Chicken Marsala Orzo Bake

Adapted from a Rachel Ray recipe

• Ready In: 50 mins
• Serves: 4
• Yields: 4

Ingredients

• 2  tablespoons butter
• 10  ounces  sliced cremini mushrooms
• 1  large shallot, chopped
• 2  tablespoons flour
• 2⁄3 cup dry marsala wine
• 2⁄3 cup half-and-half
• 2 1⁄3 cups  chicken stock or 2 1⁄3 cups water
• 2  tablespoons  chopped flat leaf parsley
•  salt and pepper
• 1 1⁄3 cups orzo pasta
• 2  cups  coarsely chopped rotisserie  cooked chicken
• 1⁄4 cup  grated asiago cheese

Directions

1. Preheat the oven to 350 degrees . In a large skillet, heat the butter over medium-high heat until just melted. Add the mushrooms and shallot, and cook, stirring occasionally, until softened, about 5 minutes. 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 3 minutes. Stir in chicken stock or water, the parsley, salt and pepper to taste.
2. In a greased 9-inch-by-13-inch casserole, spread the chicken in an even layer; top with the orzo. Pour the mushroom gravy on top. Cover snugly with foil and bake until bubbly, about 35 minutes. Discard the foil, sprinkle the asiago on top and bake for 5 minutes more.