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Chicken Marsala Casserole

Chicken Marsala Casserole is a comforting and flavorful twist on the classic Italian Chicken Marsala dish. This casserole combines tender chunks of chicken, earthy mushrooms, and a rich Marsala wine sauce, all baked together with pasta or rice and a creamy cheese topping.
The Marsala wine infuses the dish with a deep, slightly sweet flavor that perfectly complements the savory mushrooms and chicken.
A touch of garlic and herbs enhances the richness, while a layer of melted mozzarella and Parmesan cheese creates a golden, bubbly finish. This hearty casserole is easy to prepare, making it ideal for weeknight dinners or casual gatherings.
The creamy texture and robust flavors ensure that every bite is satisfying and comforting. Serve it with a side of garlic bread or a crisp green salad to complete the meal.
The combination of creamy, cheesy goodness with the distinctive Marsala flavor makes this casserole a crowd-pleaser that will quickly become a family favorite. It’s a great make-ahead dish, perfect for meal prep or freezing for a quick, delicious meal anytime.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 6
Calories 501 kcal

Ingredients
  

  • 1 Ib boneless skinless chicken breasts (diced)
  • 8 oz mushrooms sliced
  • 2 tablespoon olive oil
  • 3 cloves garlic minced
  • 1 cup Marsala wine
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 8 oz penne or rigatoni pasta
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoon butter
  • Salt and pepper to taste
  • 2 tablespoon chopped parsley

Instructions
 

  • Cook the Pasta: Cook pasta according to package instructions until al dente. Drain and set aside.
  • Prepare the Chicken: Heat olive oil in a large skillet over medium heat. Season the chicken with salt and pepper, then cook until golden brown (about 5–6 minutes). Remove and set aside.
  • Make the Marsala Sauce: In the same skillet, melt butter and sauté garlic and mushrooms until softened (about 4–5 minutes). Pour in Marsala wine and cook for 3–4 minutes until reduced by half. Add chicken broth and heavy cream, simmer for 5 minutes until thickened.
  • Combine and Bake: In a large mixing bowl, combine cooked pasta, chicken, and sauce. Transfer to a greased casserole dish. Top with mozzarella and Parmesan cheese. Bake at 375°F (190°C) for 20–25 minutes until bubbly and golden.
  • Serve: Garnish with chopped parsley and serve warm.