Chicken Marsala Casserole – Creamy, Cozy, and Full of Rich Mushroom Flavor

Chicken Marsala is one of those timeless dishes that feels comforting, elegant, and downright irresistible. The savory mushrooms, the sweetness of marsala wine, the tender chicken—it all comes together into a silky sauce that feels like something you’d order at an Italian restaurant. Now imagine all that flavor transformed into a creamy, bubbling casserole you can bake right in your oven. That’s exactly what this Chicken Marsala Casserole brings to the table: comforting, creamy, cheesy, deeply flavorful, and delightfully easy.

This casserole version keeps everything you love about classic chicken marsala—the rich wine sauce, the buttery mushrooms, the aromatic garlic, the tender chicken—but adds pasta, a creamy sauce base, cheese, and a golden baked finish that is pure magic. It’s the kind of cozy dish you turn to on chilly nights, busy weeknights, or anytime you want a crowd-pleasing dinner with minimal fuss.

The beauty of casseroles is that they feed the whole family with little hands-on time. You can make this ahead, bake it later, freeze it, or take it to potlucks or holiday gatherings. It reheats beautifully, stays creamy, and has that irresistible savory depth from the mushrooms and marsala wine.

What makes this dish extra special is the balance of flavors: earthy mushrooms, slightly sweet marsala, creamy sauce, tender chicken, and melted mozzarella or Parmesan on top. It’s the type of comfort food that checks every box: hearty, satisfying, family-friendly, and packed with flavor.

Let’s dive into everything you need to make this Chicken Marsala Casserole perfect—step-by-step instructions, tips, variations, and more.

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Ingredients:

• 3 cups cooked chicken (shredded or cubed)
• 8 oz pasta (penne, rotini, or egg noodles)
• 2 tablespoons butter
• 1 tablespoon olive oil
• 12 oz mushrooms, sliced
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 cup Marsala wine
• 1 1/2 cups chicken broth
• 1 cup heavy cream
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme or Italian seasoning
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh parsley for garnish

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Instructions:

1. Cook the pasta: Boil pasta in salted water until al dente. Drain and set aside.
2. Sauté the mushrooms: In a large skillet, melt butter with olive oil over medium-high heat. Add mushrooms and cook until browned.
3. Add aromatics: Stir in onions and garlic; cook until translucent and fragrant.
4. Make the Marsala base: Pour in the marsala wine and let it simmer for 3–4 minutes to reduce slightly.
5. Add broth and cream: Stir in chicken broth and heavy cream.
6. Thicken the sauce: Sprinkle flour into the skillet and whisk until the sauce thickens.
7. Season: Add thyme, salt, and pepper.
8. Combine casserole: In a large mixing bowl, combine cooked pasta, shredded or cubed chicken, and the creamy Marsala sauce.
9. Add cheese: Mix in Parmesan, then transfer to a greased casserole dish.
10. Top with mozzarella: Sprinkle mozzarella evenly across the top.
11. Bake: Bake at 375°F (190°C) for 20–25 minutes or until bubbling and golden.
12. Garnish: Add fresh parsley before serving.

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Tips & Tricks

• For deeper flavor: Use a dry Marsala wine instead of sweet; both work, but dry gives a richer savory note.
• Cook mushrooms properly: Don’t overcrowd the pan—they won’t brown if crowded.
• Control thickness: Add more broth if needed or reduce longer for a thicker sauce.
• Leftover chicken works great: Rotisserie chicken makes this dish extremely fast.
• Golden top: Broil the last 2 minutes for a bubbly, browned cheese crust.

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Variations

• Chicken Marsala Rice Bake: Replace pasta with cooked white or brown rice.
• Low-carb version: Swap pasta for cauliflower florets.
• Extra creamy: Add 4 oz cream cheese to the sauce.
• Marsala Mushroom Only: Omit the chicken for a vegetarian version.
• Spinach Marsala: Add 2 cups fresh spinach before baking.

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Serving Suggestions

• Serve with a green salad or roasted vegetables.
• Pair with garlic bread or warm crusty bread.
• Add a glass of white wine or sparkling water with a lemon twist.
• Serve alongside sautéed green beans or asparagus.

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Storage Information

• Refrigerate in an airtight container for up to 4 days.
• Reheat in the oven at 350°F (175°C) or microwave individual portions.
• Freeze unbaked or baked casserole for up to 3 months.
• Thaw overnight before reheating.

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FAQ

Can I use sweet Marsala instead of dry?
Yes! Sweet gives a richer, deeper flavor, while dry is more savory.

Can I use canned chicken?
Yes, but fresh or rotisserie chicken gives better texture.

Can I make this gluten-free?
Use GF pasta and gluten-free flour for the sauce.

Can I make it ahead?
Absolutely—assemble, refrigerate up to 24 hours, then bake.

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History / Fun Facts

• Chicken Marsala originated from Sicilian cuisine, thanks to Marsala wine made in the region.
• The dish became popular in American Italian restaurants in the 20th century.
• Turning it into a casserole is a distinctly American twist, blending Italian flavor with classic comfort-food style.
• Marsala wine is fortified, similar to sherry and port, giving it its signature warm sweetness.