I have been digging through my box of old recipes for cold weather. I’m pretty sure this one came from Rachel Ray’s magazine a few years back that I changed a bit for me…
Ingredients
2 tablespoons butter
10 ounces mushrooms, sliced
1 1/2 tablespoons flour
1/2 cup Marsala wine
1/2 cup heavy cream
2 tablespoons flat leaf parsley, chopped
salt and pepper
1 cup uncooked long-grain rice
2 cups rotisserie shredded chicken
Parmesan cheese (shredded)
Directions
Preheat the oven to 350°.
In a large skillet, heat the butter over medium-high heat until just melted. Add the mushrooms and cook, stirring occasionally, until softened/browned (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 3-5 minutes. Stir in 2 cups water, 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. Carefully pour the mushroom mix on top. Cover with foil and bake 35 minutes.
Discard the foil, sprinkle the Parmesan over top and bake for 5 minutes more or until melted/lightly browned.
Yum! Good quick meal for a cold, winter weekday night :)
