Chicken Marsala Casserole

Recipe combined from Food Network and Taste of Home

Ingredients:

• 4 Boneless skinless chicken breasts, cut into bite size pieces
• 2 TBS olive oil
• 1/2 tsp dried thyme
• 16 oz penne pasta
• 2 TBS butter
• 1 large shallot, finely diced
• 6 oz mushrooms (I prefer porcini or crimini)
• 4oz prosciutto, diced (optional)
• 1 1/2 cups Marsala wine
• 1 1/2 cups chicken broth
• 1 1/2 cups beef broth
• 1 cup heavy cream
• 4 TBS cornstarch
• Salt and pepper to taste
• 1/2 cup seasoned bread crumbs
• 1/4 cup grated parmesean cheese
• 3 TBS melted butter

Directions:
In a large stockpot, cook penne in salted, boiling water until al dente. Drain well. While the pasta cooks, heat olive oil in large skillet and cook chicken with dried thyme until browned. Set chicken aside and cover to keep warm. Add 2 TBS butter to skillet and saute shallot and prosciutto until soft. Add mushrooms and continue to cook until soft. Add Marsala and reduce heat to medium for about 5 minutes. Whisk cornstarch into the chicken broth then add both the beef and chicken broth to the skillet - cook until thickened. Add chicken and penne into mixture and mix well. Salt and pepper to taste. Pour into a greased 9 x 13 baking dish. Mix breadcrumbs, parmesan cheese, and melted butter. Sprinkle mixture on top of casserole and bake, uncovered for about 15 minutes at 350 degrees F. The top will get crunchy.
Serves 10-12

Submitted by Callie Cahill