Chicken in Marsala Cream Sauce

Chicken in Marsala Cream Sauce
Chicken with Mushrooms, Rice, and Marsala Cream Sauce
Barbara Kiebel
Chicken with Mushrooms, Rice, and Marsala Cream Sauce

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.

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2
Servings
404
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3  Tablespoons  unsalted butter, plus more for the casserole dish
  • 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

Directions

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. 

Nutritional Facts

Total Fat
9g
13%
Sugar
2g
2%
Saturated Fat
4g
17%
Cholesterol
22mg
7%
Carbohydrate, by difference
64g
49%
Protein
16g
35%
Vitamin A, RAE
326µg
47%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
516mg
52%
Choline, total
25mg
6%
Fiber, total dietary
6g
24%
Folate, total
131µg
33%
Iron, Fe
14mg
78%
Magnesium, Mg
113mg
35%
Manganese, Mn
2mg
100%
Niacin
10mg
71%
Pantothenic acid
1mg
20%
Phosphorus, P
487mg
70%
Riboflavin
1mg
91%
Selenium, Se
27µg
49%
Sodium, Na
481mg
32%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
317g
12%
Zinc, Zn
3mg
38%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.