Chicken Marsala Casserole

I love Chicken Marsala and this was a new twist on it that turned out to be really yummy. All three of us loved it. We thought it could have used some salt, so add it to taste.

2 tsp olive oil
2 tsp butter
8 ounces crimini muchrooms (baby portabellas), sliced
1 bulb shallot, diced
1/4 tsp dried thyme
3/4 tsp dried parsley, divided
1 pinch ground black pepper
1/4 cup chicken broth
1/4 cup Marsala wine
1 can (10 oz) Cream of Chicken and Mushroom Soup
3 TB Parmesan cheese, divided
2 cups cooked, diced chicken
2 TB Panko bread crumbs

Preheat oven to 350.

Place a medium-sized saute pan over medium heat. Once hot, add the olive oil and butter to the pan. When they've melted together, add the mushrooms, shallot, thyme, 1/4 tsp parsley, and a pinch of black pepper. Allow to cook until the mushrooms have given off their juices and the shallots are translucent. Deglaze the pan with the chicken broth and transfer to a medium bowl. Add the marsala, soup, 2 tablespoons of parmesan cheese, and the diced chicken to the bowl and stir to combine. Pour mixture into a 1-quart casserole dish. Combine the remainin 1 tablespoon of parmesan cheese, panko, and remaining 1/2 teaspoon of parsley and sprinkle over the top.

Cover with foil and bake for 30 minutes, or until bubbly. Remove foil and broil for about 5 minutes, or until the top is golden brown.

Makes 6 modest servings
4 WW pts per serving

Recipe Source: www.tastykitchen.com