By Meredith .F on March 11, 2009
Photo by Alana Mae Cooking
Photo by Alana Mae Cooking
"I love the taste of marsala, and I love the ease of casseroles....a winning combo! From Rachael Ray Mag 4/09."
Serving Size: 1 (309 g)
Servings Per Recipe: 4
"I also tried this from the magazine and loved it so much that I had planned to post it on Recipezaar. I added a bit of fresh rosemary. The smell of the marsala and rosemary was fantastic. I'm planning on replacing the rice with cooked egg noodles while reducing the water and oven time. I think the creamy sauce with the velvety egg noodles would be nice."
"I will make this again for sure. It turned out layered which made it look special. The taste was great. The only change I made was to use 2 cups of chicken broth instead of 2 cups of water. Thank you"
"This was a solid, filling weeknight meal. We are definitely planning to make it again. I'd call it very good, not excellent hence the four stars.<br/><br/>I did make a few modifications based on reviews I had seen here or there:<br/><br/>- I cooked the chicken in some olive oil in the same skillet and set it aside before adding the butter and mushrooms<br/>- Added 1/2 an onion and a few cloves of garlic to the mushrooms<br/>- Used chicken broth instead of water<br/>- Used 1 cup each of wine and cream<br/>- I used milk instead of cream to save some cals and it didn't seem to make a difference<br/>- Added a few rosemary twigs from the garden and took them out before adding parmesan<br/>- Be very liberal with your parmesan use<br/><br/>Note: I was confused by the directions as to whether you needed to cook the rice in advance. You do not. The water/broth flows to the bottom and the rice is cooked in that.<br/><br/>I love recipes that use rotisserie chicken because I keep the bones to make stock.<br/><br/>Will definitely be put in the dinner rotation!"
"This is excellent. I made it easy on my self and cooked the rice first. (You may not think that is the easy way, but I wanted to make sure the rice cooked properly.) I then made the chicken and mushrooms (onion also) and sauce with one can of broth and the marsala and cream. Poured it over the top, sprinkled parm cheese. Will definitely make again."
"We love Chicken Marsala so I knew this would be a winning dish for us. I used dry Marsala, because I read somewhere that the dry makes the sauce less sweet than the sweet Marsala. The blend of flavors was just perfect for us and we dug in and pigged out! A do again recipe for us!"
"Wow was this a wonderful easy 10 star recipe...I saw this in Rachel Rays magazine and was glad to find the recipe on Recipezaar....I had to triple the recipe but it turned out perfect, and the smell was wonderful...this is a must try. But use a very good dry marsala..."