Chicken Marsala Casserole Recipe

If you love the rich flavors of classic Chicken Marsala but want something a bit easier to prepare for a crowd, this Chicken Marsala Casserole is the perfect solution! It combines all the delicious components of Chicken Marsala—juicy chicken, mushrooms, Marsala wine, and a creamy sauce—into a one-pan baked casserole. This dish is ideal for busy weeknights, potlucks, or family dinners. It’s simple to prepare and offers all the comforting, savory flavors of the traditional Italian dish in a convenient casserole form.

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What is Chicken Marsala Casserole?

Chicken Marsala Casserole takes the elements of classic Chicken Marsala—browned chicken cutlets, mushrooms, a rich Marsala wine sauce, and cream—and transforms them into a baked, one-dish meal. It often includes pasta or rice as a base and is topped with a layer of cheese for a creamy, satisfying finish. This casserole is a great option when you want the flavors of Chicken Marsala but need to serve a group or want to simplify the preparation.

Ingredients List for Chicken Marsala Casserole

Here’s a list of everything you’ll need to make this delicious Chicken Marsala Casserole:

Main Ingredients:

• 2 lbs boneless, skinless chicken breasts (cubed)
• 2 tablespoon olive oil (for browning the chicken)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoon all-purpose flour (for dredging the chicken)
• 8 oz mushrooms, sliced (white button or cremini mushrooms)
• 3 garlic cloves, minced
• 1 cup Marsala wine (or use chicken broth for a non-alcoholic option)
• 1 cup chicken broth
• 1 cup heavy cream (or half-and-half for a lighter option)
• 1 tablespoon butter (for sautéing the mushrooms)
• 1 teaspoon dried thyme
• 8 oz pasta (penne or rigatoni work best) or 2 cups cooked rice
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Chopped parsley (for garnish)

Substitutions and Variations

This Chicken Marsala Casserole is versatile, so feel free to make adjustments based on your preferences or dietary needs.

• Gluten-Free: To make this casserole gluten-free, use gluten-free pasta or rice and substitute the flour with gluten-free flour or cornstarch for dredging the chicken.
• Lighter Version: Use half-and-half instead of heavy cream, or swap some of the cream with Greek yogurt for a healthier option.
• Vegetarian Version: Swap the chicken with portobello mushrooms or tofu for a meatless version. Use vegetable broth instead of chicken broth.
• Cheese Variations: While mozzarella and Parmesan are traditional, you can also try Gruyère, Fontina, or provolone for a different flavor profile.
• Add Spinach or Kale: For added nutrition, toss in some fresh spinach or kale toward the end of cooking for a pop of color and extra greens.

Step-by-Step Cooking Instructions

Let’s walk through the steps to create this rich, comforting Chicken Marsala Casserole.

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with cooking spray or olive oil.

Step 2: Cook the Pasta or Rice

If using pasta, bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain the pasta and set it aside. If using rice, cook it according to package instructions. Set aside.

Step 3: Dredge and Brown the Chicken

In a shallow dish, combine the flour, salt, and pepper. Dredge the cubed chicken in the flour mixture, shaking off any excess. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 4-5 minutes on each side, until browned. The chicken doesn’t need to be fully cooked at this point since it will finish cooking in the oven. Remove the chicken from the skillet and set it aside.

Step 4: Sauté the Mushrooms and Garlic

In the same skillet, add 1 tablespoon of butter and sauté the sliced mushrooms over medium heat for about 5-6 minutes until they release their liquid and begin to brown. Add the minced garlic and cook for another 1-2 minutes until fragrant.

Step 5: Make the Marsala Sauce

Add the Marsala wine to the skillet and bring it to a simmer, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce by half (about 4-5 minutes), then add the chicken broth, heavy cream, and dried thyme. Stir well and let the sauce simmer for another 3-4 minutes until it thickens slightly.

Step 6: Assemble the Casserole

In your prepared baking dish, spread the cooked pasta (or rice) evenly across the bottom. Layer the browned chicken on top of the pasta. Pour the Marsala sauce with the mushrooms evenly over the chicken and pasta. Sprinkle the shredded mozzarella and Parmesan cheese over the top.

