Chicken Marsala Casserole (Creamy, Comforting & Packed With Flavor!)
If you love classic Chicken Marsala — tender chicken, earthy mushrooms, rich pan sauce, and a splash of sweet Marsala wine — then this Chicken Marsala Casserole is about to become your next weeknight favorite. It takes everything people adore about the traditional stovetop dish and turns it into a comforting, oven-baked casserole with even more creaminess, flavor, and ease.
Casseroles are beloved for their convenience: assemble, bake, serve. But this Chicken Marsala Casserole keeps the elegance of the restaurant-style dish without the fuss. Whether you’re feeding a hungry family, prepping ahead for the week, or hosting friends, this dish delivers hearty comfort and bold flavor with minimal effort.
This recipe layers tender chicken pieces with sautéed mushrooms, garlic, butter, and a velvety Marsala cream sauce. Then it all bakes together with pasta and cheese into a warm, bubbling, golden masterpiece. It’s rich, savory, and deeply satisfying — everything you want in a cozy baked dinner.
Below, you’ll find a complete, SEO-optimized guide with tips, variations, substitutions, serving ideas, and a fully structured recipe to make your Chicken Marsala Casserole turn out perfect every single time.
Why You’ll Love This Chicken Marsala Casserole
- True Chicken Marsala flavor — authentic, rich, and deeply savory.
- Creamy & comforting — a perfect weeknight dinner or meal-prep dish.
- Family-friendly — approachable flavors, hearty texture, kid-approved.
- Great for gatherings — elegant enough for guests, easy enough for any night.
- Freezer-friendly — bake now, freeze for later.
Ingredients for Chicken Marsala Casserole
This recipe uses simple, easy-to-find ingredients — but together they create a rich, aromatic, restaurant-quality dish.
For the Chicken & Sauce
- Boneless skinless chicken breasts (or thighs)
- Mushrooms (baby bella or cremini recommended)
- Butter + olive oil
- Garlic
- Marsala wine (sweet or dry)
- Heavy cream
- Chicken broth
- Italian seasoning
- Fresh parsley
- Salt & pepper
For the Casserole Base
- Uncooked pasta (penne or rotini)
- Shredded mozzarella
- Grated Parmesan
- Optional: spinach for added greens
Each ingredient plays an important role: Marsala wine adds sweet depth, mushrooms bring earthiness, and the creamy sauce ties everything together in a luxurious finish.
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta until al dente; drain and set aside.
- Heat butter and olive oil in a large skillet. Add chicken, season with salt and pepper, and brown on all sides.
- Add mushrooms and sauté until softened and lightly browned.
- Stir in garlic and cook 1 minute.
- Pour in Marsala wine to deglaze the skillet, scraping up any browned bits.
- Add broth, heavy cream, and Italian seasoning; simmer until slightly thickened.
- In a large bowl, combine cooked pasta, chicken mixture, mozzarella, and Parmesan.
- Transfer to a greased baking dish.
- Bake 20–25 minutes or until bubbly and golden.
- Garnish with fresh parsley and serve warm.
How to Make Chicken Marsala Casserole
Below is a high-level breakdown of the process — the numbered step-by-step instructions in the Recipe Card are even more detailed.
1. Brown the Chicken
Browning the chicken pieces creates flavorful edges and gives the casserole a richer finished taste. Small chunks cook quickly and evenly — perfect for baking.
2. Sauté the Mushrooms & Garlic
Marsala’s best friend? Mushrooms. Sautéing them until golden helps them release moisture and concentrate their flavor.
3. Deglaze With Marsala Wine
This is where the magic begins. Marsala lifts all the browned bits off the pan and infuses every ingredient with that unmistakable Italian flavor.
4. Add Cream & Broth to Build the Sauce
Simmering turns the mixture into a silky, restaurant-quality Marsala cream sauce.
5. Combine With Pasta & Cheese
Mix in the chicken, pasta, mozzarella, and Parmesan — making sure everything gets coated in sauce.
6. Bake Until Bubbly and Golden
A short bake melds all the flavors together and gives the top a gorgeous golden finish.
Serving Suggestions
Chicken Marsala Casserole pairs beautifully with:
- Garlic bread
- Roasted asparagus or broccoli
- A simple green salad
- Sautéed spinach
- Crusty artisan bread
For a lighter meal, pair it with lemony arugula. For a heartier feast, serve alongside mashed potatoes or risotto.
Variations & Substitutions
1. Make It Gluten-Free
Use gluten-free pasta and ensure your broth is certified gluten-free.
2. Make It Dairy-Free
Swap:
- Coconut cream or canned coconut milk for heavy cream
- Dairy-free mozzarella
- A dash of nutritional yeast for Parmesan flavor
3. Add Vegetables
Consider mixing in:
- Spinach
- Kale
- Peas
- Sun-dried tomatoes
4. Use Chicken Thighs
They stay tender and juicy and add more flavor.
5. Make It Ahead
Assemble up to a day in advance, refrigerate, then bake when ready.
Expert Tips for Success
- Don’t rush browning the chicken. This adds tons of flavor.
- Use sweet Marsala wine for a more classic taste.
- Cook pasta al dente. It will continue softening in the oven.
- Let it rest 10 minutes before serving. Helps everything set nicely.
- Add a little more cream if you prefer an extra silky texture.
Chicken Marsala Casserole
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C).
- Cook pasta until al dente; drain and set aside.
- Heat butter and olive oil in a large skillet. Add diced chicken, season with salt and pepper, and brown on all sides.
- Add mushrooms and sauté until softened and lightly browned.
- Stir in minced garlic and cook for 1 minute.
- Pour in Marsala wine to deglaze the pan, scraping up any browned bits.
- Add chicken broth, heavy cream, and Italian seasoning; simmer until slightly thickened.
- In a large bowl, combine cooked pasta, chicken mixture, mozzarella, and Parmesan.
- Transfer mixture to a greased baking dish.
- Bake 20–25 minutes or until bubbly and golden.
- Garnish with chopped parsley and serve warm.
