marsala chicken and mushroom casserole

2 tbsp Butter
10 oz Fresh Mushrooms sliced
.5 cup, chopped Onions, raw
2 garlic cloves minced
1.5 T all purpose flour
.5 cup, Marsala wine
.5 cup Heavy Whipping Cream
2 cups water or chicken broth
2 tbsp Parsley chopped
1 tsp Salt
.5 tsp ground black pepper
1 cup White Rice, long grain uncooked
2 cups Rotisserie Chicken meat chopped
.25 cup Parmesan Cheese, grated

I always use chicken broth. You can omit the salt if you use boullion.

Preheat oven to 350. In large non stick skillet heat the butter over med high heat until just melted. Add mushrooms, onion, garlic and stir occasionally for 5 minutes until softened. Sprinkle flour over mixture, cooking and stirring 1 minute. Stir in wine and cream stirring occasionally until slightly thickened about 3 minutes. Stir in 2 cups water or broth if using, parsley, salt, and pepper.

In a 9x13 casserole dish spread the rice in a an even layer and top with chicken. Pour the mushroom gravy mixture evenly over top. DO NOT STIR, cover tightly with foil and bake 35 minutes. Discard foil, sprinkle Parmesan over top and bake another 5-10 minutes until golden.

Serving Size: Makes 8 1 cup servings