Step 7: Bake the Casserole

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

Step 8: Garnish and Serve

Once baked, remove the casserole from the oven and let it rest for about 5 minutes before serving. Garnish with freshly chopped parsley for a pop of color and freshness. Serve hot and enjoy!

How to Cook Chicken Marsala Casserole: A Step-by-Step Guide

Here’s a summary of the steps:

1. Preheat the oven to 375°F and grease a 9x13-inch baking dish.
2. Cook the pasta (or rice) and set it aside.
3. Dredge and brown the chicken, then remove it from the skillet.
4. Sauté the mushrooms and garlic.
5. Make the Marsala sauce by adding Marsala wine, chicken broth, and cream to the skillet.
6. Assemble the casserole with layers of pasta, chicken, Marsala sauce, and cheese.
7. Bake covered for 20 minutes, then uncovered for another 10-15 minutes until golden and bubbly.
8. Garnish and serve with fresh parsley.

Common Mistakes to Avoid

Here are a few tips to help you avoid common mistakes when making Chicken Marsala Casserole:

• Overcooking the chicken: Don’t worry about fully cooking the chicken while browning it in the skillet. It will finish cooking in the oven, so just sear it for color and flavor.
• Not letting the wine reduce: Allow the Marsala wine to reduce by half before adding the broth and cream. This concentrates the flavors and prevents the casserole from being too watery.
• Undercooking the pasta: Cook the pasta al dente (firm to the bite) so it doesn’t get mushy while baking. It will continue to cook in the oven, so slightly undercooking it is better than overcooking.
• Using too much liquid: Be mindful not to add too much broth or cream to the sauce. You want a rich, slightly thickened sauce, not a soupy casserole.

Serving and Presentation Tips

Here are some ideas to make your Chicken Marsala Casserole look as good as it tastes!

How to Serve Chicken Marsala Casserole

• With a Side Salad: Serve this creamy casserole alongside a fresh green salad or Caesar salad to balance the richness.
• With Garlic Bread: Pair the casserole with garlic bread or crusty bread to soak up the delicious Marsala sauce.
• With Roasted Vegetables: Complement the dish with a side of roasted vegetables like green beans, asparagus, or Brussels sprouts.

Presentation Ideas for Chicken Marsala Casserole

• Garnish with herbs: A sprinkle of freshly chopped parsley or basil adds a vibrant pop of color.
• Serve in individual portions: Scoop out portions onto plates and top with an extra drizzle of sauce and cheese for a more refined presentation.
• Top with extra cheese: Add an extra layer of grated Parmesan before serving for a richer, more indulgent dish.

Chicken Marsala Casserole Recipe Tips

• Make-Ahead Option: You can assemble the casserole up to the point of baking and store it in the refrigerator for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.
• Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or reheat the entire casserole in the oven at 350°F until warmed through.
• Freezer-Friendly: This casserole freezes well! Assemble the dish (but do not bake), wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.

Frequently Asked Questions (FAQs)

Q: Can I use a different type of pasta?
A: Yes! You can use penne, rigatoni, farfalle, or any short pasta that holds up well in a casserole. You can also use rice or cauliflower rice for a lower-carb option.

Q: Can I use a different wine?
A: Marsala wine is key to the flavor of this dish, but if you don’t have it, you can substitute with dry white wine or sherry. For a non-alcoholic version, use chicken broth or apple juice.

Q: Can I add vegetables to this casserole?
A: Absolutely! You can add spinach, zucchini, peas, or kale for extra nutrition and flavor. Just stir them into the sauce before assembling the casserole.

Q: How do I store and reheat leftovers?
A: Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the oven at 350°F or in the microwave until warmed through.

Conclusion

This Chicken Marsala Casserole is a fantastic way to enjoy the flavors of traditional Chicken Marsala in an easy, comforting, and family-friendly dish. The creamy Marsala sauce, tender chicken, savory mushrooms, and cheesy topping make this casserole irresistible. Whether you’re serving it for a weeknight dinner, meal prepping, or bringing it to a potluck, this dish is sure to be a hit. Try it tonight—you’ll love how simple it is to make and how delicious it tastes!

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