Tuesday, December 31, 2013

Chicken Marsala Casserole

Baked Chicken Marsala Casserole
I love Chicken Marsala in restaurants and wondered about making it at home.  My main reason for trying this out was to make it as a gift for my parents.  Then I would pack it up in individual meal packets for their freezer to be eaten whenever they needed a quick meal.  I found many recipes and loosely followed one.

Most of the Marsala casserole recipes used rice in them, but I wanted to serve it over pasta.  This recipe yielded not much "gravy" for a whole box of pasta.  Using less pasta is better, or saving some of the box for my picky eaters works too.

Also I ended up doubling the amount of Marsala wine and half and half and that seemed to work better.  Other modifications, I used only 8 oz of mushrooms.

My version:
boil pasta, use about 2/3s of 16 oz box or save some after boiling
 in a small casserole dish

Begin with olive oil and minced onions and minced garlic
add 8 oz of mushrooms, cook for 5-10 mins
add 2 TB of flour
add 1 cup of marsala wine, 1 cup of half and half, stirring constantly until thickened.
add 1 14.5oz can of chicken broth

Place pasta in small casserole dish,
add chopped chicken on top (2 cups is ideal),
add mushroom, gravy mixture on top

bake for 20 mins in 350 degree oven

This was very saucy and tasty.
Leftover pasta for the kiddies

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