If you love the rich, savory flavors of traditional Chicken Marsala but want an easy, one-pan meal that’s perfect for feeding the whole family, this Chicken Marsala Casserole is the perfect solution! This recipe combines all the classic flavors of the popular Italian dish—tender chicken, earthy mushrooms, and a flavorful Marsala wine sauce—baked together in a cozy casserole topped with gooey cheese and pasta. Whether you're cooking for a special occasion or a weeknight dinner, this comforting, hearty casserole will be a hit with everyone at the table. Stick with us for the full recipe, helpful tips, and a few tasty variations!
What is Chicken Marsala Casserole?
Chicken Marsala Casserole is a deconstructed version of the classic Italian dish, Chicken Marsala, which is traditionally made with sautéed chicken breasts, mushrooms, and a rich Marsala wine sauce. In this casserole version, all of those flavors come together in one dish, but with added pasta or rice to bulk it up into a complete, hearty meal. The casserole is topped with melted cheese, baked until golden and bubbly, and served hot for a comforting, filling dinner.
Ingredients List for Chicken Marsala Casserole
To make this delicious Chicken Marsala Casserole, you’ll need the following ingredients:
- 3 cups cooked chicken, shredded or cubed (use rotisserie chicken for convenience)
- 2 tablespoons olive oil
- 1 pound mushrooms, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup Marsala wine (dry or sweet, depending on your preference)
- 1 cup chicken broth
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 12 oz cooked pasta (penne, rotini, or rigatoni work best)
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped (optional garnish)
Substitutions and Variations for Chicken Marsala Casserole
Feel free to customize this recipe to suit your taste preferences or dietary needs:
- Gluten-free version: Use gluten-free pasta, and check that your Marsala wine is gluten-free (some brands may contain gluten).
- Vegetarian option: Skip the chicken and double up on the mushrooms or add other vegetables like zucchini or bell peppers. You could also use a plant-based chicken substitute.
- Creamy without cream: If you want a dairy-free option, substitute the heavy cream with coconut milk or a dairy-free cream alternative.
- Add spinach: For extra greens, stir in a few cups of fresh spinach or kale into the casserole before baking.
- Low-carb version: Replace the pasta with cauliflower florets or zucchini noodles for a lower-carb option.
Step-by-Step Cooking Instructions

Here’s how to make this savory Chicken Marsala Casserole:
- Preheat your oven: Set your oven to 375°F (190°C).
- Cook the mushrooms and onions: In a large skillet over medium heat, add olive oil. Sauté the mushrooms and onions for 5-6 minutes until softened and golden brown. Add the minced garlic and cook for an additional minute.
- Deglaze with Marsala wine: Pour the Marsala wine into the skillet to deglaze the pan, scraping up any browned bits from the bottom. Simmer for 2-3 minutes until the wine reduces slightly.
- Add chicken broth and cream: Stir in the chicken broth, heavy cream, thyme, garlic powder, salt, and pepper. Simmer for another 5 minutes, allowing the sauce to thicken slightly.
- Combine with chicken and pasta: In a large mixing bowl, combine the cooked chicken and cooked pasta. Pour the Marsala sauce over the chicken and pasta, tossing everything together to coat well.
- Assemble the casserole: Grease a 9x13-inch baking dish. Spread the chicken and pasta mixture evenly across the bottom of the dish.
- Add cheese topping: Sprinkle the shredded mozzarella and Parmesan cheese evenly over the top of the casserole.
- Bake the casserole: Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Cool slightly and serve: Let the casserole cool for 5 minutes before serving. Garnish with fresh parsley if desired.
How to Cook Chicken Marsala Casserole: A Step-by-Step Guide
- Preheat oven to 375°F (190°C).
- Sauté mushrooms and onions until golden, then add garlic and cook for another minute.
- Deglaze with Marsala wine, and simmer until reduced slightly.
- Add chicken broth, cream, and seasonings. Simmer to thicken.
- Combine chicken and cooked pasta in a large bowl, then toss with the Marsala sauce.
- Assemble casserole in a greased baking dish, and top with shredded cheese.
- Bake for 20 minutes covered, then 10-15 minutes uncovered until bubbly.
- Let cool slightly before serving.
Common Mistakes to Avoid
Here are a few common mistakes to avoid when making Chicken Marsala Casserole:
- Overcooking the chicken: Since the chicken is pre-cooked, be careful not to overbake the casserole, which can dry out the chicken. Stick to the recommended baking time for the best results.
- Not reducing the wine enough: Make sure to let the Marsala wine simmer and reduce slightly before adding the other liquids to intensify the flavor of the sauce.
- Using uncooked pasta: Be sure to cook the pasta until al dente before assembling the casserole. The pasta won’t cook fully in the oven, so it’s important that it’s nearly done before baking.
Serving and Presentation Tips
This Chicken Marsala Casserole is deliciously satisfying on its own, but here are a few ideas to elevate your presentation and serve it with complementary sides:
- Garnish with fresh herbs: Top the casserole with freshly chopped parsley or basil for a pop of color and freshness.
- Serve with garlic bread: A side of warm, crusty garlic bread or dinner rolls is perfect for soaking up the creamy Marsala sauce.
