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2 tablespoons  butter

2 tablespoons olive oil


1 small onion, diced

5 garlic cloves, chopped

16 ounces mushrooms, sliced ​​

1 1/2 tablespoons flour

1/2 cup Marsala wine (or white wine)


1/2 cup fat-free half-and-half

2 cups low-sodium chicken stock or broth

1 teaspoon salt

1/4 teaspoon black Pepper

1 cup brown rice, uncooked


2  cups packaged cooked chicken, coarsely chopped

1/4 cup fresh parsley, chopped

2 tablespoons grated Parmesan cheese


Preheat  oven to 375°. In a large skillet, heat  butter and oil over medium-high heat until  melted. Add the onions and mushrooms and cook, stirring occasionally, until softened, about 5 to 7 minutes. Add the garlic and season with salt and pepper. Sprinkle the flour on top and stir  for 1 minute.Add the marsala and cream and simmer, stirring occasionally, until the liquid has thickened slightly, about 3 minutes. Add 2 cups stock/broth.


Spray a 9×13 inch baking dish with nonstick spray and spread the rice in an even layer. Place the chicken on top, pour the mushroom sauce over it and sprinkle everything with parsley. Cover tightly with foil and bake until bubbles form, about 45 minutes.If the rice  is not cooked at this point, set the oven  to 400° and bake until the rice is fully cooked. Keep in mind that brown rice takes longer to cook (if using white rice, cook the entire dish at 350 degrees for 35 minutes). Remove the aluminum foil, sprinkle the Parmesan cheese on top and bake the cake for another 5 minutes.


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