If you’re a fan of the rich, savory flavors of traditional Chicken Marsala, then you’re going to love this Chicken Marsala Casserole! This recipe transforms the classic Italian-American dish into a creamy, cheesy casserole that’s perfect for family dinners, potlucks, or easy meal prep. With tender chicken, earthy mushrooms, flavorful Marsala wine, and melted cheese, this casserole is a one-pan wonder that’s comforting, delicious, and simple to prepare.
Read on to learn how to make this Chicken Marsala Casserole step-by-step, along with tips for customizing the recipe and making it your own!
What is Chicken Marsala Casserole?
Chicken Marsala is a popular dish featuring sautéed chicken breasts in a rich sauce made from Marsala wine and mushrooms. The casserole version takes these key ingredients—chicken, mushrooms, Marsala wine, and a creamy sauce—and bakes them together in a single dish, often with pasta or rice to make it a full meal. This casserole is creamy, cheesy, and loaded with flavor, making it a great weeknight dinner that’s sure to impress.
Ingredients List for Chicken Marsala Casserole
Here’s everything you’ll need to make this Chicken Marsala Casserole:
- Chicken Breasts (4 boneless, skinless, cooked and diced or shredded)
- You can also use pre-cooked rotisserie chicken for convenience.
- Mushrooms (2 cups, sliced)
- Cremini or button mushrooms work best, but you can also use a mix of mushrooms for more flavor.
- Garlic (3 cloves, minced)
- Adds aromatic flavor to the dish.
- Onion (1 medium, diced)
- A key ingredient for building flavor in the casserole.
- Marsala Wine (1 cup)
- This fortified wine adds a sweet, earthy depth to the sauce.
- Chicken Broth (1 cup)
- Provides extra moisture and flavor.
- Heavy Cream (1 cup)
- Adds creaminess to the casserole.
- Shredded Mozzarella Cheese (1 ½ cups, divided)
- This gives the casserole its gooey, cheesy top.
- Grated Parmesan Cheese (½ cup)
- Adds a salty, nutty flavor to the dish.
- Butter (2 tablespoons)
- For sautéing the onions, garlic, and mushrooms.
- Olive Oil (1 tablespoon)
- Used to brown the chicken or sauté the vegetables.
- Flour (2 tablespoons)
- For thickening the sauce.
- Cooked Pasta (3 cups, any short pasta like penne, rigatoni, or ziti)
- You can also use cooked rice if you prefer.
- Salt & Pepper (to taste)
- For seasoning.
Ingredients List for Optional Add-Ins
Want to customize your Chicken Marsala Casserole? Here are some optional ingredients you can add for extra flavor and texture:
- Spinach (2 cups fresh or 1 cup frozen, thawed and drained)
- Adds some greens and nutrients to the dish.
- Sundried Tomatoes (½ cup, chopped)
- Adds a tangy, sweet flavor that pairs well with the Marsala sauce.
- Bacon (4 strips, cooked and crumbled)
- Adds a smoky, savory flavor.
- Fresh Herbs (such as thyme or parsley, for garnish)
- Adds a fresh, vibrant finish to the dish.
Substitutions and Variations
This recipe is flexible, so feel free to tweak it based on your taste preferences or dietary needs:
- Low-Carb Version: Skip the pasta and use cauliflower rice or sautéed zucchini noodles for a low-carb version of this dish.
- Dairy-Free Option: Substitute the heavy cream with coconut cream or a dairy-free alternative, and use dairy-free cheese.
- Gluten-Free Option: Use gluten-free pasta and replace the flour with a gluten-free flour blend or cornstarch for thickening the sauce.
- Vegetarian Option: Replace the chicken with a plant-based chicken alternative or use more mushrooms and add other vegetables like zucchini or bell peppers.
Step-by-Step Cooking Instructions

Here’s how to make this Chicken Marsala Casserole:
- Preheat your oven to 350°F (175°C).
- Grease a 9x13-inch baking dish or casserole dish.
- Cook the pasta according to the package directions.
- Drain and set aside. If you’re using rice, cook it and set it aside.
- Cook the chicken if it's not pre-cooked.
- Season chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium heat and cook the chicken until browned and cooked through, about 6-8 minutes per side. Remove from the skillet and shred or dice.
- Sauté the mushrooms, onion, and garlic.
- In the same skillet, add the butter and mushrooms. Sauté the mushrooms for about 5-7 minutes until they release their liquid and begin to brown. Add the diced onion and garlic and cook for another 3-4 minutes, until softened.
- Deglaze the pan with Marsala wine.
- Pour the Marsala wine into the skillet, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes until reduced by half.
- Make the creamy sauce.
- Stir in the flour and cook for 1 minute to create a roux. Slowly whisk in the chicken broth and heavy cream. Let the sauce simmer for 5-7 minutes until thickened. Season with salt and pepper to taste.
- Combine the chicken, pasta, and sauce.
- In a large mixing bowl, combine the cooked pasta, shredded chicken, and the Marsala mushroom sauce. Stir until everything is well mixed.
- Assemble the casserole.
- Pour the mixture into the prepared baking dish. Sprinkle 1 cup of mozzarella cheese and all of the Parmesan cheese over the top.
- Bake the casserole for 20-25 minutes.
- Bake until the cheese is melted and bubbly. For a golden crust, broil the casserole for the last 2-3 minutes.
- Garnish and serve.
- Once out of the oven, sprinkle with fresh herbs like parsley or thyme if desired. Let the casserole rest for 5-10 minutes before serving.
How to Cook Chicken Marsala Casserole: A Step-by-Step Guide
For quick reference, here’s a simplified version of the cooking instructions:
- Preheat oven to 350°F.
- Cook pasta and set aside.
