Chicken Marsala Casserole Recipe

Looking for a rich, savory casserole that’s both comforting and impressive? This Chicken Marsala Casserole is just what you need! Inspired by the classic Italian-American dish, this casserole features tender chicken, earthy mushrooms, and a delicious Marsala wine sauce, all baked together with pasta and topped with gooey melted cheese. It’s an easy, crowd-pleasing meal that brings gourmet flavors to your dinner table without the fuss. Perfect for busy weeknights or special occasions, this casserole is sure to become a family favorite.

Let’s dive into the ingredients, step-by-step instructions, and some helpful tips to make this dish a success!

What is Chicken Marsala Casserole?

Chicken Marsala Casserole takes all the flavors of traditional Chicken Marsala—pan-seared chicken breasts, mushrooms, and a rich Marsala wine sauce—and turns them into a convenient, all-in-one baked dish. Instead of serving the chicken and sauce over pasta or mashed potatoes, the casserole format combines everything into one easy meal. The casserole is baked to perfection with layers of pasta, tender chicken, mushrooms, and a creamy sauce, topped with a layer of melted cheese.

This version adds comfort and convenience to the classic, making it perfect for family dinners, meal prep, or potlucks.

Ingredients List for Chicken Marsala Casserole

Here’s what you’ll need to make this delicious Chicken Marsala Casserole:

For the Chicken and Pasta:

1. 3 boneless, skinless chicken breasts – Cut into bite-sized pieces. You can also use chicken thighs if preferred.
2. 8 oz penne or rotini pasta – Or any short pasta of your choice.
3. 1 tablespoon olive oil – For browning the chicken.
4. Salt and pepper – To taste, for seasoning the chicken.
5. 1 teaspoon Italian seasoning – A blend of herbs like oregano, thyme, and basil.

For the Marsala Sauce:

1. 2 tablespoons unsalted butter – To sauté the mushrooms and create the sauce.
2. 12 oz mushrooms, sliced – White button or cremini mushrooms work well.
3. 3 cloves garlic, minced – For added flavor.
4. 1 cup Marsala wine – This sweet Italian wine is the key to the sauce’s signature flavor.
5. 1 cup chicken broth – To balance the richness of the Marsala.
6. 1 cup heavy cream – For a creamy sauce base.
7. 1 tablespoon cornstarch mixed with 1 tablespoon water – To thicken the sauce if needed.
8. Salt and pepper – To taste.

For the Topping:

1. 1 ½ cups shredded mozzarella cheese – For a cheesy, melty top.
2. ½ cup grated Parmesan cheese – Adds a salty, nutty flavor.
3. Chopped fresh parsley – For garnish (optional).

Substitutions and Variations

This Chicken Marsala Casserole is highly adaptable! Here are a few substitutions and variations to fit your preferences:

• Chicken alternatives: Swap the chicken breasts for chicken thighs or even turkey breast for a slight flavor variation. You could also use rotisserie chicken for convenience—just skip the browning step.
• Pasta choices: You can use any short pasta you like, such as rigatoni, fusilli, or ziti. For a gluten-free option, substitute with gluten-free pasta.
• Dairy-free: For a dairy-free version, use a non-dairy cream alternative (such as coconut milk) and skip the cheese or use dairy-free cheese alternatives.
• Low-carb: Swap the pasta for cauliflower florets or zucchini noodles for a lower-carb option.
• Extra vegetables: Add sautéed spinach, kale, or even roasted bell peppers to the mix for extra nutrition and flavor.

Step-by-Step Cooking Instructions

Now, let’s get cooking! Follow these steps to make your Chicken Marsala Casserole:

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain the pasta, toss it with a bit of olive oil to prevent sticking, and set aside.

Step 2: Brown the Chicken

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Season the chicken pieces with salt, pepper, and Italian seasoning. Add the chicken to the skillet and cook for 5-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set it aside.

Step 3: Make the Marsala Sauce

In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and sauté for 5-6 minutes, until they release their moisture and become golden brown. Stir in the minced garlic and cook for 1 minute until fragrant.

Next, pour in the Marsala wine and chicken broth. Simmer the mixture for about 5 minutes, allowing the liquid to reduce slightly. Stir in the heavy cream and let it cook for another 2-3 minutes, until the sauce thickens slightly. If the sauce is too thin, stir in the cornstarch mixture to thicken it. Season with salt and pepper to taste.

Step 4: Assemble the Casserole

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.

In a large mixing bowl, combine the cooked pasta, browned chicken, and the Marsala sauce. Stir everything together until well mixed. Pour the mixture into the prepared baking dish.

