Circle B Kitchen
2 tablespoons, butter
10 oz. sliced mushrooms
1 1/2 tablespoons, flour
1/2 cup marsala wine (dry)
1/2 cup cream
2 tablespoons chopped fresh parsley
3 - 4 cups coarsely chopped cooked chicken
1 cup rice
1 cup chicken broth and 1 cup water
salt and pepper
1/4 cup grated parmesan cheese
Preheat the oven to 350 degrees.
Melt the butter in a large saucepan over medium high heat. Add the mushrooms and cook for about 5 minutes, or until just softened, stirring occasionally. 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 the chicken broth and water, the parsley, 1 tsp salt and 1/2 tsp pepper.
In a greased 9 x 13 casserole, spread the rice in an even layer; top with the chicken. Pour the mushroom sauce on top. (Note: The mushroom sauce must be hot when you pour it over the chicken and rice or the rice will not cook through). Cover snugly with foil and bake until bubbly, about 40 minutes. Remove the foil, sprinkle the parmesan on top and bake for another 5 minutes.