Chicken Marsala Casserole Recipe

If you love the flavors of traditional Chicken Marsala but want a more convenient, family-friendly meal, this Chicken Marsala Casserole is the perfect solution. It combines the rich flavors of Marsala wine, tender chicken, mushrooms, and creamy sauce into one easy-to-make casserole. With this recipe, you can enjoy all the elegance of Chicken Marsala in a comforting, make-ahead dish that's ideal for weeknight dinners or special occasions. Read on for a step-by-step guide, ingredient substitutions, and helpful tips to make this recipe your own!

this Recipe

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What Is Chicken Marsala Casserole?

Chicken Marsala Casserole is a baked version of the classic Italian dish, Chicken Marsala, which typically features sautéed chicken breasts in a rich sauce made with Marsala wine and mushrooms. This casserole version simplifies the process by layering the ingredients in a dish and baking them until golden and bubbly. It's an easier way to enjoy the flavors of Chicken Marsala, making it perfect for feeding a crowd or prepping in advance.

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Ingredients List for Chicken Marsala Casserole

For the Chicken and Vegetables:

• 1 ½ lbs boneless, skinless chicken breasts (cut into bite-sized pieces)
• 2 cups sliced mushrooms (white or cremini mushrooms work best)
• 1 medium onion, finely diced
• 3 garlic cloves, minced
• 2 tablespoon olive oil or butter (for sautéing)

For the Sauce:

• ¾ cup Marsala wine (use a sweet or dry variety, depending on your taste)
• 1 cup chicken broth
• 1 cup heavy cream (or half-and-half for a lighter version)
• 2 tablespoon all-purpose flour (for thickening)
• 1 teaspoon Dijon mustard (optional, adds depth of flavor)
• ½ teaspoon dried thyme
• Salt and pepper to taste

For the Casserole:

• 1 lb cooked pasta (penne, farfalle, or rigatoni work well)
• 1 ½ cups shredded mozzarella cheese (or use a combination of mozzarella and Parmesan for extra flavor)
• ¼ cup grated Parmesan cheese (optional for topping)

Optional Garnishes:

• Fresh parsley, chopped
• Grated Parmesan cheese (for extra richness)

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Substitutions and Variations for Chicken Marsala Casserole

This Chicken Marsala Casserole is highly customizable. Here are some ideas for substitutions and variations to suit your dietary needs or flavor preferences:

Protein Substitutions:

• Chicken thighs: For a juicier, richer flavor, you can substitute boneless, skinless chicken thighs for the chicken breasts.
• Rotisserie chicken: Use shredded rotisserie chicken for a quicker option—skip the sautéing and mix it directly with the sauce.
• Vegetarian option: Swap the chicken for extra mushrooms, zucchini, or tofu for a vegetarian version of this casserole.

Dairy Alternatives:

• Lighter sauce: For a lighter option, replace the heavy cream with half-and-half or evaporated milk.
• Dairy-free version: Use coconut milk or almond milk in place of cream, and choose a dairy-free cheese alternative.

Pasta Variations:

• Gluten-free pasta: Use gluten-free pasta to accommodate gluten sensitivities or dietary preferences.
• Whole wheat pasta: For a healthier alternative, use whole wheat or chickpea pasta for added fiber and protein.

Cheese Options:

• Cheddar or Gruyère: If you're looking for a different flavor profile, substitute mozzarella with cheddar or Gruyère for a richer, sharper taste.
• Vegan cheese: Use plant-based cheese options for a dairy-free version of this casserole.

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Step-by-Step Cooking Instructions for Chicken Marsala Casserole

Now that you have your ingredients, let's get cooking! Follow these step-by-step instructions to create a flavorful Chicken Marsala Casserole:

Step 1: Preheat the Oven

• Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with non-stick spray or butter.

Step 2: Cook the Pasta

• Bring a large pot of salted water to a boil and cook your pasta according to the package instructions until al dente (firm to the bite). Drain and set aside.

Step 3: Sauté the Chicken

1. Season the chicken: Season the chicken pieces with salt and pepper.
2. Cook the chicken: Heat 1 tablespoon of olive oil or butter in a large skillet over medium heat. Add the chicken pieces and sauté until they are browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Step 4: Sauté the Mushrooms and Onions

1. Sauté the vegetables: In the same skillet, heat the remaining tablespoon of olive oil or butter. Add the sliced mushrooms and onions, and sauté for 5-7 minutes, until the mushrooms are browned and the onions are soft.
2. Add the garlic: Stir in the minced garlic and cook for another minute, until fragrant.

