); 28g Protein; 44g Carbohydrate; 1g Dietary Fiber; 88mg Cholesterol; 182mg Sodium.
Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat.
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