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Chicken Marsala Casserole

From Cooking with Paula Deen, Mar/Apr 2006

Ingredients
  1. 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  2. 1 1/2 cups long-grain rice, uncooked
  3. 1 cup sliced fresh mushrooms
  4. 3 green onions, sliced
  5. 1 cup (4 ounces) shredded mozzarella cheese
  6. 2 3/4 cups chicken broth
  7. 1/2 cup marsala wine
  8. 1/4
  9. cup (1/2 stick) butter, cut into teaspoon size pats
  10. 2 cloves garlic, minced
  11. 1/2 teaspoon salt
  12. 1/2 teaspoon pepper
  13. Additional shredded mozzarella cheese (optional)
Instructions
  1. Preheat oven to 350°F. Lightly grease a 13x9-inch baking dish.
  2. Combine all ingredients in prepared baking dish. Cover tightly with heavy-duty aluminum foil. Bake, covered, for 30 to 40 minutes, or until rice is tender. Uncover, and top with additional shredded mozzarella cheese, if desired. Bake for about 10 more minutes, or until cheese is melted.
Makes 8 - 10 servings