Baked Chicken Marsala and Rice Casserole

Ingredients:

• 1 cup Riceland Extra Long Grain Brown Rice
• 1 sweet onion, sliced
• 1 cup chicken broth
• 1 tbsp. extra-virgin olive oil
• 6 baby portabella mushroom, cut into large pieces
• 2 tbsp. Marsala wine
• 2 cloves of garlic, minced
• 2 tbsp. heavy whipping cream
• 1/4 tsp. sea salt
• 1/8 tsp. black pepper
• 2 tbsp. Italian seasoned bread crumbs
• 2 chicken breasts, cut into tender sized portions
• 2 tbsp. extra-virgin olive oil
• 1/4 tsp. sea salt
• 1/8 tsp. black pepper
• 2 tbsp. ground Parmesan cheese
• 1 pkg. frozen peas
• French fried onions for the topping

Directions:

1. Boil water in a pot on stove and add rice to boiling water and cook for 15 minutes. Drain and set aside.
2. In a large skillet, add onions, ½ cup chicken broth, 1 tablespoon oil. Cover and cook on medium high heat for 20 minutes.
3. Add mushrooms to skillet with additional ½ cup of broth and cover for five minutes.
4. Add Marsala wine, garlic, cream, ¼ teaspoon salt and 1/8 teaspoon pepper to skillet and stir thoroughly. Remove from heat and pour into a large bowl. Add rice to bowl and mix thoroughly. Set aside.
5. In a gallon sized plastic bag, place bread crumbs and chicken. Close securely and shake until chicken is fully coated with flour.
6. Heat skillet to medium-high heat and add 2 tablespoons of oil. Layer chicken in skillet and cook both sides for five minutes. Season with ¼ teaspoon salt and 1/8 teaspoon black pepper.
7. Preheat oven to Bake 350°F.
8. Once chicken has finished cooking in skillet, add to rice mixture.
9. Grease 9x11 pan and add chicken, rice mixture to pan, and frozen peas and top with Parmesan cheese and French fried onions.
10. Bake for 20 minutes and remove. Let rest for 10 minutes before serving.

Submitted by Pat Dallman, adapted from https://www.riceland.com/blog/2016/sep/01/baked-chicken-marsala-and-rice-casserole/