Chicken Marsala Casserole

2 Tbsp. butter
8 oz. sliced mushrooms
1 1/2 Tbsp. flour
1/2 cup Marsala wine
1/2 cup heavy cream
2 cups low-sodium chicken broth
2 Tbsp. chopped parsley
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 cup uncooked jasmine rice
2 cups chopped cooked chicken
3/4 cup shredded Mozzarella cheese

Preheat oven to 350°.

In a large skillet over medium heat, melt butter. Add mushrooms and cook about 5 minutes, until softened. Stir in flour and let simmer about 1 minute.

Whisk in wine and cream until smooth. Bring to simmer and cook until sauce is thickened. Stir in chicken broth, parsley, salt and pepper.

Add rice to a 9 x 13-inch baking dish sprayed with nonstick cooking spray. Top with chicken and pour sauce mixture overtop.

Cover with foil and bake for 35 minutes. Remove foil, sprinkle with cheese and bake an extra 5 minutes.