The main ingredients in Rachel Ray's chicken Marsala recipe are chicken thighs, mushrooms, Marsala wine, chicken stock and tomatoes. Her Marsala chicken-and-mushroom casserole also calls for chicken, mushrooms and Marsala wine, along with heavy cream and rice.
To make Rachel Ray's red chicken Marsala, boil 1 handful of dried porcini mushrooms in 2 cups of chicken stock for up to 15 minutes. Set it aside, and cook 8 bone-in skin-on chicken thighs in 1 tablespoon of extra-virgin olive oil at medium high heat for 6 minutes on each side. Set the chicken aside, and saute 3/4 pound of sliced mushrooms, 2 chopped shallots, 3 chopped garlic cloves and 2 tablespoons of diced thyme in 2 tablespoons of butter in the skillet. Add 1 tablespoon of tomato paste to the mixture, and stir in 1 can of diced tomatoes and 1/2 cup of Marsala wine after a minute. Pour the porcini mushroom mixture and the chicken thighs back into the skillet, and cook everything for another five to 10 minutes before serving it with parsley leaves and bread.
To make the Marsala casserole, cook 10 ounces of sliced mushrooms in a skillet with 2 tablespoons of butter at medium-high heat. After five minutes, stir in 1 1/2 tablespoons of flour, and then add 1/2 cup each of Marsala wine and heavy cream. After the mixture thickens, mix in 2 cups of water, 1 teaspoon of salt, 1/2 teaspoon of pepper and 2 tablespoons of chopped parsley. Pour 1 cup of long-grain rice, 2 cups of chopped rotisserie chicken and the mushroom mixture in a foil-covered baking dish, and cook the casserole at 350 degrees Fahrenheit for 35 minutes. Spread 2 tablespoons of Parmesan over the top, and cook it uncovered for another five minutes.