Marsala Chicken and Mushroom Casserole

Here is another recipe from Rachael Ray. I cannot make enough of her recipes. Out of all of the magazines that I subscribe to, hers is my favorite! This dish was really easy and flavorful, perfect for a weeknight dinner.

Source: Everyday with Rachael Ray April 09

Ingredients:
2 tbsp butter
10 oz sliced mushrooms
1.5 tbsp flour
1/2 c marsala wine or white wine
1/2 c heavy cream
2 tbsp chopped parsleay (I omitted)
salt and pepper
1 c long grain rice ( I used wild rice)
2 packed cups coarsley chopped rotisserie chicken
2 tbsp Parmesan cheese

Directions:
Preheat the oven to 350. In a large skillet, heat the butter over medium-high heat until just melted.
Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour on top and stir for 1 minute. Stir in the marsala and cream and simmer stirring ocassionally, until slightly thickened, about 3 minutes. Stir in 2 cups water, the parsley, 1 tsp salt and 1/2 tsp pepper.
2. In a greased 9x13" casserole dish, spread the rice in an even layer; top with the chicken. Pour the mushroom sauce on top. Cover snugly with aluminum foil and bake until bubbly, about 35 minutes. Discard the foil, sprinkle Parmesan on top and bake for 5 minutes more.