Looking for a comforting, hearty, and easy dinner recipe? This Chicken Marsala Casserole combines tender chicken, flavorful mushrooms, and a rich Marsala wine sauce—all baked together in one easy, family-friendly dish. It’s everything you love about the classic Chicken Marsala but turned into a cozy, easy-to-make casserole. Perfect for busy weeknights, potlucks, or when you just need something warm and satisfying!
Why You’ll Love This Recipe?
- Comfort food at its finest: This casserole has all the flavors of classic Chicken Marsala in one easy dish.
- One-pan wonder: Easy to prepare and clean up—everything comes together in a single dish!
- Family-friendly: A simple way to serve a comforting, filling meal for everyone at the table.
Ingredients
Here’s a quick overview of what you’ll need:
- Chicken breasts (boneless, skinless)
- Mushrooms (sliced)
- Marsala wine
- Chicken broth
- Heavy cream
- Onion (chopped)
- Garlic (minced)
- Parmesan cheese (shredded)
- Mozzarella cheese (shredded)
- Olive oil or butter
- Salt and black pepper
- Optional: Fresh parsley (for garnish)
Directions
- Preheat your oven: Preheat your oven to 375°F (190°C).
- Prepare the chicken: Season the chicken breasts with a pinch of salt and black pepper. In a large skillet over medium heat, heat the olive oil or butter. Cook the chicken breasts for 4-5 minutes per side until browned. Remove and set aside.
- Sauté the mushrooms & aromatics: In the same skillet, add a bit more oil if needed. Add the chopped onion and minced garlic. Cook until fragrant and softened. Stir in the sliced mushrooms and cook until browned and tender.
- Deglaze with Marsala wine: Pour in the Marsala wine and scrape up any bits from the bottom of the skillet. Allow it to simmer for 2-3 minutes.
- Add the broth & cream: Pour in the chicken broth and heavy cream. Stir to combine and let simmer for another 3-4 minutes until the sauce thickens slightly.
- Layer the casserole: In a greased 9×13-inch baking dish, place the cooked chicken breasts on the bottom. Pour the mushroom and Marsala sauce mixture over the chicken. Sprinkle the shredded Parmesan and mozzarella cheeses on top.
- Bake the casserole: Cover with foil and bake in the preheated oven for 25-30 minutes. Remove the foil for the last 10 minutes of baking to allow the cheese to become bubbly and golden.
- Garnish & serve: Remove the casserole from the oven, sprinkle with fresh parsley if desired, and serve warm!
Expert Tips and Tricks
- Don’t overcook the chicken: Make sure the chicken is tender and just browned to keep it juicy.
- Use fresh mushrooms: Fresh mushrooms give the best flavor and texture to the dish.
- Double-check the sauce: If your sauce is too thin, let it simmer for a few extra minutes to thicken up.
Recipe Variations & Substitutions
- Add vegetables: Add asparagus, spinach, or green beans to the casserole for more variety and nutrition.
- Make it gluten-free: Substitute breadcrumbs or noodles (if used) with gluten-free options.
- Switch up the cheese: Swap out mozzarella for gouda or fontina for a unique cheesy flavor.
- Add pasta: For an extra filling dish, add cooked pasta to the casserole layers before topping with the cheese.
Serving & Pairing Suggestions
Pair this Chicken Marsala Casserole with:
- A crisp green salad with a light vinaigrette.
- A side of garlic bread or fresh dinner rolls.
- A glass of dry white wine like Sauvignon Blanc or Pinot Grigio to complement the Marsala wine flavors.
Storage & Reheating Tips
- Storage: Allow the casserole to cool, then store it in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat portions in the oven at 350°F until warmed through or in the microwave with a splash of broth or cream if needed.
- Freezing: This casserole freezes well! Allow it to cool completely before placing it in a freezer-safe container. Thaw in the refrigerator overnight before reheating.
FAQs
Q: Can I use frozen chicken for this recipe?
Yes, but make sure to thaw it fully before cooking to ensure even cooking.
Q: Can I leave out the wine?
You can substitute the Marsala wine with a splash of apple juice, grape juice, or omit it entirely for a wine-free option.
Q: How can I make this dish lighter?
Substitute heavy cream with half-and-half or light cream. You can also use less cheese or swap it with a low-fat option.
Q: Can I make this in a slow cooker?
Yes! Brown the chicken first and layer everything in the slow cooker, then cook on low for 4-6 hours or until the chicken is tender.
Conclusion
This Chicken Marsala Casserole combines all the cozy, comforting flavors of the classic Chicken Marsala dish in one easy-to-make, family-friendly baked casserole. With tender chicken, sautéed mushrooms, a rich Marsala wine sauce, and bubbly cheese, this dish is a surefire crowd-pleaser.
Perfect for a busy weeknight dinner, a family gathering, or even a special occasion, this casserole is easy, satisfying, and downright delicious.
Print
Chicken Marsala Casserole
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Dish, Casserole
- Method: Baking
- Cuisine: Italian-American
Description
This Chicken Marsala Casserole combines tender chicken, rich Marsala wine sauce, and creamy cheese in a comforting baked dish that’s perfect for any occasion. With the flavors of a classic Chicken Marsala, this casserole is easy to make and sure to impress your family or guests.
Ingredients
- 4 boneless, skinless chicken breasts (cut into bite-sized pieces)
- 2 tablespoons olive oil
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 1/2 cup Marsala wine
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 1/2 cups cooked rice or pasta (optional, for layering)
- 1 cup breadcrumbs (for topping)
- Fresh parsley (chopped, for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 6-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion and cook for 4-5 minutes, until softened. Add the minced garlic and cook for another 1 minute until fragrant.
- Pour in the Marsala wine, scraping up any browned bits from the bottom of the skillet. Let the wine reduce by half, about 3-4 minutes.
- Stir in the chicken broth and heavy cream. Add the thyme, basil, salt, and pepper. Bring the sauce to a simmer and cook for 5-7 minutes, until the sauce thickens slightly.
- Add the browned chicken pieces back into the skillet and stir to coat them with the sauce.
- If using, layer the cooked rice or pasta in the bottom of a greased baking dish. Pour the chicken and Marsala sauce mixture over the top.
- Sprinkle the shredded mozzarella cheese and grated Parmesan cheese over the casserole. Top with breadcrumbs for a crispy finish.
- Bake for 20-25 minutes, or until the cheese is melted and the top is golden brown.
- Garnish with fresh parsley before serving.
Notes
- For a lighter version, you can use a lighter cream or substitute with half-and-half.
- If you don’t have Marsala wine, you can substitute it with a dry white wine or red wine.
- Feel free to add sautéed mushrooms for a more traditional Marsala flavor.
Nutrition
- Serving Size: 1 plate (approx. 1.5 cups)
- Calories: ~400
- Sugar: 4g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg