I am so happy that the weather in Florida has finally figured out that it’s November! Why? Because I have a not-so-secret love of casseroles. Just ask my husband! He’s been known to walk in the house in the middle of July and find me making anything from Chicken Pot Pie to Mexican Lasagna. I’m pretty sure he thinks I’m crazy for heating up the whole house when it’s 95 degrees outside, but sometimes a person just needs a good casserole. And folks, let me tell you, the one below is a good casserole!
Chicken Marsala Casserole(adapted from Rachael Ray’s Marsala Chicken-and-Mushroom Casserole)
- 2 tablespoons butter
- 10 ounces sliced mushrooms
- two cloves garlic, minced
- 1 1/2 tablespoons flour
- 1/2 cup marsala wine
- 1/2 cup heavy cream
- 2 tablespoons chopped flat-leaf parsley
- 2 cups chicken broth
- Salt and pepper
- 1 cup long-grain rice, uncooked
- 2 cups coarsely chopped roasted chicken breast
- 2 tablespoons grated asiago cheese
- Preheat the oven to 350 degrees .
- In a large skillet, melt butter over medium-high heat. Add the garlic and mushrooms and cook, until softened, stirring occasionally, about 5 minutes.
- Sprinkle the flour on top and stir in for 1 minute.
- Add the marsala and cream and simmer, stirring occasionally, until slightly thickened, about 3 minutes.
- Add the chicken broth and parsley. Season with salt and pepper, to taste.
- In a greased 8.5-inch by 11-inch dish, spread the rice evenly across the bottom; top with the chicken.
- Pour the marsala mushroom mixture to cover the chicken and rice.
- Cover dish with foil and bake until bubbly, approximately 35 minutes.
- Remove foil, sprinkle with asiago cheese and bake for an additional 5 minutes.
- Serves six. (7 Points Plus, per serving)
You want to make this for your family. Trust me. They will devour it, just like mine did! And if you’re watching what you’re eating like me, you will appreciate the fact that it’s only 7 Points Plus per serving! I love making a recipe that calls for fresh ingredients, and is still manageable on Weight Watchers. I hope you enjoy it, too!