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Chicken Marsala Casserole

A creamy, comforting baked version of classic Chicken Marsala with mushrooms, pasta, and a rich homemade Marsala sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 people
Course: Casserole, Dinner
Cuisine: Comfort Food, Italian-American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Casserole Ingredients
  • 3 cups cooked chicken shredded or diced
  • 8 oz pasta or 3 cups cooked rice
  • 2 tbsp butter
  • 2 cups mushrooms sliced
  • 3 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 1 cup Marsala wine
  • 1.5 cups chicken broth
  • 1 cup heavy cream or half-and-half
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 cup Parmesan cheese grated
  • 0.25 cup parsley chopped
  • 1 cup mozzarella cheese optional topping

Equipment

  • Skillet
  • Baking dish
  • Sauce whisk
  • Pasta pot

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Cook pasta until al dente or prepare cooked rice.
  3. Sauté mushrooms in butter until browned, then add garlic.
  4. Add flour to form a roux, cook 1 minute.
  5. Pour in Marsala wine and stir until slightly thickened.
  6. Add chicken broth and simmer until sauce thickens.
  7. Stir in cream, salt, pepper, Parmesan, parsley, and cooked chicken.
  8. Combine pasta or rice with sauce and transfer to baking dish.
  9. Top with mozzarella if desired and bake 20–25 minutes.

Notes

For stronger Marsala flavor, increase wine to 1 1/4 cups. Add spinach for extra color.