Step 5: Add the Cheese Topping

Sprinkle the shredded mozzarella cheese and grated Parmesan evenly over the top of the casserole.

Step 6: Bake the Casserole

Bake the casserole in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the top is golden brown.

Step 7: Garnish and Serve

Once the casserole is done baking, remove it from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley, if desired, and serve hot!

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

To summarize the process:

1. Cook the pasta until al dente, drain, and set aside.
2. Brown the chicken with Italian seasoning and set aside.
3. Sauté the mushrooms and garlic, then simmer with Marsala wine, chicken broth, and heavy cream to make the sauce.
4. Combine the cooked pasta, chicken, and sauce in a baking dish.
5. Top with mozzarella and Parmesan cheese.
6. Bake at 375°F for 20-25 minutes until golden and bubbly.
7. Garnish with parsley and serve!

Common Mistakes to Avoid

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

1. Overcooking the pasta: Be sure to cook the pasta just until al dente, as it will continue to cook in the oven. Overcooked pasta can turn mushy in the casserole.
2. Undercooking the chicken: Make sure the chicken is fully cooked in the skillet before adding it to the casserole. This ensures the chicken stays juicy and tender.
3. Too thin sauce: If the sauce seems too thin, don’t hesitate to add the cornstarch mixture to help thicken it before mixing it with the pasta.
4. Skipping the resting time: Allow the casserole to rest for 5 minutes after baking to let the flavors settle and make it easier to serve.

Serving and Presentation Tips

Chicken Marsala Casserole is already a comforting, complete meal, but here are a few serving and presentation tips to elevate the dish:

1. Garnish with fresh herbs: A sprinkle of chopped fresh parsley or basil adds a pop of color and a touch of freshness to the dish.
2. Serve with crusty bread: A slice of warm, crusty bread or garlic bread is perfect for soaking up the delicious Marsala sauce.
3. Pair with a salad: A simple green salad with a light vinaigrette is the perfect complement to this rich casserole.

How to Serve Chicken Marsala Casserole

Chicken Marsala Casserole is rich and flavorful, so it pairs well with lighter side dishes like:

• Garlic bread or dinner rolls: To mop up all the creamy Marsala sauce.
• Green salad: A crisp, fresh salad with a tangy vinaigrette balances out the richness of the casserole.
• Roasted vegetables: Roasted Brussels sprouts, asparagus, or carrots make great sides for this hearty dish.

Presentation Ideas for Chicken Marsala Casserole

Here are a few creative ways to present your Chicken Marsala Casserole:

• Cast iron skillet: Bake and serve the casserole in a large cast iron skillet for a rustic, farmhouse-style presentation.
• Individual ramekins: For a more elegant presentation, serve the casserole in individual ramekins or small baking dishes.
• Garnish with fresh herbs: Add a pop of color and flavor by garnishing the casserole with fresh parsley, thyme, or basil.

Chicken Marsala Casserole Recipe Tips

• Make it ahead: You can assemble the casserole ahead of time and refrigerate it until ready to bake. Just add a few extra minutes to the baking time if it’s coming straight from the fridge.
• Freezer-friendly: Chicken Marsala Casserole freezes well. After assembling the casserole, cover it tightly with plastic wrap and foil, and freeze for up to 3 months. To bake, thaw overnight in the fridge and bake as directed.
• Reheating leftovers: Reheat leftovers in the microwave, or cover the casserole with foil and reheat in a 350°F oven until warmed through.

Frequently Asked Questions (FAQs)

1. Can I use chicken thighs instead of breasts?
Yes, chicken thighs are a great alternative to chicken breasts. They add extra flavor and stay juicy during cooking.

2. Can I use another type of wine?
While Marsala wine is traditional, you could substitute it with a dry white wine or even sherry for a different flavor profile.

3. How long will leftovers last in the fridge?
Leftovers will last up to 3-4 days in the refrigerator when stored in an airtight container.

4. Can I make this casserole gluten-free?
Absolutely! Just use gluten-free pasta and ensure that all other ingredients, like the broth and wine, are gluten-free.

Conclusion

This Chicken Marsala Casserole is the perfect way to enjoy the classic flavors of Chicken Marsala in a convenient, family-friendly format. With its rich Marsala wine sauce, tender chicken, and gooey melted cheese, this casserole is bound to become a new favorite. Whether you’re serving it for a special occasion or as an easy weeknight dinner, this recipe is sure to impress. Try it today and savor the delicious blend of Italian-inspired flavors with the comfort of a baked casserole!

Print