Ingredients:
2 T Butter
10 oz Sliced white mushrooms
1 ½ T Flour
½ c Marsala wine
½ c Heavy cream
2 C water
2 T Chopped parsley
Salt and pepper
1 C Long-grain rice
2 C Rotisserie chicken
2 T Grated parmesan cheese
Directions:
Melt the butter in a large skillet, add mushrooms and cook until softened. Stir in flour, Marsala and cream and cook until thickened.
Stir in 2 cups of water, some parsley, salt and pepper.
Sprinkle uncooked rice in a baking dish, top with chopped chicken and mushroom sauce, cover with foil and bake until bubbly, about 35 minutes.
Sprinkle parmesan cheese on top and bake for 5 additional minutes.
