Introduction

Chicken Marsala Casserole is a comforting twist on the classic Italian dish, combining tender chicken, savory mushrooms, and a rich Marsala wine sauce baked with pasta and cheese. It’s perfect for a cozy family dinner with minimal fuss and maximum flavor.

A white rectangular baking dish filled with golden-brown cooked chicken pieces layered evenly at the bottom, topped with sliced, cooked mushrooms showing a mix of light beige and brown colors, and garnished with fresh green parsley leaves scattered on top. The chicken has a glossy appearance with a slight crispy texture on some pieces. A gold spoon rests in the dish on the right side, and the dish sits on a white marbled surface with a gray cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
8 oz mushrooms, sliced
1 cup Marsala wine
1 cup chicken broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
2 cups cooked penne pasta
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)
1/2 cup breadcrumbs (for topping)
2 tablespoons melted butter (for topping)
1/4 cup grated Parmesan cheese (for topping)

Instructions

Step 1: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish. Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until browned on all sides. Remove and set aside.
Step 2: In the same skillet, sauté the chopped onion and minced garlic for 2-3 minutes until the onion is translucent. Add the sliced mushrooms and cook for about 5 minutes until they release moisture and start to brown.
Step 3: Stir in the Marsala wine, chicken broth, dried thyme, and dried rosemary. Let the sauce simmer for about 5 minutes to reduce and develop flavor.
Step 4: In a large bowl, combine the cooked penne pasta, browned chicken, and the mushroom sauce mixture. Toss well to mix evenly. Transfer this mixture to the prepared baking dish.
Step 5: Sprinkle shredded mozzarella and Parmesan cheeses evenly over the casserole.
Step 6: In a small bowl, mix breadcrumbs with melted butter and Parmesan cheese. Sprinkle this breadcrumb topping evenly over the casserole.
Step 7: Bake for 25-30 minutes, until the cheese is melted and bubbly and the topping is golden brown. Remove from oven.
Step 8: Garnish with chopped fresh parsley and serve warm.

Tips & Variations

Use fresh mushrooms like cremini or button for the best flavor and texture.
Substitute penne pasta with rigatoni or ziti if preferred.
For a creamier casserole, stir in 1/2 cup of heavy cream or sour cream before baking.
To make it gluten-free, use gluten-free pasta and breadcrumbs.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to keep the topping crisp, or microwave for a quicker option though the topping may soften.

How to Serve

In a white ceramic baking dish, there are browned chicken pieces covered with a glossy brown sauce and topped with sliced cooked mushrooms that have a soft, slightly shiny texture. Small green parsley leaves are sprinkled evenly on top, adding fresh color contrast. The chicken pieces are placed close together, filling the dish without visible layers underneath. A gold spoon rests on the side of the dish, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of wine?

Yes, dry white wine can be used as a substitute, but Marsala wine gives the dish its signature rich, slightly sweet flavor.

Can I prepare this casserole ahead of time?

Absolutely! Assemble the casserole, cover it, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if baking straight from the fridge.