Marsala Chicken & Rice Casserole

This easy marsala chicken and rice casserole has all the classic flavors of chicken marsala in an effortless casserole. Rich, savory mushroom gravy covers tender shredded chicken and fragrant jasmine rice for a hearty, crowd pleasing casserole.

INGREDIENTS:

• 2 tbsp butter
• 10 oz sliced mushrooms
• 1 1/2 tbsp flour
• 1/2 cup Marsala wine
• 1/2 cup heavy cream
• 2 tbsp fresh, chopped parsley
• 2 cups water, or chicken broth
• salt & pepper, to taste
• 1 cup uncooked jasmine rice
• 2 cups chopped rotisserie chicken
• 1/4 cup shredded Parmesan cheese

INSTRUCTIONS:

1. Melt the butter in a large skillet over medium heat. Add the mushrooms, stirring often, until they're softened & browned- about 5 minutes. 
2. Add the flour to the skillet, stirring to coat the mushrooms, and let it simmer for about a minute. 
3. Whisk in the wine & cream until the mixture's smooth. Bring to a simmer, and continue cooking- stirring occasionally, until the mixture's nicely thickened. Stir in the water, parsley, salt, and pepper until smooth.
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