Chicken Marsala used to be a special treat reserved for dining out at a charming Italian restaurant. However, that all changed when I stumbled upon this incredible recipe. After making it for the family, I realized there’s no need to wait for a restaurant visit to savor the rich flavors of Chicken Marsala—it’s simply amazing and has become a regular star in my dinner casserole collection.
The family couldn’t agree more; this dish was an instant hit, earning its well-deserved spot among our favorite dinner recipes. What’s even better is its hearty nature, prompting me to pair it with lighter sides like green beans, salad, or broccoli. The versatility allows you to choose your preferred vegetable companion, and the combination is always a winner.
Rest assured, you won’t be disappointed with this casserole creation! It’s a delightful and satisfying experience that brings the charm of Chicken Marsala right to your dinner table, making every meal a special occasion.
Ingredients
8 oz. dried pasta – egg noodles are my favorite – but use your preferred pasta!
2 Tbsp. of butter
2 Tbsp. olive oil
1 small onion, diced
5 garlic cloves, minced
16 ounces mushrooms, sliced
½ cup dry marsala wine (See Notes for Alternatives)
½ cup heavy cream
3 Tbsp. flour
2 cups low-sodium chicken broth or stock
1 tsp. salt
¼ tsp. black pepper
1 cup shaved/shredded parmesan cheese – divided
8 oz. block of mozzarella cheese cut into small cubes
2 packed cups coarsely chopped cooked chicken
¼ cup chopped fresh parsley
Directions
Preheat the oven to 350°F.
Cook the pasta according to the package directions, then drain and set aside.
In a large skillet, melt the butter and heat the oil over medium-high heat until just melted. Add the onions and mushrooms, stirring occasionally until softened (about 5-7 minutes).
Introduce the garlic and season with salt and pepper.
Pour in the Marsala and heavy cream, simmering until slightly thickened (approximately 3 minutes), stirring occasionally.
Sprinkle the flour on top and stir for 1-2 minutes until it achieves a light brown hue.
Gradually incorporate the chicken broth/stock, stirring constantly and scraping the bottom of the pan.
Reduce the heat to a simmer until the sauce thickens (another minute or two).
Combine the drained pasta with the sauce, ensuring thorough mixing.
Stir in ¾ cup of Parmesan cheese, mozzarella, fresh parsley, and cooked chicken, achieving a well-combined mixture.
Apply non-stick spray to a 9×13 casserole dish.
Transfer the chicken and pasta mixture to the casserole dish.
Sprinkle the remaining ¼ cup of Parmesan on top.
Bake until bubbly, approximately 25-30 minutes.
Allow it to cool for about 15 minutes before serving. Garnish with fresh parsley. Enjoy your delightful meal!
Notes
• If you don’t have access to Marsala wine, the following are a few options to use as a substitute: Madeira, Sherry, Brandy, or Dry White Wine. Do not use Cooking Wine as it has a lot of salt, and the flavor is not the same.
• I love egg noodles, but I also have used ziti, penne, rigate, fusilli, and rotini. These all work – the pasta needs to be sturdy so it can absorb sauce.
• The leftovers reheat well and if stored in the fridge in an airtight container, it should last up to 4 days.
• Freeze a Whole Casserole: After the baked casserole is fully cooled, wrap tightly with plastic wrap and then a layer of foil. Take it out of the freezer and place in the fridge the night before you plan on baking it so it can thaw. Cover with foil and heat at 350°F for about 30 minutes. Depending on how cold it is when baking, or if it is still a little frozen, it may take a little longer.