Marsala Chicken-and-Mushroom Casserole

Apparently I'm on a casserole kick this week. I blame it on work.

You see, Brian and I work with kids. He's an adolescent substance abuse and mental health counselor. I work with youth who are at-risk of being involved in the juvenile court system, or have already been placed in a correctional-type facility and I'm the parole officer once they get out. We never have a dull moment at work, but at the same time, we're usually stressed beyond belief. His work schedule has him working until 8pm (at the earliest) on Mondays and Wednesdays, so I'm constantly trying to find something that I can make but that will still be good by the time he gets home.

So, that's my story and I'm sticking to it. :) This was really, really easy and tasty. The rice takes on a risotto type texture and has a nice flavor to it.

Marsala Chicken and Mushroom Casserole

Adapted from: Everyday with Rachael Ray Magazine, April 2009

Ingredients:
2 tablespoons butter
16 ounces sliced mushrooms
1 1/2 tablespoons flour
1/2 cup marsala wine or white wine
1/2 - 1 cup heavy cream (You know you want to use the full cup. Go for it!)
2 tablespoons chopped flat-leaf parsley
Salt and pepper
1 cup uncooked, long-grain rice
2 packed cups coarsely chopped rotisserie chicken
2 tablespoons grated parmesan cheese

Directions:
1.Preheat the oven to 350°. In a large skillet, heat the butter over medium-high heat until just melted. Add 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 parsley, 1 teaspoon salt and 1/2 teaspoon pepper.

2.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.