Chicken Marsala Casserole

I had planned to make my regular Chicken Marsala for dinner tonight, but realized too late that I didn't have any chicken breasts in the freezer. I did, however, have a rotisserie chicken in the fridge, so I decided to make a casserole version so that my other ingredients didn't go to waste. This ended up being a delicious dish that was very easy to put together. It was about 10 minutes of prep, and 35 minutes of baking, and we ended up with a fabulous dinner. This will definitely be a dish I make again.

2 tablespoons butter
8 ounces sliced mushrooms
1 1/2 tablespoons flour
1/2 cup marsala wine
1/2 cup skim milk
2 cups water
1 T parsley
1/2 t salt
1/2 t pepper
1 cup long-grain rice, uncooked
2 cups chopped rotisserie chicken

Preheat the oven to 350 degrees. 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 milk and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Stir in 2 cups water, the parsley, salt and pepper.

In a greased 9-inch-by-13-inch casserole, spread the rice in an even layer; top with the chicken. Pour the mushroom sauce on top. Cover tightly with foil and bake until bubbly, about 35 minutes.

Makes 4 servings

Recipe modified from  Rachael Ray