Chicken Marsala Rice Bake
Recipe Type: Chicken, Casserole
A quick chicken marsala casserole with fresh parsley, peas, and a healthy dose of parmesan cheese! Serve with a side salad and some crusty bread for sopping up the extra juice!
- 3 tbsp olive oil, divided
- 1 small onion, sliced thinly
- 3 tsp minced garlic
- 16 oz sliced mushrooms
- 1 small container capers
- 1 1/2 tbsp flour
- 1/2 cup marsala cooking wine
- 1/2 cup low fat milk (I used 1%)
- 2 cups reduced sodium chicken broth
- 1 tsp salt
- 1/2 tsp pepper
- 1.5 lbs chicken cutlets, sliced thinly (about 6 cutlets total)
- 1 1/2 cups instant brown rice, uncooked
- 3/4 cup frozen peas
- 1/2 bunch Italian parsley, chopped roughly (about 1/3 cup total)
- 8 oz (?) freshly shredded or grated parmesan cheese
- Preheat oven to 375 degrees.
- In a large skillet, heat 2 tbsp oil on medium-high. Add onions and mushrooms and cook until soft, stirring occasionally, about 7 minutes. Stir in capers.
- Add garlic, salt and pepper and stir to combine. Sprinkle flour over top and stir continuously for 1 minute.
- Reduce heat to a low simmer. Add marsala wine and milk, stirring until thickened- about 3-4 minutes.
- Transfer mixture to a small saucepan. Add chicken broth and simmer (careful not to let the liquid reduce too much- we will need it for cooking the rice later!).
- Meanwhile, sprinkle chicken cutlets with salt and pepper. Add 1 tbsp remaining olive oil to skillet and cook on medium-high heat until browned on both sides, about 2 minutes. Remove from heat.
- In a 9×13 casserole dish sprayed with cooking spray, add rice in a thin layer. (It will stick to the pan, sort of like flouring a cake pan!)
- Layer chicken on top of rice. Sprinkle peas over top.
- Carefully pour the mushroom sauce over the top of the casserole. Sprinkle with parsley.
- Cover tightly with foil and bake 35-40 minutes or until rice is cooked through (the time may change depending on what kind of rice you’re using!).
- Uncover, sprinkle with cheese and bake 5 more minutes until cheese is melted.
- **You can also make this a day in advance and either freeze it and reheat, or keep it in the fridge uncooked (the uncooked rice will soak up some of the liquid get a bit soft! You can add more liquid if you need to, although 2 cups worked for us) and then cook the next day. Make sure all the rice gets cooked- a few of our grains were a little “crunchy” still and we just stuck the casserole back in the oven!