Chicken Marsala and Rice Casserole
A comforting dish combining tender chicken, aromatic mushrooms, and creamy sauce, perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Non-Vegetarian
Ingredients
- 2 cups cooked jasmine rice
- 2 cups shredded cooked chicken
- 1 cup mushrooms, sliced
- 1 cup chicken broth
- 1/2 cup Marsala wine
- 1/2 cup heavy cream
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Sauté onions and garlic in a skillet until translucent, then add mushrooms and cook until softened.
- Combine cooked rice, chicken, sautéed mixture, chicken broth, Marsala wine, heavy cream, herbs, salt, and pepper in a bowl.
- Transfer the mixture to a greased casserole dish and sprinkle cheese on top if using.
- Bake for 25-30 minutes until heated through and bubbly.
Notes
Use leftover roast chicken for convenience, and substitute jasmine rice with basmati if desired. Marsala wine adds flavor but can be omitted.