Course/Dish Main Course Poultry Gluten-free Marsala Mushroom and Chicken Casserole
Gluten-free Marsala Mushroom and Chicken Casserole
2 T. Butter
4 small cans of mushrooms (fresh sliced mushrooms are tastier if you have more time)
1 T. Gluten free flour
1/2 cup Marsala Wine
1 Cup heavy cream
Chopped parsley fresh or dried
Salt and Pepper for flavor
3 Cups Cooked rice (or 1 cup uncooked rice will take longer cooking time)
6 Chopped Cooked Chicken Breasts or a Rotisserie Chicken
Grated Parmesan Cheese
Water for thinning gravy
Pre- Heat oven to 350 degrees. Open mushrooms and drain liquid. Melt butter in large skillet, add mushrooms and cook until soften if your using fresh mushrooms. Add flour and stir. Mix in wine and cream.
Salt and pepper to taste. Add water to thin making it into a gravy consistency.
Place cooked rice in bottom of baking dish. Place chicken on top of rice. Sprinkle the top of chicken with grated parmesan cheese. Pour gravy mixture over chicken, cover with foil and then bake. Cook till heated through about 15 minutes. If your rice is uncooked you will need to let it cook for about 35 minutes. Before taking it out of oven sprinkle with more parmesan cheese and let melt about 5 minutes.
