If you’re looking for a hearty, flavorful meal to serve your family or guests, this Chicken Marsala Casserole Recipe is a perfect choice! Combining the rich, savory taste of chicken Marsala with the convenience of a baked casserole, it’s a dish that's sure to impress. Whether you’re hosting a dinner party or just want something comforting for a weeknight meal, this recipe will become a household favorite. Keep reading for all the details and tips to make this dish truly exceptional!
What is Chicken Marsala Casserole?
Chicken Marsala is a classic Italian-American dish made with chicken cutlets, mushrooms, and a rich Marsala wine sauce. In this recipe, we take all of those iconic flavors and combine them into a delicious casserole for an easy, one-dish meal. This casserole has layers of tender chicken, creamy sauce, savory mushrooms, and melted cheese, baked to golden perfection. It’s a fantastic way to enjoy the flavors of Chicken Marsala with a bit of a twist!
Ingredients List for Chicken Marsala Casserole
To make this mouthwatering Chicken Marsala Casserole, you’ll need the following ingredients:
- Chicken breasts (boneless, skinless): 4, cut into bite-sized pieces
- Olive oil: 2 tablespoons for sautéing
- Mushrooms: 8 oz (cremini or button), sliced
- Garlic: 2 cloves, minced
- Shallots: 1 small, finely chopped
- Butter: 2 tablespoons
- Flour: 2 tablespoons (for thickening the sauce)
- Marsala wine: 1 cup (dry Marsala is preferred)
- Chicken broth: 1 cup
- Heavy cream: ½ cup
- Italian seasoning: 1 teaspoon
- Mozzarella cheese: 1 cup, shredded
- Parmesan cheese: ½ cup, grated
- Salt and pepper: To taste
- Fresh parsley: 2 tablespoons, chopped (for garnish)
Optional Ingredients:
- Pasta or rice: To serve as a base (optional but recommended)
- Breadcrumbs: For added crunch on top
These ingredients come together to create a rich, flavorful casserole that will wow your taste buds. If you don’t have certain items on hand, don't worry—we'll discuss some substitution options next!
Substitutions and Variations
One of the best things about a casserole dish like this is its flexibility. Whether you’re missing an ingredient or looking to customize the recipe, there are several substitutions and variations you can try:
- Chicken thighs instead of chicken breasts: If you prefer dark meat, boneless, skinless chicken thighs can be used for a juicier, richer flavor.
- Vegetarian option: Swap the chicken for a meat substitute like tofu or seitan, or add more mushrooms and vegetables such as zucchini, spinach, or bell peppers to make a veggie-loaded casserole.
- Gluten-free: Use gluten-free flour to thicken the sauce and opt for gluten-free breadcrumbs if you’re adding a crunchy topping.
- Lighter version: Substitute half-and-half for heavy cream, or use Greek yogurt for a lighter, tangy sauce. You could also use less cheese or opt for a low-fat variety.
- Different cheeses: While mozzarella and Parmesan are classic, feel free to use provolone, fontina, or even Gouda for a unique flavor twist.
These variations can help you tailor the recipe to your preferences and dietary needs without losing the essence of the dish.
Step-by-Step Cooking Instructions

Now that you have your ingredients ready, let’s dive into the cooking process. Follow these steps to create the perfect Chicken Marsala Casserole:
- Preheat the oven: Start by preheating your oven to 375°F (190°C).
- Cook the chicken: Heat 1 tablespoon of 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, about 5-7 minutes. Remove the chicken and set aside.
- Sauté the vegetables: In the same skillet, add another tablespoon of olive oil. Sauté the mushrooms, shallots, and garlic until the mushrooms are golden brown and the shallots are soft, about 5-6 minutes.
- Make the sauce: Add the butter to the pan and let it melt. Sprinkle in the flour, stirring constantly, and cook for 1 minute to eliminate the raw flour taste. Slowly pour in the Marsala wine, whisking to avoid lumps. Let the wine reduce by half, about 3-4 minutes. Then add the chicken broth and heavy cream, continuing to whisk until the sauce is smooth and thickened. Stir in the Italian seasoning and season with salt and pepper to taste.
- Combine everything: Add the cooked chicken back into the skillet with the sauce, stirring to combine. If you're adding pasta or rice as a base, you can mix it in at this stage.
- Assemble the casserole: Transfer the chicken and sauce mixture to a greased 9x13-inch baking dish. Sprinkle the shredded mozzarella and grated Parmesan evenly over the top.
- Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly. If you want a golden, crispy topping, broil for an additional 2-3 minutes.
How to Cook Chicken Marsala Casserole: A Step-by-Step Guide
To ensure success with your Chicken Marsala Casserole, it’s important to follow the key cooking steps outlined above. Here’s a quick summary to help you master the recipe:
- Sear the chicken: Browning the chicken pieces locks in moisture and adds flavor.
- Sauté the mushrooms and aromatics: Sautéing helps release the mushrooms’ natural juices and enhances the overall taste of the dish.
- Thicken the sauce: A roux made from flour and butter creates the perfect consistency for the sauce. Make sure to whisk constantly to avoid lumps.
