Chicken in Marsala Cream Sauce

Chicken in Marsala Cream Sauce
Staff Writer
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.

See all chicken recipes.

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. 

Nutrition

Calories per serving:

680 kcal

Daily value:

34%

Servings:

2
  • Carbohydrate, by difference 118 g
  • Protein 20 g
  • Total lipid (fat) 14 g
  • Vitamin A, IU 1122 IU
  • Vitamin A, RAE 317 µg
  • Vitamin B-12 1 µg
  • Vitamin B-6 1 mg
  • Vitamin C, total ascorbic acid 4 mg
  • Vitamin D 38 IU
  • Vitamin K (phylloquinone) 1 µg
  • Alanine 1 g
  • Arginine 1 g
  • Ash 5 g
  • Aspartic acid 2 g
  • Caffeine 1 mg
  • Calcium, Ca 535 mg
  • Carotene, beta 14 µg
  • Cholesterol 25 mg
  • Choline, total 21 mg
  • Copper, Cu 1 mg
  • Fatty acids, total monounsaturated 4 g
  • Fatty acids, total polyunsaturated 2 g
  • Fatty acids, total saturated 5 g
  • Fiber, total dietary 4 g
  • Folate, DFE 165 µg
  • Folate, food 40 µg
  • Folate, total 118 µg
  • Folic acid 78 µg
  • Glutamic acid 4 g
  • Glycine 1 g
  • Iron, Fe 14 mg
  • Isoleucine 1 g
  • Leucine 2 g
  • Lysine 1 g
  • Magnesium, Mg 213 mg
  • Manganese, Mn 6 mg
  • Niacin 13 mg
  • Pantothenic acid 2 mg
  • Phenylalanine 1 g
  • Phosphorus, P 754 mg
  • Potassium, K 565 mg
  • Proline 1 g
  • Retinol 316 µg
  • Riboflavin 1 mg
  • Selenium, Se 42 µg
  • Serine 1 g
  • Sodium, Na 561 mg
  • Starch 26 g
  • Sucrose 1 g
  • Sugars, total 8 g
  • Theobromine 12 mg
  • Thiamin 1 mg
  • Threonine 1 g
  • Tyrosine 1 g
  • Valine 1 g
  • Vitamin D (D2 + D3) 1 µg
  • Water 253 g
  • Zinc, Zn 6 mg
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