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.
I love the flavors of chicken marsala. This recipe includes all those flavors into one easy dish.
Chicken Marsala and Mushroom Casserole (Serves 4)
Adapted from Rachael Ray
- 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
- 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.
- 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.
Yesterday morning’s breakfast was Trader Joe’s vanilla Greek yogurt with Coconut-Sour Cherry Granola, strawberries and blueberries.
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.
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:
Surf and Turf Roll (seared Kobe beef, lobster, avocado & spicy dragon sauce):
Lobster & Lump Crab Cakes (sweet Thai chili beurre blanc, Maui onion & cucumber salsa):
For my entree, I ordered the Seared Ahi Sliders (teriyaki marinated with wasabi-mayo spread, ponzu slaw and truffle fries):
They were as awesome as they sound. I could have used two more. :)
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.
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?
Good looking sushi!ReplyDelete