If you love the iconic flavor of Chicken Marsala—tender chicken, earthy mushrooms, buttery Marsala wine sauce—then you’re going to adore this Chicken Marsala Casserole. It delivers everything people adore about the classic Italian-American dish but transforms it into a hearty, comforting, oven-baked meal that’s easy enough for weeknights and special enough for gatherings.

This casserole version takes the traditional stovetop Marsala sauce and combines it with pasta (or rice), chicken, herbs, and a creamy baked topping to create a warm, flavorful, filling family dinner. It’s rich but not heavy, elegant but incredibly easy, and perfect for anyone who loves layered, cozy casseroles that come together in one dish.

Why This Chicken Marsala Casserole Works

Casseroles are beloved for their convenience, but this one stands out because the flavors are luxurious. Instead of relying on canned soups or shortcuts, the sauce is made from scratch with real Marsala wine, chicken broth, lightly sautéed mushrooms, garlic, butter, and cream. These ingredients meld together into a silky, savory sauce that coats every bite of chicken and pasta.

The result is a dish that feels homemade and gourmet without being complicated.

Key reasons this recipe is a winner:

Rich, authentic Marsala flavor
Creamy without being overly heavy
Perfect texture from baked pasta or rice
Crowd-pleasing comfort food
Make-ahead and freezer-friendly
Family-friendly and meal-prep approved

The Flavor Experience

Chicken Marsala followed the classic flavor profile:

Mushroom earthiness
Slight sweetness and nuttiness from Marsala wine
Savory depth from broth and garlic
Creamy richness that ties it all together

In this casserole version, the flavors soak into the pasta, intensifying the experience. Every bite feels luxurious and hearty.

Pasta or Rice? Your Choice

This casserole is extremely flexible. You can make it with:

Penne
Rotini
Fusilli
Wide egg noodles
Cooked rice
Cauliflower rice (for lighter version)

Each gives a different texture but all work beautifully.

Ingredients Breakdown

Chicken
Use cooked shredded chicken, rotisserie chicken, diced chicken breast, or leftover chicken—anything works.

Mushrooms
Cremini or white mushrooms add deep savory flavor. Sautéing them first builds the foundation of the sauce.

Butter & Garlic
Classic aromatics for building richness.

Flour
Used to thicken the Marsala sauce.

Marsala Wine
The star ingredient. Sweet Marsala is traditional for chicken Marsala.

Chicken Broth
Adds savory depth and helps balance richness.

Cream or Half-and-Half
Makes the sauce velvety.

Pasta or Rice
Adds structure and heartiness.

Parsley
Freshens the final dish.

When to Serve Chicken Marsala Casserole

This casserole is ideal for:

Weeknight dinners
Family gatherings
Holiday tables
Meal prep
Potlucks
Celebrations
Cold-weather comfort meals

It’s a dish that feeds many and tastes even better the next day.

Ingredients

3 cups cooked chicken (shredded or diced)
8 ounces pasta (or 3 cups cooked rice)
2 tablespoons butter
2 cups sliced mushrooms
3 cloves garlic, minced
1/4 cup flour
1 cup Marsala wine
1 1/2 cups chicken broth
1 cup heavy cream or half-and-half
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup Parmesan cheese, grated
1/4 cup chopped parsley
Optional: 1 cup shredded mozzarella for topping

Instructions

Preheat oven to 375°F (190°C).
Cook pasta until al dente (or prepare rice). Drain and set aside.
In a large skillet, melt butter over medium heat and add mushrooms. Sauté until browned.
Add garlic and cook 1 minute.
Sprinkle flour over mushrooms and stir to form a roux.
Pour in the Marsala wine, stirring constantly until slightly thickened.
Add chicken broth and simmer until the sauce thickens.
Stir in cream, salt, and pepper. Simmer until velvety.
Add cooked chicken, Parmesan cheese, and parsley. Mix well.
Add cooked pasta or rice and stir to coat evenly.
Transfer to a baking dish. Top with mozzarella if desired.
Bake for 20–25 minutes until bubbly and golden.
Let cool slightly before serving.