recipe of the week: chicken marsala casserole

i LOVE chicken marsala, but i've never had a recipe for it that i felt was fantastic

therefore i've always stuck to ordering it at carrabba's and calling it a day.

however, thanks to pinterest i ran across this recipe from rachael ray for an interesting twist on the dish

after a few modifications (making it twice), here's our preferred version!

chicken marsala casserole

2 tbsp butter

8 ounces sliced mushrooms

1 1/2 tbsp flour

1/2 cup marsala wine

1/2 cup heavy cream

2 tbsp chopped flat-leaf parsley

salt and pepper

1 cup cooked long grain rice

1 pound chicken thighs, cooked and chopped coarsely

1/4 cup grated parmesan and asiago cheeses (i did about half and half, but you can figure out your own ratio!)

preheat the oven to 350.  heat the butter in a large skillet until just melted.  add the mushrooms and cook about 5 minutes, stirring occasionally.

sprinkle the flour on top and sir in for one minute.

add the marsala and cream and simmer, stirring occasionally until slightly thickened (about 3 minutes)

stir in 1 cup of water, the parsley, and salt and pepper to taste (i used about 1.5 tsp of each) and cheeses.

in a 9x13 casserole, spread the rice in an even layer, topped with the chicken. pour the mushroom gravy over the top.  

bake for 35 minutes or until bubbly.