Chicken and Mushroom Marsala Casserole

  Sorry mushroom haters, I’m at it again.  G loves mushrooms and so do we, so they get a lot of menu-time at our house!
  Here’s what we’re making:
  Here’s what you need:
2 Tbsp butter
10 oz mushrooms, sliced 
1 1/2 Tbsp flour
1/2 cup marsala wine
1/2 cup heavy cream
2 Tbsp flat-leaf parsley, chopped
1 tsp salt 
1/2 tsp pepper
1 cup long-grain rice
2 cups rotisserie chicken, coarsely chopped 
2 Tbsp parmesan cheese,  grated
  Start by preheating your oven to 350 degrees.  On your stovetop, saute your mushrooms in butter over medium heat for about 5 minutes.  Sprinkle your flour on top and stir for about a minute before adding the wine and cream.  Stir and simmer for about 3 minutes, until it is slightly thicker.  Add your parsley, salt, pepper and 2 cups of water and mix well.
  Grease a 9×13″ baking dish and spread your rice in an even layer across the bottom.  Top with your cooked chicken and pour your mushroom mixture over top.  Cover with foil and bake for about 35 minutes.  Remove the foil, sprinkle the cheese on top and cook for another five minutes (we placed ours under the broiler for this time to get it nice and browned).
  Mushrooms, wine, cream?  Obviously this was a hit.  We had the usual squeal of glee from G when he saw that it had mushrooms in it and the Mr. and I both devoured our portions.  The rice gets gooey and creamy, the chicken is tender and the mushrooms soak up the wine flavor.  If you’re lucky enough that any of this survives to the next day (only about 1/2 cup of ours did) it’s delicious as leftovers too!

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