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Chicken Marsala Casserole Recipe

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This Chicken Marsala Casserole combines tender chicken, mushrooms, and Marsala wine with creamy pasta, creating a comforting meal. It's an easy twist on the classic Chicken Marsala dish, perfect for feeding a family on busy weeknights. Layers of cheese and rich sauce make this dish irresistible. Keywords: Chicken Marsala casserole, creamy chicken pasta, Marsala wine casserole.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts (cubed)
  • 1 cup Marsala wine
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 8 oz mushrooms (sliced)
  • 1 small onion (chopped)
  • 3 cloves garlic (minced)
  • 2 cups cooked pasta (penne or rigatoni)
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 2 tbsp olive oil
  • Salt and pepper to taste

Instructions

  • Preheat oven to 350°F (175°C).
  • In a skillet, heat olive oil over medium heat. Cook chicken until browned and fully cooked. Set aside.
  • In the same skillet, sauté onions, garlic, and mushrooms until softened.
  • Add Marsala wine and chicken broth to the skillet. Simmer for 5 minutes, allowing the liquid to reduce slightly.
  • Stir in heavy cream, and let the sauce thicken for 3-4 minutes.
  • Combine the cooked chicken, sauce, and pasta in a large bowl. Season with salt and pepper.
  • Transfer mixture to a greased casserole dish.
  • Top with mozzarella and Parmesan cheese.
  • Bake for 20-25 minutes, or until the cheese is melted and bubbly.
  • Let it rest for 5 minutes before serving.

Notes

  • You can substitute dry white wine for Marsala wine if preferred.
  • For added greens, toss in spinach or peas before baking.
  • Serve with garlic bread or a green salad for a complete meal.

Nutrition

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