2 tablespoons olive oil
1 small onion, diced
5 garlic cloves, minced
16 ounces mushrooms, sliced (I used crimini, but use button if you like them!)
1 1/2 tablespoons flour
1/2 cup marsala wine (or white wine)
1/2 cup fat free half & half (low fat milk will work here too)
2 cups low-sodium chicken broth or stock
1 teaspoon salt
1/4 teaspoon black pepper
1 cup brown rice, uncooked
2 packed cups coarsely chopped cooked chicken
1/4 cup chopped fresh parsley
2 tablespoons grated parmesan cheese
Preheat the oven to 375°. In a large skillet, heat the butter and oil over medium-high heat until just melted. Add the onions and mushrooms and cook, stirring occasionally, until softened, about 5 - 7 minutes. Add the garlic and season with salt and pepper. 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 of broth/stock.
Spray a 9-inch-by-13-inch casserole with non-stick spray and spread the rice in an even layer. Top with the chicken, pour the mushroom gravy on top and sprinkle the parsley over everything.Cover tightly with foil and bake until bubbly, about 45 minutes. If your rice still is not cooked at this point, turn the oven up to 400 and bake until rice is fully cooked. Remember, brown rice takes longer to cook (if you use white rice, cook the whole dish at 350 degrees for 35 minutes). Discard the foil, sprinkle the parmesan on top and bake for 5 minutes more.