Chicken and Rice with Mushroom Marsala Casserole

1 T. butter
1 T.  olive oil
2 garlic cloves, minced fine
16 ounces fresh mushrooms, sliced
1 1/2 T. flour
1/2 c. marsala wine (or white wine)
1/2 c. heavy cream
1 T. tomato paste
2 c. chicken broth
1 t. salt
1/4 t. each black pepper, cayenne pepper, oregano, parsley and garlic powder
1 c. long-grain or brown rice, uncooked
2 c. of cooked chicken breasts, chopped in chunks
2 T. grated Parmesan cheese mixed with 2 T.Panko

Preheat the oven to 350°. In a large skillet, heat the butter and oil over medium-high heat until just melted. Add the garlic and mushrooms and cook, stirring occasionally, until softened, about 5 - 7 minutes. Add the seasonings with salt and pepper. Sprinkle the flour on top and stir in for 1 minute. Stir in the marsala and cream, heat on low, stirring occasionally, until slightly thickened, about 3 minutes. Stir in 2 cups of stock with tomato paste. In a greased deep dish casserole, add rice in the bottom, top with the chicken. Pour the mushroom gravy on top. Cover tightly with foil and bake until bubbly, about 35 minutes. Add Parmesan mixture on top and bake 5 more minutes.