A delightful twist on the classic Marsala Chicken, this casserole combines creamy textures and savory flavors for a comforting meal.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Melt the butter in a large skillet over medium heat.
Use medium heat to prevent the butter from burning.
Add the sliced mushrooms to the skillet and sauté until softened, about 5 minutes.
Stir occasionally to cook the mushrooms evenly.
Sprinkle the flour over the mushrooms and stir to coat evenly.
This step helps thicken the sauce later.
Pour in the Marsala wine and heavy cream, stirring until the mixture thickens slightly, about 3 minutes.
Keep stirring to prevent lumps from forming.
Stir in the parsley and season with salt and pepper to taste.
Fresh parsley adds a bright flavor to the sauce.
Spread the uncooked rice evenly in a greased casserole dish.
Greasing the dish prevents sticking.
Place the chicken pieces on top of the rice.
Arrange the chicken evenly for uniform cooking.
Pour the prepared mushroom sauce over the chicken and rice.
Ensure the sauce covers the chicken and rice for even cooking.
Cover the dish with foil and bake for 35 minutes.
Covering with foil traps steam, cooking the rice thoroughly.
Remove the foil, sprinkle the Parmesan cheese on top, and bake for an additional 5 minutes.
Baking uncovered allows the cheese to melt and brown slightly.
Let the casserole rest for 5 minutes before serving.
Resting helps the flavors meld together.
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