Chicken Marsala Casserole
2 tablespoons of butter
2 tablespoons olive oil
1 small onion, diced
5 garlic cloves, minced
16 ounces mushrooms, sliced
1 1/2 tablespoons flour
1/2 cup marsala wine (or white wine)
1/2 cup fat free half & half
2 cups low-sodium chicken broth or stock
1 teaspoon salt
1/4 teaspoon black pepper
1 cup brown rice, uncooked
2 packed cups coarsely chopped cooked chicken
1/4 cup chopped fresh parsley
2 tablespoons grated parmesan cheese
Preheat the oven to 375°.
In a large skillet, heat the butter and oil over medium-high heat until just melted.
Add the onions and mushrooms and cook, stirring occasionally, until softened, about 5 – 7 minutes.
Add the garlic and season with salt and pepper.
Sprinkle the flour on top and stir in for 1 minute.
Stir in the marsala and cream and simmer, stirring occasionally, until slightly thickened, about 3 minutes.
Stir in 2 cups of broth/stock.
Spray a 9-inch-by-13-inch casserole with non-stick spray and spread the rice in an even layer.
Top with the chicken, pour the mushroom gravy on top and sprinkle the parsley over everything. Cover tightly with foil and bake until bubbly, about 45 minutes.
If your rice still is not cooked at this point, turn the oven up to 400 and bake until rice is fully cooked.
Remember, brown rice takes longer to cook (if you use white rice, cook the whole dish at 350 degrees for 35 minutes).
Discard the foil, sprinkle the parmesan on top and bake for 5 minutes more
Savory Rice Bake
4 ounce can sliced mushrooms, drained but save the liquid
8 ounce can sliced water chestnuts, drained but save the liquid
1 stick (1/2 cup) butter
1 cup long-cooking rice, uncooked
10.5 ounce can French Onion Soup
Any protein, chicken strips, shrimp, thinly sliced beef
Preheat oven to 375°. In a 1 1/2 quart Dutch oven, sauté the mushrooms and water chestnuts in the melted butter. Add the uncooked rice, the soup, and all reserved liquids and protein, if using shrimp, add the shrimp the last 10 minutes of cooking.
Bake, covered, for 45 minutes. Fluff the rice mixture with a fork. Replace the cover and continue baking for 15 minutes more. Fluff with a fork before serving. Serve immediately.
