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.
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.
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.
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/