Marsala Chicken Casserole
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 172.4
- Total Fat: 6.6 g
- Cholesterol: 36.6 mg
- Sodium: 377.7 mg
- Total Carbs: 11.4 g
- Dietary Fiber: 0.6 g
- Protein: 12.9 g
View full nutritional breakdown of Marsala Chicken Casserole calories by ingredient
Introduction
A tasty and wonderful main dish that's easy to make, wonderfully flavored, rich but not high in fat. A tasty and wonderful main dish that's easy to make, wonderfully flavored, rich but not high in fat.Number of Servings: 8
Ingredients
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1 tablespoon butter
1 tablespoon extra virgin olive oil
10 ounces sliced mushrooms
1 1/2 tablespoons flour
1/2 cup marsala wine
1/2 cup fat free half and half
2 tablespoons chopped flat-leaf parsley
1 teaspoon salt
1/2 teaspoon pepper
1 cup long-grain rice (uncooked)
2 packed cups coarsely chopped chicken
2 tablespoons shredded Parmesan cheese
Directions
Preheat oven to 350.
In a large skillet, heat butter and oil over medium-high heat until melted. Add mushrooms and cook, stirring occasionally, until softened, about 5 minutes.
Sprinkle the flour on top and stir for 1 minute. Stir in the marsala and cream and simmer, stirring up any little bits that may be sticking to the pan. Stir for 3 minutes, or until slightly thickened. Stir in 2 cups water, the parsley, 1 teaspoon salt and 1/2 teaspoon pepper.
In a greased 9x13 casserole dish, spread the rice in an even layer. Top with the chicken. Pour the mushroom gravy on top. Cover snugly and bake until bubbly, about 35 minutes.
Remove the foil, sprinkle the Parmesan on top and bake for 5 minutes more.
Number of Servings: 8
Recipe submitted by SparkPeople user WAZAROO.
In a large skillet, heat butter and oil over medium-high heat until melted. Add mushrooms and cook, stirring occasionally, until softened, about 5 minutes.
Sprinkle the flour on top and stir for 1 minute. Stir in the marsala and cream and simmer, stirring up any little bits that may be sticking to the pan. Stir for 3 minutes, or until slightly thickened. Stir in 2 cups water, the parsley, 1 teaspoon salt and 1/2 teaspoon pepper.
In a greased 9x13 casserole dish, spread the rice in an even layer. Top with the chicken. Pour the mushroom gravy on top. Cover snugly and bake until bubbly, about 35 minutes.
Remove the foil, sprinkle the Parmesan on top and bake for 5 minutes more.
Number of Servings: 8
Recipe submitted by SparkPeople user WAZAROO.