Chicken Marsala Rice Casserole

Ingredients

• 1 1/2 lb chicken thighs, cubed
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 3 cups chicken broth
• 8 oz mushrooms, sliced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 1/2 cups long-grain rice, rinsed
• 1/2 cup marsala wine
• 1/3 cup heavy cream
• 2 tbsp chopped parsley

Method

1. Heat the oven to 375°F.
2. Season the chicken with salt and pepper. Brown it in olive oil for 4–5 minutes; transfer to a plate.
3. In the same pan, cook the mushrooms and onion until softened, then add the garlic.
4. Stir in the rice, broth, and Marsala wine and bring to a simmer.
5. Transfer to a baking dish, stir in the chicken, cover tightly, and bake 25 minutes.
6. Uncover, stir in the cream, and bake 5–10 minutes more until the rice is tender. Finish with parsley.

Notes

If the rice needs a little more time, add a splash of hot broth and bake covered 5 minutes longer.