Description
This Chicken Marsala Casserole is a comforting and flavorful twist on a classic Italian-American dish. Tender chicken, sautéed mushrooms, and perfectly cooked pasta are bathed in a rich and savory Marsala wine sauce, then topped with Parmesan cheese and baked to golden perfection. It’s an easy and satisfying meal that’s perfect for a weeknight dinner or a special occasion.
Ingredients
Units
Scale
- 3 boneless, skinless chicken breasts, cooked and cubed
- 1/2 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
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup dry Marsala wine
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup freshly grated Parmesan cheese, divided
- 4 ounces fresh mozzarella cheese, cut into small cubes
- 3 tablespoons fresh parsley, chopped
Instructions
- Preheat and Sauté: Preheat oven to 400°F (200°C). 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.
- Add Onions and Garlic: Reduce heat to medium-high. Add the sliced onions, salt, and pepper. Sauté until the liquid from the mushrooms has almost evaporated. Add the minced garlic and cook for 1-2 minutes, or until fragrant, being careful not to burn.
- Reduce Marsala: Pour in the Marsala wine and cook, stirring occasionally, until it has reduced by half.
- Make Sauce: Add the butter to the pot. Once melted, whisk in the flour until smooth. Gradually add the chicken broth, a little at a time, whisking constantly and scraping the bottom of the pan to prevent lumps. Simmer for 2 minutes, or until the sauce thickens.
- Combine Ingredients: Remove the pot from the heat. Add the cooked ziti, cubed chicken, mozzarella cheese, chopped parsley, and half of the Parmesan cheese. Stir to combine.
- Bake: Sprinkle the remaining Parmesan cheese over the top of the casserole. Bake for 25-30 minutes, or until the cheese is melted and bubbly and the edges of the pasta are golden brown.
Notes
- You can use any type of pasta you like for this recipe.
- For a richer flavor, use homemade chicken broth.
- If you don’t have Marsala wine, you can substitute with dry sherry or white wine.
- This casserole can be assembled ahead of time and baked when ready.
Nutrition
- Serving Size: 1 Serving
- Calories: 420kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
