I’ve wanted to talk with you about what I’ve been cooking but I feel like I’m supposed to have a pretty picture to oooh and aaaah over before I post. Which makes for a lot of radio silence here at BAH .
Clearly I’m still feeding my family. I’m just not doing a great job of documenting what’s been on our plates. Which is really a shame because I have been serving up some serious deliciousness.
Like Chicken Marsala Casserole. I grabbed this one from Smitten Kitchen, as you can tell from my (not food) photo above. If you’d like to see a pretty picture of baked pasta, clicky here to see the lovely photo Deb included in her post. Mine looked remarkably similar. And tasted good enough that I’ve made it again AND put some in the freeze for a future get-out-of-dinner-free night.
Here’s why this dish appeals to me:
Making a double batch = 2x reward and only 1x work. (You do the math.)
There’s something for everyone at my table. If The Libster is feeling peckish, she can pick out the pasta and politely say no thank you to the porcini and poultry. The Mistah and I aren’t quite so persnickity. (Try saying this five times real fast.)
If I can’t cobble together enough time to get from start to finish in a single shot I can make the sauce and keep it in the fridge for a day or two until I’m pasta ready. Come to think of it, I could probably make and freeze the sauce and then have it at the ready to spoon over cooked pasta anytime. (I just had an a-ha moment!)
Feel free to use any of my reasons, or come up with one of your own. But get to know this casserole. (No aside necessary.)
Chicken Marsala Casserole
Adapted from Smitten Kitchen
BAH Note: Sturdier pastas like ziti, rigatoni, twists, and penne are well suited for this application. I’ve used plain white mushrooms as well as crimini and they’ve both worked equally well. I work on making the sauce while I’m waiting for my pot of water to boil and pasta to cook.
- 1 pound boneless skinless chicken breast or thigh, cut into bite sized pieces
- 8 ounces pasta
- 3 tablespoons olive oil, divided
- 1 pound mushrooms, sliced
- 1/4 cup Marsala wine
- 3 tablespoons butter
- 2 tablespoons flour
- 1 can beef broth
- 1/2 cup grated Parmesan
- kosher salt
Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the chicken and cook until lightly browned and cooked through, working in batches if you need to. Transfer the chicken to a plate and cover to keep warm.
Return the pan to the stove, add the remaining oil, mushrooms, and 1/2 teaspoon kosher salt and cook, stirring occasionally, until the liquid released by the mushrooms is nearly cooked away. Add the marsala and cook until most of the wine has cooked down before adding the butter to the pan. Once the butter has completely melted and been stirred around once or twice, sprinkle the flour on top of the mushrooms, give the mixture a good stir so that all of the flour combines with the butter and mushrooms, and cook for about two minutes.
Add about a quarter cup of broth to the pan and whisk. It might bubble up angrily and look pasty; just keep going. Slowly add the remaining broth and continue to whisk until the sauce smooths out. Keep the sauce on a simmer, stirring occasionally, until the sauce thickens up slightly. Add the chicken and any accumulated juices to sauce and stir to combine.
Meanwhile, cook the pasta in a pot of well salted water for 10 – 12 minutes. You want the pasta just a teensy bit underdone so it can finish cooking off in the oven. Drain the pasta, add it back to the pot, and stir in the sauce and grated Parmesan.
Bake for 25 minutes at 375 degrees.