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Chicken Marsala Casserole

A creamy, cheesy chicken casserole inspired by classic Chicken Marsala, packed with mushrooms, tender chicken, and rich Marsala wine sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Casserole, Dinner
Cuisine: Comfort Food, Italian-American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marsala Casserole
  • 3 cups cooked chicken shredded or cubed
  • 8 oz pasta penne or rotini
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 12 oz mushrooms sliced
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 cup Marsala wine
  • 1.5 cups chicken broth
  • 1 cup heavy cream
  • 2 tbsp all-purpose flour
  • 1 tsp dried thyme or Italian seasoning
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup mozzarella cheese shredded
  • 1/2 cup Parmesan cheese grated
  • fresh parsley for garnish

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Cook pasta in salted water until al dente and drain.
  2. Sauté mushrooms in butter and olive oil until browned.
  3. Add onions and garlic; cook until softened.
  4. Pour in Marsala wine and reduce slightly.
  5. Add broth and cream, then whisk in flour to thicken.
  6. Season with thyme, salt, and pepper.
  7. Combine pasta, chicken, and sauce in a bowl with Parmesan.
  8. Transfer to greased casserole dish and top with mozzarella.
  9. Bake at 375°F for 20–25 minutes until golden and bubbling.

Notes

Use dry Marsala for a less sweet, deeper flavor. Add cream cheese for extra creaminess.