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Chicken Marsala And Rice Casserole

Delicious Chicken Marsala And Rice Casserole Made Easy

A comforting Chicken Marsala and Rice Casserole that's easy to prepare, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 5 minutes
Total Time 1 hour
Servings: 6 servings
Course: Casserole
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 tbsp Butter Adds richness and flavor; substitute with olive oil for a lighter option.
  • 10 oz Sliced Mushrooms Use cremini or button mushrooms based on preference.
  • 1.5 tbsp Flour Helps thicken the gravy; gluten-free flour can serve as a great substitute.
  • 0.5 cup Marsala Wine Provides sweet, complex flavor; non-alcoholic option: grape juice or non-alcoholic wine.
  • 0.5 cup Heavy Cream Adds creaminess to the sauce; coconut cream can be a dairy-free alternative.
  • 2 tbsp Fresh Parsley Chopped; fresh is preferable.
  • 2 cups Water or Chicken Broth Choose broth to enhance flavor.
  • Salt & Pepper Season to taste.
  • 1 cup Uncooked Jasmine Rice Provides structure; basmati or long-grain rice can be substituted.
  • 2 cups Chopped Rotisserie Chicken Use leftover grilled or roasted chicken.
  • 0.25 cup Shredded Parmesan Cheese Can be omitted for a dairy-free option.

Equipment

  • Large skillet
  • 9x13 inch baking dish
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet, melt 2 tablespoons of butter over medium heat and sauté 10 ounces of sliced mushrooms for about 5 minutes until softened.
  3. Sprinkle in 1.5 tablespoons of flour and cook for about 1 minute to form a roux.
  4. Gradually whisk in 0.5 cup of Marsala wine and 0.5 cup of heavy cream, then stir in 2 cups of water or chicken broth, along with 2 tablespoons of chopped parsley, salt, and pepper, to taste.
  5. Lightly spray your prepared 9x13 inch baking dish and layer 1 cup of uncooked jasmine rice on the bottom.
  6. Sprinkle 2 cups of chopped rotisserie chicken on top of the rice.
  7. Pour the thickened mushroom gravy over the chicken and rice.
  8. Cover the baking dish tightly with aluminum foil and bake for 35 minutes.
  9. After 35 minutes, remove the foil and sprinkle 0.25 cup of shredded Parmesan cheese on top. Bail uncovered for an additional 5 minutes.
  10. Serve hot after allowing to cool for a few minutes.

Nutrition

Serving: 1casserole servingCalories: 450kcalCarbohydrates: 32gProtein: 25gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

Expert tips include adding minced garlic while sautéing mushrooms for extra flavor and ensuring the baking dish is tightly covered to steam the rice effectively.

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