Marsala Chicken and Rice Casserole
An easy and delicious Chicken Marsala recipe that is perfect for a busy night. Adapted from http://alisharenee.hubpages.com
Servings 4 -6
Ingredients
- 2 tablespoons Country Crock Original Spread
- 12 ounces sliced portabella mushrooms
- 1 1/2 tablespoons flour
- 1/2 cup marsala wine
- 1/2 cup half and half
- 1/2 cup water
- 2 tablespoons finely chopped Italian flat leaf parsley
- 2 cups cooked brown wild rice
- 2 cups rotisserie chicken chopped
- 2 tablespoons grated parmesan cheese
Instructions
- Preheat the oven to 350 degrees .
- In a large skillet, heat Country Crock Original Spread until just melted (over medium-high heat). Add mushrooms and sauté, 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 until slightly thickened (around 3 minutes). Add 1/2 cup water, the parsley, and any spices that you feel like (I just used some salt and pepper).
- In a greased 9-inch-by-13-inch casserole dish, spread the rice in an even layer then add the chicken on top of the rice. Pour the mushroom mixture over the chicken. Cover with foil and bake for about 30 minutes. Sprinkle the parmesan on top of the casserole and bake, uncovered, for 5 additional minutes. .