Marsala Chicken and Mushroom Casserole

Ingredients

• 2 tablespoons olive oil
• 10 ounces sliced mushrooms
• 2 Portobello mushroom caps
• 1 1/2 tablespoons flour
• 1/2 cup marsala wine or white wine
• 1/2 cup fat free half and half
• 2 cups water
• 1 tbsp. rosemary
• Salt and pepper
• 1 cup long-grain rice
• 2 cups coarsely chopped rotisserie chicken
• 2 tablespoons grated parmesan cheese

Directions

Preheat the oven to 350 degrees . Slice leeks lengthwise and rinse very well before you cut them into thin slices. Slice the leeks, small mushrooms and portobello mushrooms and set aside.  .In a large skillet, heat the olive oil  over medium-low heat. Add the leeks and all of the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. 

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 2 cups water, the rosemary, 1 teaspoon salt and 1/2 teaspoon pepper.

In a greased 9-inch-by-13-inch casserole, spread the rice in an even layer;

Top with the chicken. Pour the mushroom gravy on top. 

Cover snugly with foil and bake until bubbly, about 35 minutes. Discard the foil, sprinkle the parmesan on top and bake for 5 minutes more.