Marsala Chicken and Mushroom Casserole
Recipe type: Dinner
Cuisine: Casserole
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
Adapted chicken mushroom casserole recipe feature in Rachel Ray Every Day.
  • 1 cup rice
  • 1 lb chicken tenders or breast meat cut into strips
  • 3 garlic cloves, minced
  • 1 Tbsp butter
  • 1 pint sliced mushrooms
  • 1 Tbsp flour
  • ¼ cup Marsala wine
  • ¼ cup heavy whipping cream
  • 1 cup water
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 2 tablespoons grated Parmesan cheese
  1. Preheat the oven to 350 degrees .
  2. Prepare rice as directed on package and set aside.
  3. In a large skillet, heat a tablespoon of olive oil. Add minced garlic and sauté until golden brown. Add chicken strips, season with salt and pepper and cook until no longer pink, about 10 minutes. Remove chicken and place on a dish to the side to cool. Once cooled, roughly chop into bite size pieces.
  4. Melt the butter in chicken skillet. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour on top and stir in for 1 minute. Stir in the Marsala and cream and continue stirring until slightly thickened. Stir in 1 cup water, salt and pepper.
  5. Prepare a 9 x 13 casserole with cooking spray and spread the rice evenly over the bottom of the pan. Top with the chicken. Pour the mushroom gravy on top and sprinkle with Parmesan cheese. Cover with foil and bake for about 30 minutes. Remove foil and set oven to broil. Broil for about 5 minutes for a golden brown crust.
Recipe by Run DMT at