I really doctored this recipe, but it turned out to be delicious. I used 6 boneless skinless chicken thighs and cut them into 1 inch pieces. I sautéed onions and mushrooms in the butter, then added a stalk of celery with the leaves and a 4 oz can of chopped green chiles (I know it isn't for Marsala, but it was good). In a bowl, I mixed 2 cans of mushroom soup with 1/2 cup light cream, 3/4 cup dry sherry (I didn't have Marsala on hand) and 3/4 cup vegetable stock, and a half cup of shredded Mexican cheese. Then mixed sauce with sautéed veggies and chicken, and baked in 350 degree oven for 1 hour (no foil). Served over noodles! Yummy!
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I really doctored this recipe, but it turned out to be delicious. I used 6 boneless skinless...