CHICKEN MARSALA CASSEROLE – I Cook I Eat
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CHICKEN MARSALA CASSEROLE

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INGREDIENTS:

2 tablespoons of spread

2 tablespoons olive oil

1 little onion, diced

5 garlic cloves, minced

16 ounces mushrooms, cut

1/2 tablespoons flour

1/2 cup marsala wine (or white wine)

1/2 cup fat free half and half

2 cups low-sodium chicken soup or stock

1 teaspoon salt

1/4 teaspoon dark pepper

1 cup dark colored rice, uncooked

2 stuffed cups coarsely slashed cooked chicken

1/4 cup cleaved crisp parsley

2 tablespoons ground parmesan cheddar

DIRECTIONS:

Preheat the broiler to 375°. In a huge skillet, heat the margarine and oil over medium-high warmth until simply dissolved. Include the onions and mushrooms and cook, mixing every so often, until relaxed, around 5 – 7 minutes. Include the garlic and season with salt and pepper. Sprinkle the flour on top and mix in for 1 minute. Mix in the marsala and cream and stew, blending at times, until somewhat thickened, around 3 minutes. Blend in 2 cups of juices/stock.

Shower a 9-inch-by-13-inch goulash with non-stick splash and spread the rice in an even layer. Top with the chicken, pour the mushroom sauce on top and sprinkle the parsley over everything.Cover firmly with foil and prepare until bubbly, around 45 minutes. On the off chance that your rice still isn’t cooked now, turn the broiler up to 400 and heat until rice is completely cooked. Keep in mind, dark colored rice takes more time to cook (on the off chance that you utilize white rice, cook the entire dish at 350 degrees for 35 minutes). Dispose of the foil, sprinkle the parmesan on top and heat for 5 minutes more

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