Preheat your oven to 375°F (190°C) and grease a 9x13 inch casserole dish with butter or cooking spray.

In a large skillet over medium-high heat, melt 2 tablespoons of butter with 1 tablespoon of olive oil. Add diced onion and sliced mushrooms; cook for 5–7 minutes until onions are translucent.

Stir in minced garlic, 1 teaspoon of salt, and ¼ teaspoon of black pepper. Sauté for an additional minute, then sprinkle in 1½ tablespoons of flour and cook for another minute.

Slowly pour in ½ cup of Marsala wine, stirring continuously. Allow to simmer for 2-3 minutes until thickened.

Reduce heat and stir in ½ cup of fat-free half & half and 2 cups of chicken broth. Heat for 3-5 minutes until creamy.

Spread 1 cup of uncooked brown rice in the bottom of the greased casserole dish. Layer 2 cups of coarsely chopped cooked chicken over the rice.

Pour the mushroom sauce over the chicken and rice mixture. Sprinkle with ¼ cup of fresh parsley, then cover tightly with aluminum foil.

Bake in the preheated oven for 45 minutes. Check that the rice has cooked through.

Remove foil, sprinkle 2 tablespoons of grated Parmesan cheese, and bake for an additional 5 minutes until cheese is melted.

Let it rest for a few minutes before serving to allow flavors to meld.