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Preheat oven to 375°F. Combine 4 cups chicken, 3 cups broth and 2 cups orzo in a 9-by-13-inch baking dish; stir until evenly combined and the orzo is submerged in liquid. Set aside.
Heat 2 tablespoons oil in a large skillet over high heat. Add 8 cups mushrooms; cook, stirring occasionally, until deeply browned and the liquid has evaporated, about 10 minutes.
Reduce heat to medium. Add sliced shallots, minced garlic, 1¾ teaspoons salt, 1 teaspoon pepper and ¾ teaspoon thyme; cook, stirring constantly, until fragrant, about 30 seconds. Add ½ cup Marsala; cook, undisturbed, until reduced by half, 1 to 2 minutes. Stir in 1 cup half-and-half; cook, stirring constantly, until slightly thickened, 2 to 3 minutes.
Pour the mushroom mixture into the chicken mixture in the baking dish; stir to combine. Cover tightly with foil and bake until the orzo is al dente and most of the liquid is absorbed, 35 to 45 minutes, stirring once halfway through.
Sprinkle with 1 tablespoon each Parmesan and parsley before serving.