Chicken “Marsala”

There is no Marsala in this recipe, but the flavors are inspired from a sauce that contained Marsala Wine and this is where I got its name. “Chicken and Sauce” was just too boring for me to use.

  • 1 12.5-oz. can Chicken, undrained
  • 1 4-oz. can Mushrooms, undrained*
  • 1 teaspoon Granulated Garlic
  • 1 teaspoon Marjoram Leaves
  • 1 teaspoon Dehydrated Onion
  • ½ teaspoon Ground Pepper
  • ½ teaspoon Salt
  • 1 teaspoon Basil Leaves
  • ¾ teaspoon Parsley Flakes
  • 1 teaspoon Chicken Bouillon Paste, **
  • ⅓ cup Flour
  • ¾ cup Cold Water
  • 2 cups Rice
  • 4 cups Boiling Water
  • 2 14-oz. cans Carrot Slices***
Place canned chicken and mushrooms (and there liquids) in a slow cooker. Sprinkle with Garlic, Marjoram, onion, pepper, salt, basil, parsley and chicken bouillon. Cook on LOW 2-4 hours. With two forks shred chicken pieces.
Whisk cold water and flour together until mixture is smooth. Turn slow cooker heat up to HIGH and slowly stir flour mixture into chicken mixture. Heat 2-5 minutes or until sauce thickens, stirring frequently.
Meanwhile cook rice using boiling water according to your package directions.
Serve chicken mixture over rice with carrots (heated) on the side.
*You may use Freeze Dried Mushrooms. Just add 1/2 cup mushrooms, not reconstituted, and 1 cup water to the slow cooker.
**You may use 1 chicken bouillon cube.
***I try to included my canned veggies and breads right on my recipe that I will eat with a meal. This helps them not to be forgotten when I am both calculating my food storage needs AND when I eat my meal. After all, there is no need to plan twice. Once you decide what veggies go with this meal, it is decided and every time you prepare this you have one less thing to worry about. Want a Jell-o salad with it as well? Place that recipe along side this one. It make it easier to keep track of the whole meal plan.

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