3 tbsp. butter
3 cups sliced baby portabello mushrooms
2 tbsp. flour
1/4 cup Marsala wine
1 cup heavy cream
chopped fresh parsley
salt and pepper, to taste
1 cup long grain white rice
2 cups cooked chicken breast (from a rotisserie chicken)
1/2 cup fresh grated Parmesan cheese
Preheat oven to 350 degrees.
Melt 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 and season with salt and pepper.
Sprinkle uncooked rice in a baking dish, top with chopped chicken and mushroom gravy. Cover with foil and bake 30 minutes.
Sprinkle with Parmesan.