Tuesday, February 2, 2010

Creamy Mushroom and Chicken Casserole


3 tbsp. butter
3 cups sliced baby portabello mushrooms
2 tbsp. flour
1/4 cup Marsala wine
1 cup heavy cream
chopped fresh parsley
salt and pepper, to taste
1 cup long grain white rice
2 cups cooked chicken breast (from a rotisserie chicken)
1/2 cup fresh grated Parmesan cheese


Preheat oven to 350 degrees.

Melt butter in a large skillet, add mushrooms and cook until softened. Stir in flour, Marsala, and cream and cook until thickened. Stir in 2 cups of water and season with salt and pepper.

Sprinkle uncooked rice in a baking dish, top with chopped chicken and mushroom gravy. Cover with foil and bake 30 minutes.

Sprinkle with Parmesan.

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