Name: Chicken Marsala Casserole Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian-American
Ingredients: 3 boneless, skinless chicken breasts, cooked and cubed; ½ pound ziti pasta, cooked al dente; 1 tablespoon olive oil; 16 ounces fresh mushrooms, sliced; 1 small yellow onion, halved and thinly sliced; 1 clove garlic, minced; ¼ teaspoon kosher salt; ¼ teaspoon black pepper; ¼ cup dry Marsala wine; 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 1 ½ cups chicken broth; ½ cup freshly grated Parmesan cheese, divided; 4 ounces fresh mozzarella cheese, cut into small cubes; 3 tablespoons fresh parsley, chopped

This Chicken Marsala Casserole is a delicious and comforting twist on the classic Italian-American dish. Tender chicken, sautéed mushrooms, and a rich Marsala wine sauce are combined with pasta and baked to perfection with a cheesy topping. It’s a satisfying and flavorful casserole that’s easy to make and perfect for a weeknight meal or a special occasion.

Why You’ll Love This Recipe

Flavorful and Convenient: This recipe captures the essence of Chicken Marsala, but in a simplified and convenient casserole format.
Easy to Make: With simple ingredients and straightforward instructions, this casserole is a breeze to assemble and bake.
Versatile: You can customize this dish with your favorite type of pasta or add different vegetables for a more nutritious meal.

Ingredients

Here’s what you’ll need to create this delicious Chicken Marsala Casserole:

Boneless, skinless chicken breasts: Cooked and cubed, for a lean protein source. You can poach, bake, or even use leftover rotisserie chicken.
Ziti pasta: Cooked al dente, or another type of short pasta that will hold the sauce well.
Olive oil: For sautéing the vegetables.
Fresh mushrooms: Sliced, for a savory and earthy flavor. Use your favorite variety, such as cremini or white button mushrooms.
Yellow onion: Thinly sliced, for flavor and texture.
Garlic: Minced, for aromatic depth.
Kosher salt and black pepper: To taste.
Dry Marsala wine: Adds a rich and complex flavor to the sauce.
Unsalted butter: Adds richness and flavor to the sauce.
All-purpose flour: Used to thicken the sauce.
Chicken broth: Adds flavor and moisture to the sauce.
Parmesan cheese: Freshly grated, adds a salty and nutty flavor.
Fresh mozzarella: Cut into small cubes, adds a creamy and melty texture.
Fresh parsley: Chopped, for garnish and a touch of freshness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Chicken Marsala Casserole

Step 1: Preheat, Cook Pasta, and Prepare Chicken

Preheat oven to 400°F (204°C). Cook the ziti pasta according to package directions until al dente. Drain and set aside. If you’re using raw chicken breasts, cook and cube them.

Step 2: Sauté the Vegetables

Heat the olive oil in a large oven-safe Dutch oven or stockpot over medium-high heat. Add the sliced mushrooms and cook for about 2 minutes, or until they start to brown. Reduce heat to medium. Add the sliced onions, salt, and pepper, and sauté until the onions are softened and translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it.

Step 3: Make the Sauce

Pour the Marsala wine into the pot and simmer, stirring occasionally, until it has reduced by half, or even more if you prefer a more concentrated flavor. Add the butter, and once it’s melted, whisk in the flour until smooth. Cook for a minute or two, stirring constantly, to cook off the raw flour taste and create a roux. Gradually add the chicken broth, whisking constantly, until the sauce is smooth and thickened. Simmer for 2 minutes, stirring frequently, until the sauce thickens further. Remove the pan from the heat.

Step 4: Assemble the Casserole

Add the cooked pasta, cubed chicken, mozzarella cheese, chopped parsley, and half of the Parmesan cheese to the pot with the sauce. Stir to combine. Pour the mixture into a greased 9×13 inch baking dish. Sprinkle the remaining Parmesan cheese evenly over the top.

Step 5: Bake and Serve

Bake the casserole in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and golden brown and the edges of the pasta are slightly crispy. Remove from the oven and let the casserole rest for a few minutes before serving.

Pro Tips for Making the Recipe

Use high-quality ingredients: The better the quality of your ingredients, especially the chicken, mushrooms, Marsala wine, and cheese, the better the flavor of the casserole.
Don’t overcook the pasta: Cook the pasta to al dente so it doesn’t become mushy in the oven.
Adjust the sauce: If the sauce is too thick, add a splash more broth or water. If it’s too thin, simmer it uncovered for a few more minutes to reduce the liquid.

How to Serve Chicken Marsala Casserole

Main Course: This Chicken Marsala Casserole is a hearty and satisfying meal on its own.
Side Dish: You can also serve it as a side dish with your favorite grilled meats or vegetables.
Party Food: It’s a crowd-pleasing casserole that’s easy to transport and serve at potlucks or gatherings.

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating:

Reheat gently in the oven or microwave until warmed through.

FAQs

Can I use a different type of pasta?

Yes, you can use other types of pasta, such as penne, ziti, or rotini.

Can I make this casserole with boneless, skinless chicken thighs?

Yes, you can substitute the chicken breasts with boneless, skinless chicken thighs.

Can I make this casserole vegetarian?

Yes, you can omit the chicken and add more vegetables, such as mushrooms, zucchini, or bell peppers. You can also add lentils or beans for extra protein.

How can I make this casserole spicier?

Add a pinch of red pepper flakes or some diced chili pepper to the sauce while cooking.

There you have it! A delicious and easy-to-make recipe for Chicken Marsala Casserole that’s perfect for any occasion. Enjoy!