Marsala Chicken and Rice Casserole
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 8-10
Ingredients
  • 1½ cups rice, uncooked
  • 3 cups chicken, cooked and cut into bite size pieces (I used a rotisserie chicken)
  • 4 Tbs. butter
  • 1 pound mushrooms, sliced (I used Crimini)
  • 2 Tbs. flour
  • 1 cup Marsala wine
  • 1 tsp Emeril's Creole Seasoning, recipe below
  • 3 cups Homemade Chicken Broth (Once again… for the love of God… please don’t use canned! lol Your food will never taste the way it should if you do! If you don’t have homemade… please use “better than bouillon” that’s in the jar)
  • ¾ cup heavy cream
  • 1 Tbs. fresh parsley, chopped
  • Salt and pepper to taste
  • ½ cup parmesan cheese, shredded
  • Chives, chopped for garnish
Emeril's Creole Seasoning
  • 1½ Tbs. paprika
  • 2 Tbs. salt
  • 2 Tbs. garlic powder
  • 1 Tbs. black pepper
  • 1 Tbs. onion powder
  • 1 Tbs. cayenne pepper
  • 1 Tbs. oregano
  • 1 Tbs. thyme
  • Combine all ingredients thoroughly and store in an airtight jar or container.
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease a 9 x 13 inch pyrex dish with butter. Pour the uncooked rice in the pyrex dish. Top with the cooked chicken. Set aside.
  3. In a large sauté pan over medium-high heat, melt the butter and add the mushrooms. Cook until the mushrooms have given off their liquid and are golden brown. Add the flour and creole seasoning. Cook for 2 minutes while stirring.
  4. Add the Marsala wine. Cook until it's reduced by half. Add the chicken stock, cream and parsley and heat through. Season with salt and pepper.
  5. Pour the mushroom mixture over the rice and chicken. Cover tightly with aluminum foil. Back for 45 minutes or until rice is cooked through. Remove foil and add the parmesan cheese. Bake for another 5 minutes. Garnish with chives and enjoy!!
Recipe by Vixen's Kitchen at https://www.vixenskitchen.com/marsala-chicken-and-rice-casserole/