Marsala Chicken and Rice Casserole! I absolutely love Chicken Marsala… and so does Mr. Jones. I was planning on making it the way I normally do… with dredging thin pieces of chicken… served with mashed potatoes, etc. BUT Mr. Jones just told me the other day that he was craving a chicken and rice dish. So… why not make a Marsala Chicken and Rice? And what better way than an easy casserole?? This came out so delicious, and was very easy to make. This is definitely going on our “make again” list!!
Marsala Chicken and Rice Casserole
Prep time
Cook time
Total time
Author: Vixen's Kitchen
Recipe type: Main
Serves: 8-10
Ingredients
- 1½ cups rice, uncooked
- 3 cups chicken, cooked and cut into bite size pieces (I used a rotisserie chicken)
- 4 Tbs. butter
- 1 pound mushrooms, sliced (I used Crimini)
- 2 Tbs. flour
- 1 cup Marsala wine
- 1 tsp Emeril's Creole Seasoning, recipe below
- 3 cups Homemade Chicken Broth (Once again… for the love of God… please don’t use canned! lol Your food will never taste the way it should if you do! If you don’t have homemade… please use “better than bouillon” that’s in the jar)
- ¾ cup heavy cream
- 1 Tbs. fresh parsley, chopped
- Salt and pepper to taste
- ½ cup parmesan cheese, shredded
- Chives, chopped for garnish
Emeril's Creole Seasoning
- 1½ Tbs. paprika
- 2 Tbs. salt
- 2 Tbs. garlic powder
- 1 Tbs. black pepper
- 1 Tbs. onion powder
- 1 Tbs. cayenne pepper
- 1 Tbs. oregano
- 1 Tbs. thyme
- Combine all ingredients thoroughly and store in an airtight jar or container.
Instructions
- Preheat oven to 350 degrees.
- Grease a 9 x 13 inch pyrex dish with butter. Pour the uncooked rice in the pyrex dish. Top with the cooked chicken. Set aside.
- In a large sauté pan over medium-high heat, melt the butter and add the mushrooms. Cook until the mushrooms have given off their liquid and are golden brown. Add the flour and creole seasoning. Cook for 2 minutes while stirring.
- Add the Marsala wine. Cook until it's reduced by half. Add the chicken stock, cream and parsley and heat through. Season with salt and pepper.
- Pour the mushroom mixture over the rice and chicken. Cover tightly with aluminum foil. Back for 45 minutes or until rice is cooked through. Remove foil and add the parmesan cheese. Bake for another 5 minutes. Garnish with chives and enjoy!!
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Thank you for visiting! Please be patient as I am going in a new direction with my site and will post more soon! xoxo ~Kelly
Gonna try this soon
Marsala Chicken and Rice is a favorite of mine.
This is going toshoe my lack of skill, but…what type of rice?
Tamara, I used a long grain white rice… but feel free to use whatever rice you prefer 🙂
Would be nice if we could print the recipe
Richard I am currently working on it!! Stay tuned… hopefully by the end of the week I’ll have one 🙂
Highlight the words, copy and paste into a WORD document.
Gonna try this!!
Would love to make this for a church pot luck dinner. It would have to be kept warm for an hour+ before serving. Was wondering if this would change the presentation and consistency of the dish – especially w/mushrooms on top. Was thinking of maybe reducing amt of mushrooms and adding cheese last. Would appreciate your opinion.
Hi Ginny! Unfortunately I just concocted this dish the other night… so I haven’t tried keeping it warm for any length of time. Is there an oven at your church? Or a microwave? We did have leftovers… and they reheated extremely well. The mushrooms didn’t get weird at all. If you have a microwave or an oven available… I would suggest waiting to add the cheese until the last minute, so I doesn’t get burnt when reheating. Do you have time before your event to test it out? Let me know if you decide to make it and how it turns out! Cheers!
You can print this recipe by just highlighting the wording and then copy and paste into a WORD document.
What type of cheese did you use? From the looks of your photo it looks like a creamier cheese, not parmesan.
Hi Gina! Yes it does look creamy… but I did use parmesan. I used the big bag of shredded parmesan from Costco 🙂
This was delish!! We will be making this often. Even my picky eater husband liked it.
Temp for oven?
Hi Amy! The temp is listed in the recipe as 350 degrees 🙂