CHICKEN MARSALA CASSEROLE:
Creamy and Rich Chicken Marsala Casserole is a dinner staple, with piles of seasoned chicken, fresh-cut mushrooms, and the perfect al dente ziti noodles all in a creamy wine sauce. If you like this, you must try my Fiesta Chicken Casserole too!
I enjoy very few things in life more than a heaping bowl of pasta. This Chicken Marsala Casserole puts a uniquely “minnesotaesque” twist on a traditional Italian dish.
The first time I ever had Chicken Marsala, it was served over a bed of linguine noodles, and I absolutely loved it!
2 tablespoons of butter
2 tablespoons olive oil
1 small onion, diced
5 garlic cloves, minced
16 ounces mushrooms, sliced
1 1/2 tablespoons flour
1/2 cup marsala wine (or white wine)
1/2 cup fat-free half & half
2 cups low-sodium chicken broth or stock
1 teaspoon salt
1/4 teaspoon black pepper
1 cup brown rice, uncooked
2 packed cups coarsely chopped cooked chicken
1/4 cup chopped fresh parsley
2 tablespoons grated parmesan cheese
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