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what you’ll need 

3 tablespoons of butter
3 tablespoons olive oil
1 small onion diced
6 garlic cloves minced
15 ounces mushrooms sliced
1 1/2 tablespoons flour
1/2 cup marsala wine (or white wine)
1/2 cup fat free half and half
3 cups low sodium chicken broth or stock
1 teaspoon salt
1/4 teaspoon black pepper
1 cup brown rice uncooked
3 packed cups coarsely chopped cooked chicken
1/4 cup chopped fresh parsley
3 tablespoons grated parmesan cheese

how to make It 

preheat the oven to 370° In a large skillet heat the butter and oil over medium high heat until just melted add the onions and mushrooms and cook stirring occasionally until softened about 6 - 7 minutes add the garlic and season with salt and pepper sprinkle the flour on top and stir in for 1 minute stir in the marsala and cream and simmer stirring occasionally until slightly thickened about 5 minutes stir in 3 cups of broth-stock
Spray a 10-inch-by-12-inch casserole with non stick spray and spread the rice in an even layer top with the chicken pour the mushroom gravy on top and sprinkle the parsley over everything cover tightly with foil and bake until bubbly about 40 minutes If your rice still is not cooked at this point turn the oven up to 500 and bake until rice is fully cooked remember brown rice takes longer to cook (if you use white rice cook the whole dish at 340 degrees for 30 minutes) discard the foil sprinkle the parmesan on top and bake for 6 minutes more