Chicken Marsala Casserole Recipe

If you love the rich, savory flavors of Chicken Marsala, you’re in for a treat! This Chicken Marsala Casserole takes the classic Italian dish and transforms it into an easy, family-friendly casserole that’s perfect for weeknight dinners or special occasions. In this recipe, we’ve kept all the beloved elements of traditional Chicken Marsala but combined them into a one-pan meal that’s full of flavor. Keep reading to discover everything you need to know to make this dish perfectly every time!

What is Chicken Marsala Casserole?

Chicken Marsala is a classic Italian-American dish made with tender chicken breast cutlets cooked in a rich Marsala wine sauce, combined with mushrooms and often served with pasta or mashed potatoes. This Chicken Marsala Casserole takes all the key components of the traditional recipe and bakes them together into a delicious, hearty dish. It’s a convenient way to enjoy all the flavors of Chicken Marsala without the fuss of multiple pots and pans.

Ingredients List for Chicken Marsala Casserole

Here’s what you’ll need to create this flavorful Chicken Marsala Casserole. The ingredients are simple, but they come together to create a comforting, savory meal that’s sure to become a family favorite.

Chicken Marsala Casserole Ingredients:

• Chicken Breasts: 4 boneless, skinless chicken breasts (about 1 ½ pounds), cut into bite-sized pieces
• Olive Oil: 2 tablespoons for sautéing the chicken
• Butter: 2 tablespoons for the Marsala sauce
• Mushrooms: 8 oz of cremini or button mushrooms, sliced
• Shallots or Onion: 1 small shallot, finely diced (or substitute with ½ a medium yellow onion)
• Garlic: 3 cloves, minced
• Marsala Wine: 1 cup of dry Marsala wine (ensure it’s cooking wine if you prefer not to use alcohol)
• Chicken Broth: 1 cup of low-sodium chicken broth
• Heavy Cream: ½ cup for a richer sauce
• Flour: 2 tablespoons to thicken the sauce
• Mozzarella Cheese: 1 ½ cups shredded, for topping the casserole
• Parmesan Cheese: ½ cup grated, for extra flavor
• Pasta: 12 oz of uncooked short pasta (penne or rigatoni works great)
• Fresh Parsley: Chopped, for garnish
• Salt and Pepper: To taste

Substitutions and Variations

You can easily adjust this recipe based on your dietary needs or flavor preferences. Here are a few substitutions and variations to try:

• Chicken Substitutes: Instead of chicken breasts, you can use boneless, skinless chicken thighs for a juicier texture. You could also substitute with turkey breast or even tofu for a vegetarian version.
• Wine-Free Option: If you’d like to avoid alcohol, simply replace the Marsala wine with a combination of chicken broth and apple cider vinegar. For every 1 cup of Marsala wine, use ¾ cup broth and ¼ cup apple cider vinegar.
• Mushroom Substitutes: If you’re not a fan of mushrooms, try replacing them with bell peppers or zucchini for a different flavor.
• Lighter Version: Use half-and-half instead of heavy cream, and reduce the amount of cheese if you want a lighter version of the dish.
• Gluten-Free Option: Substitute regular pasta with gluten-free pasta and use a gluten-free flour blend to thicken the sauce.

Step-by-Step Cooking Instructions

Now that you have your ingredients prepped and ready, it’s time to start cooking! Follow this simple step-by-step guide to create a Chicken Marsala Casserole that your whole family will love.

1. Cook the Pasta: Start by preheating your oven to 350°F (175°C). Bring a large pot of salted water to a boil, then add your pasta. Cook until al dente, according to the package instructions. Drain the pasta and set aside.
2. Prepare the Chicken: While the pasta is cooking, season the chicken pieces with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for 6-8 minutes until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
3. Sauté the Vegetables: In the same skillet, melt the butter. Add the mushrooms and cook for 5-7 minutes until they release their liquid and become golden brown. Next, add the diced shallot (or onion) and garlic, sautéing for another 2-3 minutes until fragrant.
4. Make the Marsala Sauce: Pour the Marsala wine into the skillet to deglaze, scraping up any browned bits from the bottom. Allow the wine to simmer for about 2 minutes to reduce slightly. Add the chicken broth and heavy cream, and stir until combined. Sprinkle the flour over the mixture and whisk continuously to prevent lumps. Simmer the sauce for 5-7 minutes, stirring occasionally, until it thickens.
5. Combine Ingredients: In a large mixing bowl, combine the cooked pasta, chicken, and Marsala sauce. Stir until everything is evenly coated. Transfer the mixture to a greased 9x13 inch baking dish.
6. Add Cheese and Bake: Top the casserole with shredded mozzarella and grated Parmesan. Cover the dish with foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
7. Garnish and Serve: Remove the casserole from the oven and let it sit for 5 minutes before serving. Garnish with fresh parsley for a pop of color and added flavor.