Step 5: Make the Marsala Sauce

1. Deglaze with Marsala wine: Pour the Marsala wine into the skillet with the mushrooms and onions. Let it simmer for 2-3 minutes to cook off some of the alcohol and allow the flavors to meld.
2. Add chicken broth and cream: Stir in the chicken broth, heavy cream, thyme, and Dijon mustard (if using). Simmer for 5 minutes, allowing the sauce to thicken slightly.
3. Thicken the sauce: In a small bowl, whisk the flour with a little water to form a slurry. Gradually stir the slurry into the sauce, cooking for another 2-3 minutes until the sauce thickens. Taste and adjust seasoning with salt and pepper as needed.

Step 6: Combine the Ingredients

• In a large mixing bowl, combine the cooked pasta, sautéed chicken, and Marsala mushroom sauce. Mix everything together until the pasta is well-coated.

Step 7: Assemble the Casserole

1. Layer the casserole: Pour the pasta mixture into the greased baking dish. Spread it out evenly.
2. Top with cheese: Sprinkle the shredded mozzarella and Parmesan (if using) evenly over the top of the casserole.

Step 8: Bake the Casserole

• Cover the casserole with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, golden, and bubbly.

Step 9: Garnish and Serve

• Remove the casserole from the oven and let it rest for 5-10 minutes before serving. Garnish with freshly chopped parsley and extra Parmesan, if desired. Serve hot and enjoy!

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

Here’s a quick recap of how to make Chicken Marsala Casserole:

1. Preheat the oven and cook the pasta.
2. Sauté the chicken, then the mushrooms and onions.
3. Make the Marsala sauce with Marsala wine, broth, cream, and seasonings.
4. Combine the pasta, chicken, and sauce, then layer in a baking dish.
5. Top with cheese and bake until golden and bubbly.
6. Garnish and serve hot with fresh parsley or extra cheese.

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Common Mistakes to Avoid

1. Overcooking the pasta: Be sure to cook your pasta until it's just al dente, as it will continue cooking in the oven. Overcooked pasta can become mushy in the casserole.
2. Not thickening the sauce: Ensure the sauce thickens properly before adding it to the casserole. A runny sauce can lead to a soggy dish.
3. Skipping the deglazing step: Deglazing the pan with Marsala wine helps release all the flavorful bits from the pan. Don’t skip this step, as it adds depth to the dish.
4. Not covering the casserole: Be sure to cover the casserole with foil during the initial baking period to prevent the cheese from burning before the casserole is fully heated.

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Serving and Presentation Tips for Chicken Marsala Casserole

This casserole is rich and flavorful, so pairing it with lighter sides can create a balanced meal. Here are some tips for serving and presenting your Chicken Marsala Casserole:

How to Serve Chicken Marsala Casserole:

• Portion generously: Use a large spoon or spatula to serve generous portions onto individual plates.
• Serve family-style: Bring the casserole dish straight from the oven to the table and let everyone help themselves.
• Add sides: Serve with crusty garlic bread or a simple green salad to balance out the richness of the casserole.

Presentation Ideas:

• Garnish with fresh herbs: A sprinkle of freshly chopped parsley or basil adds a pop of color and brightness to the dish.
• Serve in rustic dishes: Use a rustic or ceramic casserole dish for a homestyle look that matches the comfort-food feel of the recipe.
• Pair with wine: Serve this dish with a glass of Marsala wine to complement the flavors in the casserole.

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Chicken Marsala Casserole Recipe Tips

• Make it ahead: This casserole can be assembled a day in advance and refrigerated before baking. Just add an extra 10-15 minutes to the baking time if it's cold from the fridge.
• Freeze for later: Chicken Marsala Casserole freezes beautifully. Assemble the casserole, cover it tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
• Add extra veggies: For a more veggie-packed casserole, add spinach, bell peppers, or zucchini to the mushroom mixture.

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Frequently Asked Questions (FAQs)

Q: Can I make Chicken Marsala Casserole ahead of time?
A: Yes! You can assemble the casserole a day in advance, refrigerate it, and then bake it when you're ready. Just add an extra 10-15 minutes to the baking time if it's cold from the fridge.

Q: Can I freeze Chicken Marsala Casserole?
A: Absolutely! You can freeze the assembled casserole for up to 3 months. Thaw it overnight in the fridge before baking.

Q: What can I use instead of Marsala wine?
A: If you don’t have Marsala wine, you can substitute it with a dry white wine or sherry. For a non-alcoholic option, use chicken broth with a splash of balsamic vinegar for depth of flavor.

Q: What other cheeses can I use?
A: While mozzarella is traditional for this casserole, you can experiment with Gruyère, provolone, or even fontina for a richer flavor.

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Conclusion

This Chicken Marsala Casserole is a comforting, flavorful dish that brings together the best parts of the classic Italian favorite in an easy-to-make format. With its tender chicken, creamy Marsala sauce, and cheesy baked pasta, it’s perfect for family dinners, meal prepping, or serving at gatherings. Give it a try, and this casserole will quickly become a go-to recipe in your home. Enjoy!

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