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

In a large skillet, melt 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat. Add the diced onion and sliced mushrooms, sauté for about 5-7 minutes until softened.

Stir in the minced garlic, salt, and black pepper, continuing to cook for an additional minute.

Sprinkle flour over the vegetable mixture, stirring constantly for about 1 minute to cook out the raw flour taste.

Gradually add Marsala wine to the skillet while stirring, and bring to a simmer, cooking for 2-3 minutes.

Stir in fat-free half & half and chicken broth. Heat gently for about 2-3 minutes until warmed through.

Layer uncooked brown rice at the bottom of the greased casserole dish, then add coarsely chopped cooked chicken. Pour the creamy sauce mixture evenly over the top.

Cover the casserole dish tightly with foil and bake for 45 minutes.

After 45 minutes, remove the foil and check the rice tenderness; if necessary, cover and bake for 5-10 more minutes.

Once the rice is tender, sprinkle Parmesan cheese over the casserole and return it to the oven uncovered for another 5 minutes.

Let the casserole rest for about 10 minutes before serving.