Ingredients
Scale
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 small onion, diced
- 5 cloves garlic, minced
- 16 ounces mushrooms, sliced
- 1½ tablespoons all-purpose flour
- ½ cup Marsala wine (or dry white wine)
- ½ cup fat-free half & half
- 2 cups low-sodium chicken broth or stock
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 cup uncooked brown rice
- 2 cups coarsely chopped cooked chicken (or 1½ cups shredded chicken)
- ¼ cup fresh parsley, chopped
- 2 tablespoons grated Parmesan cheese
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch casserole dish.
- Cook vegetables: In a large skillet, melt butter and olive oil over medium-high heat. Add onion and mushrooms. Cook 5–7 minutes until softened and mushrooms release their juices.
- Add garlic, salt, and pepper. Cook 1 minute until fragrant. Sprinkle flour over mixture and cook another minute.
- Make sauce: Slowly pour in Marsala wine and simmer 2–3 minutes until slightly thickened. Stir in half & half and cook 2 minutes. Add chicken broth and simmer 2–3 minutes until combined and slightly thickened.
- Assemble casserole: Spread uncooked brown rice evenly in prepared dish. Top with cooked chicken. Pour mushroom Marsala sauce evenly over the top. Sprinkle parsley over mixture.
- Bake: Cover tightly with foil and bake 45 minutes, or until rice is tender and casserole is bubbly. If needed, increase oven to 400°F and bake a few additional minutes until rice is fully cooked.
- Remove foil, sprinkle Parmesan cheese on top, and return to oven for 5 minutes until melted and lightly golden. Let rest 5 minutes before serving.
Notes
- Make sure the foil is tightly sealed to allow the rice to steam properly.
- Rotisserie chicken works perfectly in this recipe.
- If sauce seems too thick before baking, add 2–3 tablespoons extra broth.
- Leftovers store well for up to 4 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American