- cooking spray
- 1/4 cup butter
- 2 (4.5 ounce) cans mushrooms, drained
- 1/4 cup onion, chopped
- 3 (10.75 ounce) cans cream of mushroom soup
- 1 (14.5 ounce) can chicken broth
- 1 cup Marsala wine
- 3 pounds chicken pieces
- salt and pepper to taste
- 1/2 teaspoon garlic salt
- Preheat oven to 350 degrees F (175 degrees C). Prepare a large baking dish with cooking spray.
- Melt butter in a skillet over medium heat. Cook and stir mushrooms and onion in butter until the onion is translucent, about 5 minutes.
- Stir cream of mushroom soup, chicken broth, and Marsala wine together in a large bowl. Stir mushroom mixture into soup mixture.
- Spread chicken pieces into prepared baking dish; season with salt and pepper. Pour soup mixture over the chicken and cover the dish with aluminum foil.
- Bake in preheated oven until the chicken is no longer pink at the bone and the juices run clear, about 90 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
05/20/2018
recipepes.com
Baked Chicken Marsala, recipe
PT15M
PT1H
5
455 calories
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