Marsala Chicken and Rice Casserole

vixenskitchen.com

Melanie Gomez

1½ cups rice, uncooked

3 cups chicken, cooked and cut into bite size pieces (I used a rotisserie chicken)

4 Tbs. butter

1 pound mushrooms, sliced (I used Crimini)

2 Tbs. flour

1 cup Marsala wine

1 tsp Emeril's Creole Seasoning, recipe below

3 cups Homemade Chicken Broth (Once again… for the love of God… please don’t use canned! lol Your food will never taste the way it should if you do! If you don’t have homemade… please use “ better than bouillon” that’s in the jar)

¾ cup heavy cream

1 Tbs. fresh parsley, chopped

Salt and pepper to taste

½ cup parmesan cheese, shredded

Chives, chopped for garnish

subheading: Emeril's Creole Seasoning:

1½ Tbs. paprika

2 Tbs. salt

2 Tbs. garlic powder

1 Tbs. black pepper

1 Tbs. onion powder

1 Tbs. cayenne pepper

1 Tbs. oregano

1 Tbs. thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Directions at vixenskitchen.com

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