Saturday, February 9, 2013

139.4…Chicken Marsala and Mushroom Casserole

Thursday night produced another winning recipe for dinner. Another easy, throw it all into a dish and bake type of recipe. One of my personal favorites.

February 2013 056

I love the flavors of chicken marsala. This recipe includes all those flavors into one easy dish.

February 2013 055

Chicken Marsala and Mushroom Casserole (Serves 4)

Adapted from Rachael Ray

Ingredients:

  • 2 tablespoons butter
  • 10 ounces sliced mushrooms
  • 1 1/2 tablespoons flour
  • 1 cup marsala wine or white wine
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 2 tablespoons chopped flat-leaf parsley
  • Salt and pepper
  • 1 cup long-grain rice
  • 2 cups coarsely chopped rotisserie chicken
  • 2 tablespoons grated parmesan cheese

Directions:

  1. Preheat the oven to 350 degrees . In a large skillet, heat the butter over medium-high heat until just melted. 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 simmer, stirring occasionally, until slightly thickened, about 3 minutes. Stir in 1 cup chicken broth, the parsley, 1 teaspoon salt and 1/2 teaspoon pepper.
  2. In a greased 9-inch-by-13-inch casserole, spread the rice in an even layer; top with the chicken. Pour the mushroom gravy on top. Cover snugly with foil and bake until bubbly, about 35 minutes. Discard the foil, sprinkle the parmesan on top and bake for 5 minutes more.

Printable Recipe

February 2013 057

Yesterday morning’s breakfast was Trader Joe’s vanilla Greek yogurt with Coconut-Sour Cherry Granola, strawberries and blueberries.

February 2013 002

After dropping off the kids at school, I went to Cardio Muscle class. I worked out five times this week…that’s the most in one week since before I broke my foot in October! Go me!

Lunch was at Pacific Coast Grill for a friend’s birthday.

February 2013 058

A glass of wine and some delicious appetizers are not a bad way to spend a Friday.

The table shared several of these appetizers……Shrimp Dumplings with Port Wine Sauce:

February 2013 059

Surf and Turf Roll (seared Kobe beef, lobster, avocado & spicy dragon sauce):

February 2013 060

Lobster & Lump Crab Cakes (sweet Thai chili beurre blanc, Maui onion & cucumber salsa):

February 2013 061

For my entree, I ordered the Seared Ahi Sliders (teriyaki marinated with wasabi-mayo spread, ponzu slaw and truffle fries):

February 2013 062

They were as awesome as they sound. I could have used two more. :)

The group:

February 2013 063

Good times!!

I picked the kids up from school and got ready for my daughter’s slumber party. She had several friends spend the night for a Valentine sleep over. We had pizza (I had some) and cupcakes (I did not have some).

This morning while all the kids had pancakes for breakfast, I had toast with peanut butter.

February 2013 064

All the girls went home, I took my son to his tennis lesson and then both kids to their school event. Now I can relax a bit before tonight’s event, our school’s fundraiser. Enjoy your Saturday!

What was the best recipe you’ve made lately?

1 comments:

Post a Comment