CHICKEN MARSALA CASSEROLE
INGREDIENTS:
2 tbsp butter
2 tbsp olive oil
1 small onion diced
5 cloves garlic minced
16 oz mushrooms sliced
1 1/2 tbsp flour
1/2 cup Marsala wine or white wine
1/2 cup fat-free half & half
2 cups low-sodium chicken broth
1 tsp salt
1/4 tsp black pepper
1 cup uncooked brown rice
2 cups cooked chicken coarsely chopped (about 1½ cups shredded)
1/4 cup fresh parsley chopped, for garnish
2 tbsp grated Parmesan cheese
DIRECTIONS:
Preheat oven to 375°F (190°C) and grease a 9×13-inch casserole dish to prevent sticking.
In a large skillet, melt butter with olive oil over medium-high heat. Add diced onions and mushrooms, cooking for 5-7 minutes until softened. Stir occasionally. Add minced garlic, salt, and pepper, cooking for another minute. Stir in flour and cook for an additional minute.
Add the Marsala (or white) wine and bring to a simmer, cooking for 2-3 minutes until it slightly thickens. Stir in fat-free half & half, then chicken broth, letting the sauce heat and thicken for 2-3 minutes.
Spread uncooked brown rice evenly in the prepared casserole dish. Evenly distribute chopped cooked chicken over the rice, then pour the mushroom and sauce mixture over the chicken and rice. Sprinkle fresh parsley on top …
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