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Welcome to Luggage and Ladle

Welcome

Welcome to Luggage & Ladle For years, this blog was simply a place to collect and share favorite recipes. What started as a personal recipe archive gradually became something more. As my husband Blake and I traveled, I realized many of our adventures had one thing in common: food. We plan our travels around where to eat. Long before we book a hotel or decide which attractions to visit, we're researching local specialties, hidden gems, neighborhood restaurants, bakeries, markets, and can't-miss meals. Some of our favorite travel memories aren't landmarks or attractions. They're meals shared around a table. Many of the recipes you'll find here have a story behind them. Some are family favorites. Others were inspired by memorable meals we discovered while traveling and couldn't wait to recreate at home. That's how Luggage & Ladle was born. Luggage & Ladle is where food and travel come together. Here you'll find favorite recipes, restaurant disco...

Chicken Marsala Casserole

8 oz. fresh mushrooms, sliced
1 shallot, diced
2 Tablespoons butter
2 Tablespoons flour
1/4 cup milk
1/4 cup Marsala
2 cups water
1 cup long-grain converted rice or orzo
2 boneless chicken breasts, cooked and diced (You could use rotisserie chicken and it would add lots of extra flavor!)
2 Tablespoons grated Parmesan cheese

Preheat oven to 350˚.
In a large skillet, sauté the mushrooms and shallot in the butter until tender.
Sprinkle with the flour and stir. Add milk and Marsala, and cook over medium heat until thickened. Add the water. (Yes, it seems weird to add the water, but you need it for the rice/orzo.) Sprinkle the rice or orzo evenly over the bottom of a 13 x 9" pan. (Spray with Pam first!) Add the chicken, and top all with mushroom gravy mixture. Cover the pan with foil and bake for 35 minutes until bubbly. Remove foil and sprinkle with Parmesan cheese. Bake 5 minutes longer. Serves 4 (or more if you use more chicken).

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