Go Back

Chicken Marsala Casserole

A creamy, comforting casserole version of classic Chicken Marsala, featuring tender chicken, pasta, mushrooms, and a rich Marsala wine sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 bowls
Course: Casserole, Dinner
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Pasta
  • 2 lb chicken breasts or thighs, cubed
  • 8 oz pasta, cooked al dente
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
Marsala Sauce
  • 3 tbsp butter
  • 1 onion, diced
  • 12 oz mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 cup Marsala wine
  • 1.25 cups chicken broth
  • 1 cup heavy cream or half-and-half
  • 1 tbsp cornstarch optional
  • 1 tsp dried thyme
  • 1 tsp Italian seasoning
  • 1/2 tsp salt to taste
  • 1/2 tsp black pepper
  • 1/2 cup parmesan cheese, grated

Equipment

  • Skillet
  • Casserole dish
  • Pot for pasta
  • Whisk

Method
 

  1. Cook pasta until al dente; set aside.
  2. Brown seasoned chicken pieces in olive oil; transfer to casserole dish.
  3. Sauté onion and mushrooms in butter, then add garlic and seasonings.
  4. Add Marsala wine, reduce slightly, then stir in broth and cream.
  5. Thicken sauce with cornstarch slurry if desired and stir in parmesan.
  6. Combine chicken, pasta, and sauce in casserole dish and bake 20–25 minutes.
  7. Garnish with parsley and serve warm.

Notes

Top with mozzarella for a cheesy crust.