8 oz. fresh mushrooms, sliced
1 shallot, diced
2 Tablespoons butter
2 Tablespoons flour
1/4 cup milk
1/4 cup Marsala
2 cups water
1 cup long-grain converted rice or orzo
2 boneless chicken breasts, cooked and diced (You could use rotisserie chicken and it would add lots of extra flavor!)
2 Tablespoons grated Parmesan cheese
Preheat oven to 350˚.
In a large skillet, sauté the mushrooms and shallot in the butter until tender.
Sprinkle with the flour and stir. Add milk and Marsala, and cook over medium heat until thickened. Add the water. (Yes, it seems weird to add the water, but you need it for the rice/orzo.) Sprinkle the rice or orzo evenly over the bottom of a 13 x 9" pan. (Spray with Pam first!) Add the chicken, and top all with mushroom gravy mixture. Cover the pan with foil and bake for 35 minutes until bubbly. Remove foil and sprinkle with Parmesan cheese. Bake 5 minutes longer. Serves 4 (or more if you use more chicken).
1 shallot, diced
2 Tablespoons butter
2 Tablespoons flour
1/4 cup milk
1/4 cup Marsala
2 cups water
1 cup long-grain converted rice or orzo
2 boneless chicken breasts, cooked and diced (You could use rotisserie chicken and it would add lots of extra flavor!)
2 Tablespoons grated Parmesan cheese
Preheat oven to 350˚.
In a large skillet, sauté the mushrooms and shallot in the butter until tender.
Sprinkle with the flour and stir. Add milk and Marsala, and cook over medium heat until thickened. Add the water. (Yes, it seems weird to add the water, but you need it for the rice/orzo.) Sprinkle the rice or orzo evenly over the bottom of a 13 x 9" pan. (Spray with Pam first!) Add the chicken, and top all with mushroom gravy mixture. Cover the pan with foil and bake for 35 minutes until bubbly. Remove foil and sprinkle with Parmesan cheese. Bake 5 minutes longer. Serves 4 (or more if you use more chicken).
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