- Pair with a green salad: A light, crisp salad with a tangy vinaigrette helps balance the richness of the casserole.
How to Serve Chicken Marsala Casserole
Here’s how you can serve this hearty casserole for the perfect meal:
- Main dish: Serve generous portions of the casserole as the main course with a side of garlic bread, roasted vegetables, or a simple green salad.
- Dinner party favorite: This casserole is ideal for entertaining since it can be made ahead and reheated. Pair it with a nice bottle of wine for a special occasion.
- Leftovers: The casserole reheats well, so it’s great for meal prep or enjoying leftovers for lunch the next day.
Presentation Ideas for Chicken Marsala Casserole
Make your Chicken Marsala Casserole look as good as it tastes with these presentation tips:
- Serve in a cast iron skillet: Bake and serve the casserole in a large cast iron skillet for a rustic, elegant presentation.
- Garnish with cheese and herbs: Before serving, sprinkle extra Parmesan cheese and fresh parsley or thyme over the top for added flavor and color.
- Individual servings: For dinner parties, you can portion the casserole into small ramekins or oven-safe dishes for individual servings.
Chicken Marsala Casserole Recipe Tips
Here are a few tips to help ensure your casserole turns out perfectly every time:
- Use high-quality Marsala wine: The Marsala wine is key to the dish’s flavor, so choose a good-quality bottle. Dry Marsala will give a more savory flavor, while sweet Marsala will add a touch of sweetness.
- Make it ahead: You can assemble the casserole up to 24 hours in advance and refrigerate it until you’re ready to bake. This makes it a great option for busy nights or meal prepping.
- Double the recipe for a crowd: If you’re feeding a large group, this recipe can easily be doubled and baked in two casserole dishes or one large baking dish.
Frequently Asked Questions (FAQs)
Q: Can I make Chicken Marsala Casserole ahead of time?
A: Yes! You can assemble the casserole up to 24 hours ahead and store it in the refrigerator. When ready to bake, just pop it in the oven and add a few extra minutes to the baking time if it’s cold from the fridge.
Q: Can I freeze Chicken Marsala Casserole?
A: Absolutely! You can freeze the unbaked casserole. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight and bake as directed.
Q: What can I substitute for Marsala wine?
A: If you don’t have Marsala wine, you can substitute it with a dry white wine or chicken broth. However, the distinct flavor of Marsala wine is key to the traditional taste of this dish.
Q: Can I use another type of cheese?
A: Yes! Mozzarella and Parmesan work well for this recipe, but you can experiment with other cheeses like Gruyère, fontina, or provolone for added flavor.
Q: How long do leftovers last in the fridge?
A: Leftover Chicken Marsala Casserole can be stored in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or oven until warmed through.
Conclusion
This Chicken Marsala Casserole combines the delicious flavors of the classic Italian dish with the ease and comfort of a baked casserole. With tender chicken, savory mushrooms, and a creamy Marsala sauce, this casserole is a hearty, satisfying meal that’s perfect for any occasion. Whether you’re preparing dinner for your family or hosting a dinner party, this casserole is sure to impress. Give it a try today and enjoy the rich, comforting flavors of Chicken Marsala in every bite!
PrintChicken Marsala Casserole Recipe
Chicken Marsala Casserole is a hearty dish with tender chicken, mushrooms, pasta, and a rich Marsala wine sauce baked together in a creamy casserole. This comforting recipe is perfect for a family dinner and offers a delicious twist on the classic Italian dish. Simple to prepare and loaded with flavor, it's sure to become a favorite.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: Italian-American
- Diet: Gluten Free
Ingredients
- Cooked chicken breasts (shredded or diced)
- Mushrooms (sliced)
- Garlic (minced)
- Marsala wine
- Chicken broth
- Heavy cream
- Pasta (penne or rigatoni, cooked)
- Parmesan cheese (grated)
- Mozzarella cheese (shredded)
- Olive oil
- Butter
- Onion (chopped)
- Flour
- Salt
- Pepper
- Fresh parsley (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13 baking dish.
- Heat olive oil and butter in a large skillet over medium heat. Add onions and garlic, sauté until softened. Add mushrooms and cook until golden brown.
- Stir in flour and cook for 1–2 minutes to form a roux.
- Gradually whisk in Marsala wine and chicken broth. Bring to a simmer and cook until the sauce thickens.
- Stir in heavy cream, salt, and pepper. Simmer for another 2 minutes, then remove from heat.
- In a large mixing bowl, combine the cooked chicken, cooked pasta, and sauce. Mix well.
- Transfer the mixture to the prepared baking dish and top with shredded mozzarella and Parmesan cheese.
- Bake for 25–30 minutes, until the cheese is bubbly and golden.
- Let cool for 5 minutes before serving. Garnish with fresh parsley if desired.
Notes
- For added flavor, sauté the mushrooms with a splash of Marsala wine.
- Use rotisserie chicken for a quicker option.
- Serve with a side of garlic bread or a fresh salad for a complete meal.
Nutrition
- Serving Size: ⅙ of casserole
- Calories: 520
- Sugar: 5g
- Sodium: 820mg
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