Oh so yummy!!!

And so I have to share the recipe :-)

Snagged this in a Rachael Ray magazine Leslie lended me - the recipe is by Silvana Nardone, 'Ever Day' Editor in Chief.

Madalyn didn't eat it, or else I might share a photo of her doing so. She chose instead to throw most of it on the floor, and then I chose for her to pick it up and put it all in the trash. Mine was an unpopular choice, but I am bigger ;-)

Marsala Chicken-and-Mushroom Casserole

Ingredients:
2 tablespoons butter
10 ounces sliced mushrooms
1 1/2 tablespoons flour
1/2 cup marsala wine or white wine (I used Marsala cooking wine)
1/2 cup heavy cream (I used 25 milk instead)
2 tablespoons chopped flat-leaf parsley (I used parsley from the garden!)
Salt and pepper
1 cup long-grain rice
2 packed cups coarsely chopped rotisserie chicken
2 tablespoons grated parmesan cheese
Directions:
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.
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.