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.