Chicken Marsala Casserole Recipes

MARSALA CHICKEN & MUSHROOM CASSEROLE

I love the taste of marsala, and I love the ease of casseroles....a winning combo! From Rachael Ray Mag 4/09.

Provided by Meredith .F

Categories < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

Marsala Chicken & Mushroom Casserole image

Steps:

Preheat the oven to 350°. In a large skillet, heat the butter over medium-high heat until just melted. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour on top and stir in for 1 minute. Stir in the marsala and cream and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Stir in 2 cups water, the parsley, 1 teaspoon salt and 1/2 teaspoon pepper.
In a greased 9-inch-by-13-inch casserole, spread the rice in an even layer; top with the chicken. Pour the mushroom gravy on top. Cover snugly with foil and bake until bubbly, about 35 minutes. Discard the foil, sprinkle the parmesan on top and bake for 5 minutes more.

Nutrition Facts : Calories 482.9, Fat 18.1, SaturatedFat 11.1, Cholesterol 58.2, Sodium 114.6, Carbohydrate 46.6, Fiber 1.4, Sugar 2.7, Protein 7.6

Ingredients

2 tablespoons butter
10 ounces mushrooms, sliced
1 1/2 tablespoons flour
1/2 cup marsala wine or 1/2 cup white wine
1/2 cup heavy cream
2 tablespoons flat leaf parsley, chopped
salt and pepper
1 cup long-grain rice
2 cups rotisserie chicken, chopped
2 tablespoons parmesan cheese, grated

CHICKEN MARSALA BAKE

My Marsala bake is a little different from the "normal" potluck dish, so it's a nice change of pace to take to dinners. The best part: I serve it with fried polenta slices, so it's completely gluten-free and perfect for my husband, who has celiac disease. -Deborah Stevens, Goodyear, Arizona

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 22

Chicken Marsala Bake image

Steps:

Preheat oven to 375°. In a small bowl, mix the first seven ingredients; rub over chicken. In a large skillet, heat oil over medium-high heat. Brown chicken in batches on both sides. Transfer chicken to a greased 13x9-in. baking dish and a greased 8-in. square baking dish., In a large skillet, heat butter over medium-high heat. Add mushrooms and shallot; cook and stir until tender. Add prosciutto and garlic; cook 2 minutes longer., Stir in broth, wine, parsley and pepper; bring to a boil. In a small bowl, mix cornstarch and cream until smooth; stir into sauce. Return to a boil; cook and stir 1-2 minutes or until thickened., Pour over chicken; sprinkle with cheese. Bake, uncovered, 15-20 minutes or until a thermometer inserted in chicken reads 165°.

Nutrition Facts : Calories 238 calories, Fat 15g fat (7g saturated fat), Cholesterol 76mg cholesterol, Sodium 431mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 22g protein.

Ingredients

1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried parsley flakes
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon dried marjoram
1/2 teaspoon pepper
8 boneless skinless chicken breast halves (6 ounces each), cut in half
1/4 cup olive oil
SAUCE:
1/2 cup butter, cubed
1 pound sliced fresh mushrooms
1 shallot, chopped
4 thin slices prosciutto, chopped
3 garlic cloves, minced
2 cups reduced-sodium chicken broth
3/4 cup Marsala wine
2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley flakes
1/2 teaspoon coarsely ground pepper
2 tablespoons cornstarch
1/4 cup heavy whipping cream
2/3 cup grated Parmesan and Romano cheese blend