Marsala Chicken & Rice Casserole #dinner #casserole

Chicken marsala is one of those dishes that I completely love with its natural, rich mushrooms and smooth sauce. Be that as it may, making conventional chicken marsala for a group of 6 takes progressively dynamic planning time on some random night than I have.

For customary marsala, you need to dunk every chicken bosom in flour and sautee them in olive oil. At that point you expel them from the dish, cook the mushrooms, and make a marsala decrease. It just winds up requiring some investment and exertion than my bustling family plan permits most evenings of the week.

So as opposed to experiencing such difficulty, I have consolidated the recipe into this marsala chicken and rice dish. Instead of bread chicken cutlets, I'm taking an alternate route here and utilizing a rotisserie chicken. It's similarly as heavenly, however such a help.

This simple marsala chicken and rice goulash has all the great kinds of chicken marsala in an easy meal. Rich, exquisite mushroom sauce covers delicate destroyed chicken and fragrant jasmine rice for a healthy, swarm satisfying meal.

Also try our recipe Southwest Spaghetti Squash Casserole

A simple supper served in meal structure this dish takes a couple of easy routes, utilizing rotisserie chicken and cooking the rice while it heats in the broiler however conveys every one of the kinds of the exemplary dish you love.

Ingredients

• 2 tbsp butter
• 10 oz sliced mushrooms
• 1 1/2 tbsp flour
• 1/2 cup Marsala wine
• 1/2 cup heavy cream
• 2 tbsp fresh, chopped parsley
• 2 cups water, or chicken broth
• salt & pepper, to taste
• 1 cup uncooked jasmine rice
• 2 cups chopped rotisserie chicken
• 1/4 cup shredded Parmesan cheese

Instructions

1. Melt the butter in a large skillet over medium heat. Add the mushrooms, stirring often, until they're softened & browned- about 5 minutes. 
2. Add the flour to the skillet, stirring to coat the mushrooms, and let it simmer for about a minute. 
3. Whisk in the wine & cream until the mixture's smooth. Bring to a simmer, and continue cooking- stirring occasionally, until the mixture's nicely thickened. Stir in the water, parsley, salt, and pepper until smooth.
4. Lightly spray a 9x13" baking dish with non stick cooking spray. Add the rice to the dish, and spread it out evenly. Top with the chicken. Pour the mushroom gravy gently out over the top of the rice & chicken.
5. Cover the dish with foil, and seal it up tightly. Bake at 350 degrees for 35 minutes. Remove the foil, sprinkle the Parmesan cheese evenly out over top and bake an extra 5 minutes. Serve immediately. 

Read more our recipe : Sugar Cookie Martini

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