- Cook and shred chicken (if not pre-cooked).
- Sauté mushrooms, onion, and garlic in butter.
- Deglaze with Marsala wine and reduce.
- Make the creamy sauce with flour, broth, and cream.
- Combine pasta, chicken, and sauce.
- Assemble in a greased baking dish and top with cheese.
- Bake for 20-25 minutes until bubbly and golden.
- Garnish with fresh herbs and serve.
Common Mistakes to Avoid
Here are a few common mistakes to watch out for when making Chicken Marsala Casserole:
- Overcooking the Chicken: Make sure the chicken is cooked just until it’s no longer pink. Overcooking it can make the chicken dry.
- Undercooking the Sauce: Allow the sauce to simmer and thicken properly before combining it with the pasta and chicken. A too-thin sauce can make the casserole watery.
- Overcooking the Pasta: Cook the pasta to al dente (firm to the bite) since it will continue cooking in the oven.
Serving and Presentation Tips
You can make this casserole even more appetizing with these serving and presentation tips:
- Garnish with Fresh Herbs: Add a sprinkle of freshly chopped parsley or thyme on top before serving for a fresh and vibrant look.
- Serve with Garlic Bread: A slice of warm garlic bread pairs perfectly with the creamy, cheesy casserole.
- Pair with a Side Salad: A simple green salad with a tangy vinaigrette helps balance out the richness of the casserole.
How to Serve Chicken Marsala Casserole
This casserole is a full meal on its own, but if you want to round out the dinner, here are a few ideas:
- Garlic Bread: A warm, buttery garlic bread works well for scooping up the creamy sauce.
- Roasted Vegetables: Serve with roasted green beans, asparagus, or broccoli to add some extra veggies to the meal.
- Side Salad: A crisp Caesar salad or simple green salad balances the richness of the casserole.
Presentation Ideas for Chicken Marsala Casserole
Here are a few ideas to elevate the presentation of your Chicken Marsala Casserole:
- Cast-Iron Skillet: Bake and serve the casserole in a cast-iron skillet for a rustic, homestyle look.
- Top with Extra Cheese: For a beautifully golden, bubbly top, sprinkle extra mozzarella and Parmesan cheese before baking.
- Serve in Individual Ramekins: For a more formal presentation, bake the casserole in individual ramekins or oven-safe bowls.
Chicken Marsala Casserole Recipe Tips
Here are
some extra tips to make sure your Chicken Marsala Casserole turns out perfectly every time:
- Make It Ahead: You can assemble the casserole ahead of time and store it in the fridge for up to 24 hours before baking. If baking from cold, add an extra 10 minutes to the cooking time.
- Freezer-Friendly: This casserole freezes well! After baking, let it cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge and reheat.
- Double the Recipe: If you’re feeding a crowd, this recipe can easily be doubled and baked in a larger dish.
Frequently Asked Questions (FAQs)
Q: Can I make this casserole ahead of time?
A: Yes! You can prepare the casserole up to 24 hours in advance and refrigerate it until you're ready to bake. Just add an extra 5-10 minutes to the baking time.
Q: Can I freeze Chicken Marsala Casserole?
A: Absolutely. Let the casserole cool completely, wrap it tightly, and freeze for up to 3 months. Thaw in the fridge overnight and reheat in the oven.
Q: Can I use pre-cooked rotisserie chicken?
A: Yes! Using rotisserie chicken is a great shortcut and saves time. Just shred the chicken and mix it in with the pasta and sauce.
Q: Can I substitute the Marsala wine?
A: If you don't have Marsala wine, you can use a dry sherry or white wine for a similar flavor. However, the dish won’t have the signature sweetness of Marsala wine.
Conclusion
This Chicken Marsala Casserole is a rich, comforting dish that transforms the classic flavors of Chicken Marsala into a family-friendly, easy-to-make casserole. With tender chicken, savory mushrooms, creamy cheese, and a splash of Marsala wine, it’s perfect for any night of the week. Whether you’re making it ahead for a busy weeknight or preparing it for a weekend dinner party, this casserole is sure to be a hit. So gather your ingredients and get ready to enjoy this delicious, hearty meal!
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Chicken Marsala Casserole Recipe
- Total Time: 40 minutes
- Yield: 6 servings
Description
This Chicken Marsala Casserole combines all the classic flavors of chicken marsala into a comforting, easy-to-make dish. Made with tender chicken, mushrooms, pasta, and a creamy Marsala wine sauce, this casserole is rich and flavorful. It’s an excellent meal for a family dinner or special occasion. Serve it with a side of garlic bread for a complete meal that’s sure to impress.
Ingredients
- 1 lb boneless, skinless chicken breasts (cubed)
- 1 cup Marsala wine
- 8 oz mushrooms (sliced)
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 2 cups cooked pasta (penne or rigatoni)
- 1 cup chicken broth
- ½ cup heavy cream
- 1 tbsp olive oil
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium heat. Add the cubed chicken and cook until browned. Season with salt and pepper.
- Remove the chicken and set aside. In the same skillet, add onions and mushrooms, cooking until softened. Add garlic and cook for 1 minute.
- Pour in the Marsala wine and chicken broth, bringing the mixture to a simmer. Cook for 5-7 minutes, allowing the sauce to reduce slightly.
- Stir in the heavy cream and let simmer for another 2 minutes.
- Add the cooked pasta and chicken back to the skillet, tossing to coat evenly.
- Transfer the mixture to a greased 9x13 inch baking dish. Top with mozzarella and Parmesan cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Let cool for a few minutes before serving.
Notes
- You can substitute boneless chicken thighs for extra juiciness.
- For added texture, sprinkle breadcrumbs on top before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 4g
- Sodium: 780mg
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