- Craig Claiborne born (1920)
Chicken in Marsala Cream Sauce
- 3 Tablespoons unsalted butter, plus more for the casserole dish
- 1 medium-sized white onion, sliced
- 8-12 ounces mushrooms, sliced
- 2 Tablespoons all-purpose flour
- 3/4-1 cup Marsala wine, sherry, or white wine
- 1/2 Cup half-and-half
- 1/2 Cup milk
- Salt and pepper, to taste
- 2 Cups water
- 1 Cup long-grain rice
- 2-4 cups coarsely chopped cooked chicken or turkey
- 1 Cup panko breadcrumbs
- 3 Tablespoons grated Parmesan
When my kids were young and I was a single parent I recall making a lot of casseroles, some planned and some much like what I did for dinner on this night. Leftovers were golden and casseroles like this were a favorite. It all started with some leftover chicken, mushrooms that were still good but might not be in another couple of days, and some rice in the pantry. Those ingredients combined in a Marsala cream sauce made for a quick and tasty meal.
See all chicken recipes.
Preheat the oven to 350 degrees.
In a large skillet, melt the butter over medium-high heat until just melted. Add the onion and cook, stirring occasionally until it has started to caramelize and brown.
Add the mushrooms and cook, stirring until just softened, about 3-4 minutes. Add the flour to the mixture, stir, and cook for 1 minute. Add the wine, half-and-half, and milk, and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Season with salt and pepper, to taste.
Stir in the water and the rice. Grease a large casserole dish and spread the chicken on the bottom. Pour the mushroom and rice mixture over the chicken. Make sure the rice is evenly distributed in the dish and cover the dish with aluminum foil.
Bake until bubbly, about 35 minutes. Combine the breadcrumbs and Parmesan in a bowl, sprinkle on top, and bake for 5 more minutes.