this comes together in 10 minutes and is ready to bake. Easily doubles.
Preheat the oven to 350 degrees . In a large skillet, heat the butter over medium-high heat until just melted. Add the mushrooms and onion 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 2 cups water, the parsley, salt , pepper, and garlic powder.
In a greased large roasting pan, spread the rice in an even layer; top with the chicken. Pour the mushroom gravy on top. Cover snugly with foil and bake until bubbly, about 35 minutes. Discard the foil, sprinkle the parmesan on top and bake for 5 minutes more.
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Serving Size: 1 (676g) | ||
Recipe Makes: 8 | ||
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Calories: 931 | ||
Calories from Fat: 441 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 49g | 65 % | |
Saturated Fat 28.2g | 141 % | |
Monounsaturated Fat 15.3g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 195.5mg | 60 % | |
Sodium 604.3mg | 21 % | |
Potassium 1765.7mg | 46 % | |
Total Carbohydrate 76.3g | 22 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 75.5g | ||
Protein 47.5g | 68 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 931
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