Chicken with Mushrooms, Rice and a Marsala Cream Sauce

Yields 6-8

Prep Time 15 min

Cook Time 50 min

Total Time 1 hr 5 mins


  • 3 tablespoons butter
  • 1 medium white onion, sliced
  • 8-12 ounces sliced mushrooms
  • 2 tablespoons flour
  • 3/4 to 1 cup marsala wine, sherry or white wine
  • 1/2 cup half and half
  • 1/2 cup milk
  • Salt and pepper
  • 1 cup long-grain rice
  • 2 - 4 cups coarsely chopped chicken (or turkey); I had a leftover rotisserie chicken from Costco but would make the same dish with white, dark or any combination of cooked chicken
  • 1 cup Panko bread crumbs
  • 3 tablespoons grated Parmesan cheese


  1. Preheat the oven to 350°.
  2. In a large skillet, heat the butter over medium-high heat until just melted. Add the onions and cook, stirring occasionally until they have started to caramelize and brown.
  3. Add the mushrooms and cook, stirring until just softened (I only cook them about 3-4 minutes; knowing they will continue to cook in the oven and I don't like my mushrooms mushy!)
  4. Sprinkle the flour into the mixture, stir and cook for1 minute. Add the wine, half and half and milk and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Season to taste with salt and pepper.
  5. Stir in 2 cups water and the rice.
  6. Grease a large casserole dish and spread the chicken on the bottom. Pour the mushroom and rice mixture over the chicken; made sure the rice is evenly distributed in the dish and cover the dish with aluminum foil.
  7. Bake until bubbly, about 35 minutes.
  8. Combine the bread crumbs and the Parmesan cheese; sprinkle on top and bake for 5 minutes more.

Recipe Notes

I love served with a green vegetable and a simple salad.

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