This recipe is derived from the Chicken Marsala Casserole recipe from the Cooking Light Annual Recipes 2001 cookbook as part of my 2017 A Year of Cooking Light Challenge.
Active Time: 30 minutes
Total Time: 1 hr
Approximate Cost per Serving: $1.60 / plate
While I’m much more a fan of the stove than the oven, I love me a good casserole. This one is heavy on the prep work (and the dishes required) but worth it and reheats well (I would almost go as far as to say it was better reheated for lunch the next day).
- 4 oz (dry) angel hair pasta
- 2/3 cup celery (2 leaves)
- 1 lb boneless, skinless chicken breasts
- 1/2 cup Marsala wine
- 1/4 tsp ground cardamom
- 3/4 cup all-purpose flour
- 8 oz (approx 1 cup) light sour cream
- 1 cup 1% milk (you can use fat free if you like, but to me that is colored water)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 cups warm water
- 1 large cube (2 tsp) chicken bouillon
- 1 cup shredded Cheddar cheese
- Medium pot
- Large nonstick skillet
- Medium saucepan
- Cutting board
- Kitchen knife
- Kitchen scissors
- Large mixing bowl (suitable for hot food)
- 9 x 13 in casserole dish
- Cooking Spray
- Wooden stirring spoon
- Preheat oven to 350F
- In the medium pot, fill halfway with water. Add a dash of salt and bring water to a boil. Once boiling, add pasta, cook as directed, drain and add to mixing bowl.
- Preheat the large skillet over medium-high heat. While the skillet warms, finely chop the celery and cut chicken into bite sized pieces.
- Add the wine, celery, cardamom, and chicken to the skillet. Cook 10 minutes, stirring occasionally, or until the liquid has almost completely evaporated. Add to large mixing bowl when done.
- While the wine sauce cooks, combine the flour and sour cream in a medium saucepan and stir with a whisk. Add the milk, salt, pepper, warm water, and chicken bouillon to the saucepan, stirring well to mix. Bring to a boil over high heat (stirring occasionally), then reduce the heat and simmer 2 minutes (stirring constantly). Remove from heat and add to the large mixing bowl.
- Mix all ingredients in the mixing bowl until well blended. Coat the casserole dish with cooking spray, then transfer the mixture to the dish. Spread the casserole evenly throughout the dish, then sprinkle the top with the shredded cheese (if you aren’t worried on the calorie level, go for extra cheese for a little more favoring).
- Bake the casserole for 30 minutes.