Chicken and Mushroom Marsala Casserole

I subscribe to the Rachael Ray Magazine and I LOVE it! I gotta be honest, sometimes that woman gets on my nerves with all her little EVOO's and her funny little laughs but I have made several dishes from this magazine and we have loved every single one of them. This was not only extremely easy to make but it was delicious and everyone in my family loved it. She's growing on me I guess.

Chicken Mushroom Marsala Casserole

2 tablespoons butter
10 ounces sliced mushrooms (I used Baby Bellas)
1 1/2 tablespoons flour
1/2 cup marsala wine
1/2 cup heavy cream
2 tablespoons chopped flat-leaf parsley
Salt and pepper
1 cup long-grain rice (I used brown long grain)
2 packed cups coarsely chopped rotisserie chicken
2 tablespoons grated parmesan cheese

1. 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 in for 1 minute. Stir in the marsala and cream and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Stir in 2 cups water, the parsley, 1 teaspoon salt and 1/2 teaspoon pepper.

2. In a greased 9-inch-by-13-inch casserole, spread the rice in an even layer; top with the chicken. Pour the mushroom gravy on top. Cover snugly with foil and bake until bubbly, about 35 minutes. Discard the foil, sprinkle the parmesan on top and bake for 5 minutes more.