HomeSchool Hutt - Easy Crockpot Creamy Chicken Marsala Recipe!

Easy Crock Pot Creamy Chicken Marsala

This is a quick & easy, colorful & hearty dinner.
I came up with this after cooking a small rotisserie chicken and wanted to use the leftover the next day!
No High Fructose Corn Syrup (HFCS-Free)

Ingredients:

1 large bag Frozen Broccoli, Carrots & Water Chestnuts
2 cups Chicken, cooked & cut up (great way to use leftover chicken!)
1 small can Mushrooms, sliced
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 small can Black Olives, sliced
1/2 cup Marsala Wine
4 to 6 servings of rice, cooked

Directions:

Place frozen vegetables in bottom of a 6 Qt. Crock Pot. Add chicken on top. Then add mushrooms, soups, black olives & wine. Cook on HIGH for 2 hours, then switch to LOW for 2 to 3 hours; or cook on LOW for 4 to 6 hours. Stir. Serve over hot rice.

For a pretty presentation: Place a hearty ladle of the Creamy Chicken Marsala in the center of a flat wide bowl. Arrange rice on the side all the way around. Top with a garish of fresh parsley. Serve at the table with decorative placemats and a pretty centerpiece.