- Build the layers: When combining the sauce and chicken, ensure everything is evenly coated for a consistent flavor throughout the casserole.
- Cheese topping: A generous layer of cheese not only adds flavor but also helps the casserole achieve that perfect golden-brown finish.
Following these steps will ensure that your casserole is rich, flavorful, and cooked to perfection every time.
Common Mistakes to Avoid
To help you avoid any mishaps, here are some common mistakes to watch out for when making Chicken Marsala Casserole:
- Not cooking the mushrooms properly: Mushrooms release moisture as they cook, so don’t rush this step. Sauté them until they're browned to bring out their full flavor.
- Skipping the Marsala wine reduction: Don’t add the broth or cream too soon—allowing the wine to reduce by half is crucial for developing a deep, rich sauce.
- Overcooking the chicken: Chicken can dry out quickly. Searing it beforehand ensures it stays moist in the casserole, but be careful not to overcook it in the skillet.
- Forgetting to season: Taste the sauce before assembling the casserole and adjust seasoning as needed to enhance the flavors.
Serving and Presentation Tips
Now that your Chicken Marsala Casserole is ready, it’s time to think about how to serve and present it. Here are some tips to elevate your meal:
How to Serve Chicken Marsala Casserole
- With pasta: Serve the casserole over fettuccine, spaghetti, or penne for a hearty, filling meal.
- With rice: White or brown rice makes a great base for soaking up the rich Marsala sauce.
- With vegetables: For a lighter option, serve the casserole alongside roasted or steamed vegetables such as green beans, asparagus, or a mixed salad.
Presentation Ideas for Chicken Marsala Casserole
- Fresh parsley garnish: A sprinkle of fresh parsley adds a pop of color and freshness.
- Breadcrumb topping: Add a crispy element by topping the casserole with seasoned breadcrumbs before baking.
- Serve in individual ramekins: For a more elegant presentation, portion the casserole into small, oven-safe dishes before baking.
Chicken Marsala Casserole Recipe Tips
- Use high-quality Marsala wine: The quality of the wine directly affects the taste of the dish, so opt for a good dry Marsala wine.
- Make ahead: This casserole can be assembled ahead of time and stored in the fridge until you’re ready to bake it.
- Freezer-friendly: You can freeze the unbaked casserole for up to 3 months. When ready to serve, thaw it in the fridge overnight and bake as directed.
Frequently Asked Questions (FAQs)
Can I use sweet Marsala wine instead of dry?
While dry Marsala is traditionally used for savory dishes, sweet Marsala can be used if you prefer a slightly sweeter flavor. However, the sauce may end up richer, so adjust the cream and seasoning accordingly.
How long will leftovers last?
Stored in an airtight container, leftovers can last in the fridge for up to 3-4 days. Simply reheat in the oven or microwave before serving.
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole up to 24 hours in advance. Store it in the refrigerator and bake it when you’re ready.
Can I freeze Chicken Marsala Casserole?
Yes, you can freeze it before baking. Just make sure to thaw it completely in the fridge before putting it in the oven.
What side dishes pair well with Chicken Marsala Casserole?
Some excellent sides include roasted vegetables, garlic bread, or a simple Caesar salad.
Conclusion
This Chicken Marsala Casserole Recipe is a comforting, flavorful dish that combines the rich flavors of the classic Italian dish with the ease of a one-pan meal. With tender chicken, a creamy Marsala sauce, and melted cheese, this casserole is perfect for any occasion. Serve it with pasta, rice, or vegetables for a complete meal, and don’t forget to try the variations to suit your taste. Enjoy this delicious and satisfying dish with your loved ones, and be sure to save any leftovers for a quick and tasty lunch!
PrintChicken Marsala Casserole Recipe
This Chicken Marsala Casserole recipe combines juicy chicken, earthy mushrooms, and rich Marsala wine in a creamy, cheesy sauce. It's the perfect hearty meal for a family dinner or special occasion, blending classic Italian flavors with easy preparation. Keywords: Chicken Marsala Casserole, easy dinner recipe, chicken and mushrooms.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Dinner, Casserole
- Diet: Gluten Free
Ingredients
- 2 lbs chicken breast, cubed
- 8 oz mushrooms, sliced
- 1 cup Marsala wine
- 1 ½ cups chicken broth
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 onion, diced
- 2 cups mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
- 1 cup uncooked pasta (optional)
- Salt and pepper, to taste
- 2 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large skillet. Sauté onions and garlic until translucent.
- Add cubed chicken, season with salt and pepper, and cook until browned.
- Stir in mushrooms, cooking for an additional 5 minutes.
- Pour in Marsala wine and chicken broth. Simmer until reduced by half.
- Stir in heavy cream and half the mozzarella. Cook for 2-3 minutes until creamy.
- Transfer to a baking dish, top with remaining cheese and Parmesan.
- Bake for 20 minutes until golden and bubbly. Optional: Add uncooked pasta for a heartier dish.
Notes
- For a gluten-free option, omit the pasta or use gluten-free pasta.
- Add extra vegetables like spinach or bell peppers for more flavor and nutrients.
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 3g
- Sodium: 690 mg
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