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Chicken Marsala Casserole

A rich, creamy, comforting Chicken Marsala Casserole made with tender chicken, mushrooms, pasta, and a silky Marsala cream sauce baked to perfection.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main
Cuisine: Comfort Food, Italian-American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Casserole
  • 2 lbs boneless skinless chicken breasts diced
  • 1 lb mushrooms sliced
  • 3 tbsp butter
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 1 cup Marsala wine
  • 1.5 cups chicken broth
  • 1 cup heavy cream
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1.5 tsp Italian seasoning
  • 12 oz pasta uncooked
  • 1.5 cups mozzarella cheese shredded
  • 0.5 cup Parmesan cheese grated
  • 0.5 cup parsley chopped

Equipment

  • Large skillet
  • Mixing bowls
  • Baking dish
  • Wooden spoon

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Cook pasta until al dente; drain and set aside.
  3. Heat butter and olive oil in a large skillet. Add diced chicken, season with salt and pepper, and brown on all sides.
  4. Add mushrooms and sauté until softened and lightly browned.
  5. Stir in minced garlic and cook for 1 minute.
  6. Pour in Marsala wine to deglaze the pan, scraping up any browned bits.
  7. Add chicken broth, heavy cream, and Italian seasoning; simmer until slightly thickened.
  8. In a large bowl, combine cooked pasta, chicken mixture, mozzarella, and Parmesan.
  9. Transfer mixture to a greased baking dish.
  10. Bake 20–25 minutes or until bubbly and golden.
  11. Garnish with chopped parsley and serve warm.

Notes

For a richer sauce, add an extra 1/4 cup cream. For added greens, stir in 2 cups fresh spinach before baking.