Yumm!!!!! Using rotisserie chicken is a great shortcut! Good weeknight option! -Claire
- 3 tablespoons butter
- 10 ounces sliced mushrooms (or more)
- 2 1/2 tablespoons flour
- 3/4 cup Marsala wine
- 3/4 cup heavy cream
- 3 tablespoons chopped flat-leaf parsley
- Salt & pepper
- 3/4 cup long-grain rice
- rotisserie chicken, coarsely chopped (3 cups +)
- freshly grated Parmesan cheese
Directions
- Preheat oven to 350 degrees F.
- Put rice and 1 cup water in small saucepan and bring to a boil. Turn heat off and leave on burner for about 7 minutes, then leave lid on but remove from hot burner until needed in recipe.
- 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" x 13" dish, 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.
No comments:
Post a Comment