Marsala Chicken and Mushroom Casserole

This Rachael Ray recipe is my new favorite. I am in love with it and couldn't stop eating it :-)! I wish we had leftovers, because it is sounding awfully good again right about now. I made an extra dish for a friend, I didn't double the mushrooms and chicken (just divided the 10 oz between the 2 dishes and used 3 cups of chicken divided between the 2) but doubled everything else.

Ingredients:
2 tablespoons butter
10 ounces sliced mushrooms
(I added 1 t minced garlic and 1/2 white onion, chopped)
1 1/2 tablespoons flour (or cornstarch)
1/2 cup marsala wine or white wine (I used marsala cooking wine)
1/2 cup heavy cream (next time I'll try using a FF version instead)
2 tablespoons chopped flat-leaf parsley
Salt and pepper
1 cup 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.