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

Cooking Chicken Marsala Casserole can seem intimidating, but once you break it down into these simple steps, it’s actually quite straightforward! Here’s a condensed version of the process:

1. Cook pasta until al dente.
2. Sear seasoned chicken until golden.
3. Sauté mushrooms, shallots, and garlic.
4. Deglaze with Marsala wine, add broth and cream, then thicken with flour.
5. Combine cooked pasta, chicken, and sauce.
6. Top with mozzarella and Parmesan, then bake.

Common Mistakes to Avoid

Cooking Chicken Marsala Casserole is easy, but here are some common mistakes to avoid:

• Overcooking the Pasta: Make sure to cook your pasta until al dente (firm to the bite) since it will continue cooking in the oven. Overcooked pasta can become mushy in the casserole.
• Skipping the Deglazing Step: Deglazing with Marsala wine helps to lift all the flavorful bits from the bottom of the pan. Don’t skip this step, as it adds a lot of depth to the dish.
• Not Thinning the Sauce Properly: If your sauce becomes too thick, it can dry out the casserole. If needed, add an extra splash of chicken broth to loosen it up.
• Overbaking: Keep an eye on your casserole during the baking process. Overbaking can lead to dry chicken and burnt cheese.

Serving and Presentation Tips

Chicken Marsala Casserole is a hearty dish, and while it’s delicious on its own, you can elevate the meal by serving it alongside complementary sides and presenting it beautifully.

How to Serve Chicken Marsala Casserole

• With a Salad: Serve your Chicken Marsala Casserole with a simple green salad dressed with balsamic vinaigrette to cut through the richness of the dish.
• Garlic Bread: A side of garlic bread is a perfect pairing to soak up the extra sauce.
• Vegetables: Steamed broccoli, roasted asparagus, or sautéed spinach all pair well with the rich flavors of Chicken Marsala.

Presentation Ideas for Chicken Marsala Casserole

• Individual Servings: For a more formal presentation, divide the casserole into individual ramekins before baking. Serve them straight from the oven for an elegant touch.
• Garnish with Herbs: Fresh parsley or basil sprinkled over the top can add a vibrant pop of color and a hint of freshness.
• Cheese Pull: For a mouth-watering effect, serve the casserole while it’s still hot and cheesy. The melted mozzarella will create a dramatic cheese pull that’s irresistible.

Chicken Marsala Casserole Recipe Tips

• Make-Ahead: You can assemble the casserole ahead of time and refrigerate it for up to 24 hours. When ready to bake, just add 10 extra minutes to the baking time.
• Freezing: This casserole freezes well. After assembling (but before baking), cover it tightly with foil and freeze. To cook from frozen, bake at 350°F for 45-50 minutes, then uncover and bake for an additional 10-15 minutes.
• Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Frequently Asked Questions (FAQs)

Q: Can I use Marsala cooking wine instead of regular Marsala wine?
A: Yes, Marsala cooking wine is a great alternative if you don’t want to use regular Marsala wine. Just keep in mind that cooking wine is usually salted, so you may want to adjust the salt in the recipe.

Q: Can I make this casserole dairy-free?
A: Yes! Use olive oil or dairy-free butter in place of regular butter, and substitute the heavy cream with a dairy-free alternative like coconut cream or cashew cream. Use dairy-free cheese to top the casserole.

Q: What kind of pasta works best in this casserole?
A: Short pasta like penne, rigatoni, or fusilli works best because it holds the sauce well and is easy to eat in casserole form.

Conclusion

This Chicken Marsala Casserole is a delightful twist on the traditional dish, combining all the beloved flavors of Chicken Marsala into an easy-to-make casserole that’s perfect for busy weeknights or casual gatherings. With its savory mushroom sauce, tender chicken, and cheesy topping, it’s sure to become a favorite in your household. Give this recipe a try, and don’t forget to get creative with substitutions and serving ideas!

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