Here’s a dressed up casserole, made with delicious, high quality ingredients. It’s so good!!! And the rotisserie chicken makes it a snap to throw together. One note about using heavy cream–I never used to cook with it until moving to Europe. I always worried about the calories. But, if you watch your portion size, it’s not a diet-busting ingredient. In fact, I highly recommend cooking with it–you can’t match the creamy richness it adds to a dish.
Ingredients:
2 Tablespoons butter
10 oz. fresh button mushrooms, sliced
2 fresh garlic cloves, minced
1/4 cup white onion, diced
2 Tablespoons all-purpose flour
2/3 cup marsala wine
1 cup heavy cream
2 cups chicken stock
1 teaspoon dried Italian herbs
Kosher salt and freshly ground black pepper, to taste
1 cup long-grain rice, un-cooked
2 cups (packed) rotisserie chicken, diced
3 Tablespoons freshly grated parmesan cheese
Directions:
- Preheat the oven to 350 degrees F.
- Spray 9×13 glass baking dish with Pam cooking spray. Set aside.
- In a large non-stick skillet, heat butter over medium-high heat until just melted.
- Add onions and mushrooms to skillet and cook, stirring occasionally, until softened, about 5 minutes.
- Add garlic and cook 1 minute, until fragrant.
- Sprinkle flour on top, stir and cook for 1 minute.
- Stir in marsala and cream. Simmer, stirring occasionally, until slightly thickened, about 3 minutes.
- Stir in 2 cups chicken stock, dried Italian herbs, salt and pepper to taste. Remove from heat.
- Spread rice evenly in prepared baking dish.
- Top with chicken.
- Spoon mushroom mixture on top.
- Cover baking dish tightly with foil and bake until bubbly, about 40 minutes.
- Remove from oven, discard foil, and sprinkle parmesan on top.
- Bake an additional 5 minutes.
- Allow to set 5 minutes before serving.
Can you make an "ASK KP" column? 🙂
I'd like to ask how on earth to clean mushrooms… Do you really use a brush? I heard washing them with water is bad. 🙂