Chicken Marsala Casserole Recipe

Love the rich, savory flavors of classic Chicken Marsala but want a dish that’s easier to prepare for a family meal? Enter the Chicken Marsala Casserole—a delicious, comforting, and easy-to-make version of the Italian favorite. This casserole combines the best of Chicken Marsala’s flavors—juicy chicken, mushrooms, Marsala wine, and a creamy sauce—with pasta or rice for a complete meal that bakes in the oven. It’s a perfect dish for family dinners, potlucks, or even meal prep.

Let’s dive into this Chicken Marsala Casserole Recipe, complete with tips, substitutions, and step-by-step instructions to bring this hearty dish to life.

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What is Chicken Marsala Casserole?

Chicken Marsala Casserole is a deconstructed, simplified version of the classic Chicken Marsala dish. Traditionally, Chicken Marsala is made with chicken breasts, mushrooms, and a savory Marsala wine sauce. This casserole takes all those delicious flavors and combines them into a one-pan meal, often with the addition of pasta or rice to soak up the rich sauce. It’s then baked in the oven with a cheesy topping, making it a comforting and easy meal that’s perfect for feeding a crowd.

Ingredients List for Chicken Marsala Casserole

Here’s what you’ll need to make this delicious casserole:

• 1 ½ pounds boneless, skinless chicken breasts (cut into bite-sized pieces)
• 8 oz cremini or button mushrooms (sliced)
• 1 medium onion (diced)
• 3 cloves garlic (minced)
• 1 cup Marsala wine (a sweet or dry Marsala wine works)
• 1 cup chicken broth
• 1 cup heavy cream (or half-and-half for a lighter option)
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
• 1 teaspoon Italian seasoning
• 1 tablespoon all-purpose flour (for thickening the sauce)
• Salt and pepper (to taste)
• 1 ½ cups uncooked pasta (such as penne, rigatoni, or farfalle) or 2 cups cooked rice
• 1 cup shredded mozzarella cheese (or provolone)
• ½ cup grated Parmesan cheese
• 2 tablespoons olive oil (for sautéing)
• Fresh parsley (for garnish)

Substitutions and Variations

The Chicken Marsala Casserole is highly customizable, and you can adjust the ingredients based on your preferences or what you have on hand. Here are a few variations and substitutions:

• Pasta vs. Rice: You can choose to make this casserole with pasta (such as penne or farfalle) or rice. Both options work well for soaking up the delicious Marsala sauce.
• Meat Alternatives: You can substitute chicken breasts with chicken thighs for a juicier texture. For a vegetarian version, omit the chicken and use extra mushrooms or a meat substitute like tofu or tempeh.
• Wine Substitute: If you don’t have Marsala wine, you can use a combination of dry white wine and a splash of brandy, or even omit the alcohol entirely and use more chicken broth.
• Cheese Variations: Mozzarella and Parmesan are classic choices, but you can experiment with provolone, Gruyère, or even fontina for a different flavor.
• Dairy-Free: For a dairy-free version, use a plant-based cream and cheese substitute.

Step-by-Step Cooking Instructions

Follow these easy steps to make your Chicken Marsala Casserole:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or butter.
2. Cook the Pasta (if using): If you’re using pasta, cook it according to the package instructions until al dente. Drain and set aside. If you’re using rice, make sure it’s already cooked before starting.
3. Brown the Chicken: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the diced chicken, season with salt and pepper, and cook until browned on all sides (about 5-7 minutes). Remove the chicken from the skillet and set it aside.
4. Sauté the Vegetables: In the same skillet, add another tablespoon of olive oil. Add the diced onion and garlic, and sauté until softened and fragrant, about 3-4 minutes. Add the sliced mushrooms and cook until they release their moisture and become golden brown, about 5-6 minutes.
5. Make the Marsala Sauce: Sprinkle the flour over the mushroom mixture and stir to combine. Slowly add the Marsala wine, scraping up any browned bits from the bottom of the skillet. Let the wine simmer for 2-3 minutes to cook off the alcohol. Stir in the chicken broth, dried thyme, and Italian seasoning. Let the sauce simmer for another 5 minutes until it begins to thicken slightly.
6. Add the Cream and Chicken: Stir in the heavy cream and return the cooked chicken to the skillet. Let the mixture simmer for 2-3 more minutes, allowing the flavors to combine. Taste and adjust seasoning with salt and pepper as needed.
7. Assemble the Casserole: In the greased baking dish, spread the cooked pasta (or rice) evenly. Pour the chicken and Marsala sauce mixture over the top, spreading it evenly to cover the pasta or rice.
8. Top with Cheese: Sprinkle the mozzarella and Parmesan cheese evenly over the top of the casserole.
9. Bake the Casserole: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown on top.
10. Garnish and Serve: Remove the casserole from the oven and let it cool for 5 minutes before serving. Garnish with fresh parsley and enjoy!

