Ingredients

The following ingredients have 4 Servings
  • 2 tbsp butter
  • 8-10 ounces mushrooms (sliced (I prefer baby bella))
  • 1 1/2 tbsp flour
  • 1/2 cup Marsala wine
  • 1/2 cup heavy cream
  • 2 tbsp chopped flat-leaf parsley
  • 1 cup long-grain rice (uncooked)
  • 2 cups chicken (cooked and chopped)
  • 2 cups water
  • salt and pepper (to taste)
  • 3-4 tbsp Parmesan cheese (grated)

Instruction

  • Preheat the oven to 350 degrees .
  • In a large skillet, heat the butter over medium heat until 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 2 cups water, parsley, salt, and pepper.
  • In a greased 9-inch-by-13-inch casserole, spread the rice in an even layer; top with the chicken. Pour the mushroom sauce on top.
  • Cover tightly with foil and bake until bubbly, about 35 minutes.
  • Remove the foil, sprinkle Parmesan on top and bake for 5 minutes more uncovered.