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Chicken Marsala Casserole Recipe

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This Chicken Marsala Casserole recipe brings all the flavors of classic Chicken Marsala into an easy, comforting casserole. Tender chicken, mushrooms, pasta, and a creamy Marsala wine sauce make this a perfect weeknight dinner or make-ahead meal. Keywords: chicken Marsala casserole, creamy chicken casserole, chicken and mushroom casserole, Marsala chicken bake.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts, cubed
  • 8 oz sliced mushrooms
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 cup Marsala wine
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 12 oz penne or rotini pasta, cooked al dente
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  • Preheat oven to 375°F (190°C).
  • Heat olive oil in a large skillet over medium heat. Add cubed chicken, season with salt and pepper, and cook until browned, about 5-6 minutes. Remove chicken and set aside.
  • In the same skillet, add mushrooms, onions, and garlic. Cook until the mushrooms are browned and the onions are tender, about 5-7 minutes.
  • Stir in Marsala wine, chicken broth, and thyme. Simmer for 5 minutes until the sauce reduces slightly.
  • Add heavy cream and simmer for another 2-3 minutes until the sauce thickens.
  • In a greased 9x13-inch casserole dish, combine the cooked pasta, chicken, and Marsala sauce. Mix well.
  • Top with shredded mozzarella and Parmesan cheese.
  • Bake for 20-25 minutes, or until the cheese is melted and bubbly.
  • Garnish with fresh parsley if desired, and serve.

Notes

  • You can use pre-cooked rotisserie chicken for a quicker version.
  • Substitute white wine if you don't have Marsala wine on hand.

Nutrition

Find it online: https://katyrecipes.com/chicken-marsala-casserole-recipe/