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

• Step 1: Cook the Chicken: Brown the chicken pieces in a skillet until golden, then set them aside.
• Step 2: Sauté Vegetables: Cook the onions, garlic, and mushrooms until softened and browned.
• Step 3: Make the Sauce: Add Marsala wine, chicken broth, and cream to the skillet to create a rich, flavorful sauce.
• Step 4: Assemble the Casserole: Layer cooked pasta or rice in the baking dish, top with chicken and Marsala sauce, then cover with cheese.
• Step 5: Bake and Serve: Bake the casserole until the cheese is melted and bubbly, then garnish with fresh parsley before serving.

Common Mistakes to Avoid

• Overcooking the Chicken: Make sure to brown the chicken only until it’s cooked through but still tender. Overcooking it in the skillet will make it dry.
• Not Letting the Alcohol Cook Off: Be sure to let the Marsala wine simmer for a few minutes to cook off the alcohol and reduce the sauce. This will concentrate the flavors.
• Undercooking the Pasta: If using pasta, cook it to al dente (firm to the bite), as it will continue to cook in the oven. Overcooked pasta can become mushy.
• Not Thickening the Sauce: Don’t skip adding flour to the mushrooms, as it helps to thicken the sauce and create a rich, creamy texture.

Serving and Presentation Tips

The Chicken Marsala Casserole is a hearty dish on its own, but you can pair it with a few side dishes to make it even more special:

• Side Dishes: Serve with a crisp green salad or roasted vegetables like asparagus or Brussels sprouts for a balanced meal. A slice of garlic bread or crusty French bread will soak up the rich sauce.
• Garnish: Sprinkle the casserole with fresh parsley or thyme for added color and flavor. You can also add a sprinkle of red pepper flakes for a bit of heat.

How to Serve Chicken Marsala Casserole

Serve the casserole hot from the oven by scooping portions onto plates. It’s perfect for family-style dining, and leftovers taste even better the next day. This dish is great for meal prep or potlucks, as it can be made ahead of time and reheated easily.

Presentation Ideas for Chicken Marsala Casserole

• Individual Servings: For a more elegant presentation, spoon individual servings into shallow bowls and garnish with fresh herbs.
• Family-Style Serving: Serve the casserole straight from the baking dish at the table for a warm, comforting family dinner.
• Layered Look: Make sure the cheese on top is golden and bubbly for a visually appealing dish. You can even sprinkle some extra Parmesan on top after baking for a little extra flair.

Chicken Marsala Casserole Recipe Tips

• Make Ahead: You can assemble the casserole a day in advance and refrigerate it before baking. When ready to serve, bake it as directed, adding an extra 5-10 minutes if baking straight from the fridge.
• Freezing: This casserole freezes well. Prepare it up to the baking step, cover tightly with aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight and bake as directed.
• Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or bake in the oven at 350°F until warmed through.

Frequently Asked Questions (FAQs)

Q: Can I make this casserole in advance?
A: Yes! You can assemble the casserole a

day ahead, refrigerate it, and bake when ready. You may need to add a few extra minutes of bake time if baking straight from the fridge.

Q: Can I freeze Chicken Marsala Casserole?
A: Absolutely. Assemble the casserole but do not bake it. Freeze it tightly covered for up to 3 months. Thaw in the fridge overnight before baking.

Q: What can I substitute for Marsala wine?
A: You can use dry white wine with a splash of brandy, or simply substitute with extra chicken broth for an alcohol-free version.

Q: Can I make this dish gluten-free?
A: Yes! Use gluten-free pasta or rice, and swap the flour with a gluten-free flour blend or cornstarch to thicken the sauce.

Q: How do I reheat leftovers?
A: You can reheat individual portions in the microwave or reheat the whole casserole in the oven at 350°F until warmed through.

Conclusion

Chicken Marsala Casserole is the perfect combination of rich Italian flavors and comforting, cheesy goodness. With tender chicken, savory mushrooms, and a creamy Marsala wine sauce, this dish is sure to become a family favorite. Whether you’re serving it for a cozy weeknight dinner, a potluck, or as a make-ahead meal, this casserole delivers bold flavors and comforting textures in every bite. Try this recipe today and enjoy a new twist on the classic Chicken Marsala!

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