Chicken Marsala Casserole
|1 8 oz cartonlow-fat sour cream|
|1/4 teaspoonblack pepper|
|1 16 oz canchicken broth|
|1/2 cupMarsala wine|
|1/3 cupchopped celery|
|1/8 teaspoonground cardamom|
|1 poundchicken breasts, cut into bite sized pieces|
|1 8 oz packagepresliced mushrooms|
|2 cupshot cooked angel hair pasta (about 4 oz uncooked)|
|2 cupsshredded cheddar cheese|
Chicken Marsala Casserole Preparation
Preheat oven to 350
Lightly spoon the flour into dry measuring cups, level with a knife. Combine the flour and sour cream in a med saucepan, stirring with a whisk. Add the milk, salt, black pepper, and chicken broth. Bring to a boil; reduce heat, and simmer for 2 min, stirring constantly. Remove from heat.
Place a large nonstick skillet over med-hi heat until hot. Add the wine and the next 4 ingredients (wine through mushrooms), and cook for 10 min or until the liquid almost evaporates.
Combine the cream sauce, chicken mixture, and pasta; spoon into a 13 x 9 in baking dish coated with cooking spray. Sprinkle with cheese; bake at 350 for 30 min.
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