Chicken Marsala Casserole

Preheat oven to 350F.

Place a medium-sized saute pan over medium heat. Once hot, add the olive oil and butter to the pan and once they’ve melted together, add the mushrooms, shallot, thyme, 1/4 teaspoon parsley and a pinch of ground 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 remove contents of the pan to a medium bowl. Pour the marsala, cream of chicken and mushroom soup, 2 tablespoons of parmsean cheese, and diced chicken into the bowl and stir to combine. Pour mixture into a 1-quart casserole dish. Combine the remaining 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 reaches desired toastiness.

Serve with rice or pasta and a green veggie like asparagus.

I tend to omit the salt in casseroles like this because the soup is so salty. Add salt as you see fit and season to taste.