Step 1

Preheat the oven to 350 degrees.

Step 2

In a large skillet, melt the butter over medium-high heat until just melted. Add the onion and cook, stirring occasionally until it has started to caramelize and brown.

Step 3

Add the mushrooms and cook, stirring until just softened, about 3-4 minutes. Add the flour to the mixture, stir, and cook for 1 minute. Add the wine, half-and-half, and milk, and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Season with salt and pepper, to taste.

Step 4

Stir in the water and the rice. Grease a large casserole dish and spread the chicken on the bottom. Pour the mushroom and rice mixture over the chicken. Make sure the rice is evenly distributed in the dish and cover the dish with aluminum foil.

Step 5

Bake until bubbly, about 35 minutes. Combine the breadcrumbs and Parmesan in a bowl, sprinkle on top, and bake for 5 more minutes.