Chicken Marsala Casserole

I know I often say how much I love this meal, or that meal, or these cookies, etc. The thing is, I don't blog something we didn't like! If I cook something and it comes out poorly you'll never see it here. Therefore it's hard for me to not be excited about the food I share with you! With that said- I can't say enough about this casserole. The word "casserole" stirs up bad images, right? You think mushy veggies, overcooked grains, and gloppy sauce. I challenge you then to reverse your image of the casserole and try this. TRY THIS. Please do. It quickly became one of my all time favorite meals. I can't wait to make this again (and again and again). The sauce is so delicious and the texture of the rice when it cooks in the sauce... perfect. It really was just so good. So please, whatever you're doing, stop and add this to your next dinner menu. It's just that good.

Source: Slightly adapted from Rachel Ray

Ingredients:
2 tbsp butter
10 oz sliced mushrooms
1 1/2 tbsp flour
1/2 cup marsala wine
1/2 cup heavy cream
2 cups chicken broth
1tsp dried parsley
Salt and pepper
1 cup long rain rice, uncooked
2 cups chopped rotisserie chicken (or any cooked chicken)
2 tbsp parmesan cheese

Directions:
1- Preheat the oven to 350.
2- Melt the butter in a large skillet. Add the mushrooms and cook for about 5 minutes, until softened. Add the flour and stir well to coat.
3- Stir in the marsala wine and cream, allowing to cook and thicken, about 3 minutes. Stir in the broth, parsley, and season with salt and pepper.
4- In a 9x 13 dish, spread the rice in an even layer over the bottom of the dish. Top with the chicken.
5- Pour the mushroom gravy over the chicken and rice mix. Cover tightly with foil.
6- Bake 35 minutes, until bubbling.
7- Remove foil, sprinkle on parmesan cheese, and bake 5 minutes uncovered.