Chicken Marsala Casserole
2 T CLOVER ORGANIC BUTTER
10 ounces sliced mushrooms
1 1/2 T flour
1/2 C marsala wine
1/2 C CLOVER ORGANIC HEAVY CREAM
2 T chopped flat-leaf parsley
Salt and Pepper
1 C long-grain rice
2 packed cups coarsely chopped rotisserie chicken
2 T grated parmesan cheese
Preheat the oven to 350 degrees. In a large skillet, heat the butter over medium-high heat until just melted. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour on top and occasionally, until softened, about 5 minutes. Sprinkle the flour on top and stir for 1 minute. Stir in the marsala and cream and simmer. Stir in 2 cups water, the parsley, 1 teaspoon salt and 1/2 teaspoon pepper.
In a greased 9″ x 13″ casserole dish, spread the rice in an even layer; top with the chicken. Pour the mushroom gravy on top. Cover snugly with foil and bake until bubbly, about 35 minutes. Discard the foil, sprinkle the parmesan on top and bake for 5 more minutes.
Serves 4 to 6
