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Marsala Chicken and Rice Casserole

Vixen's Kitchen
  • 70 minutes
  • Serves 8 to 10

INGREDIENTS

1 1/2 cups

rice, uncooked

3 cups

chicken, cooked and cut into bite size pieces (I used a rotisserie chicken)

4 tbsp

butter

1 lb

mushrooms, sliced (I used Crimini)

2 tbsp

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)

3/4 cup

heavy cream

1 tbsp

fresh parsley, chopped

Salt and pepper

1/2 cup

parmesan cheese, shredded

Chives, chopped for garnish

1 1/2 tbsp

paprika

2 tbsp

salt

2 tbsp

garlic powder

1 tbsp

black pepper

1 tbsp

onion powder

1 tbsp

cayenne pepper

1 tbsp

oregano

1 tbsp

thyme

Combine all ingredients thoroughly and store in an airtight jar or container.