This is one of the best casseroles! I’ve craved Chicken Marsala occasionally but, in my mind, it was a dish that you have when going out to a nice dinner at an Italian restaurant. I found this recipe, made it for the family, and I will no longer need to wait to go out to a restaurant to have Chicken Marsala; it is amazing and satisfied my craving! It was a hit with the family as well and I promptly added it to my dinner casseroles recipes.
This dish is filling so I try to choose sides that are lighter. I have served green beans, salad, and broccoli – pick a vegetable that you like, and it will be great.
You won’t be disappointed with this casserole!
Ingredients
8 oz. dried pasta – egg noodles are my favorite – but use your preferred pasta!
2 Tbsp. of butter
2 Tbsp. olive oil
1 small onion, diced
5 garlic cloves, minced
16 ounces mushrooms, sliced
½ cup dry marsala wine (See Notes for Alternatives)
½ cup heavy cream
3 Tbsp. flour
2 cups low-sodium chicken broth or stock
1 tsp. salt
¼ tsp. black pepper
1 cup shaved/shredded parmesan cheese – divided
8 oz. block of mozzarella cheese cut into small cubes
2 packed cups coarsely chopped cooked chicken
¼ cup chopped fresh parsley
Directions
Preheat the oven to 350°F
Cook pasta according to the package directions. Drain and set aside.
In a large skillet, heat the butter and oil over medium-high heat until just melted. Add the onions and mushrooms and cook, stirring occasionally, until softened, about 5 – 7 minutes.
Add the garlic and season with salt and pepper.
Stir in the marsala, heavy cream, and simmer, stirring occasionally, until slightly thickened, about 3 minutes.
Sprinkle the flour on top and stir in for 1-2 minutes – just until it starts to look light brown.
Slowly stir in chicken broth/stock constantly stirring and scraping the bottom of the pan.
Reduce heat to a simmer until the sauce thickens – another minute or two.
Add the drained pasta to the sauce and mix thoroughly.
Stir in ¾ cup of Parmesan cheese, mozzarella, fresh parsley, and cooked chicken. Mix well to combine all ingredients.
Spray a 9×13 casserole dish with non-stick spray.
Transfer the chicken and pasta mixture to the casserole dish.
Top with the remaining ¼ cup of Parmesan.
Bake until bubbly, about 25-30 minutes.
Let cool about 15 minutes before serving. Garnish with fresh parsley.
Notes
• If you don’t have access to Marsala wine, the following are a few options to use as a substitute: Madeira, Sherry, Brandy, or Dry White Wine. Do not use Cooking Wine as it has a lot of salt, and the flavor is not the same.
• I love egg noodles, but I also have used ziti, penne, rigate, fusilli, and rotini. These all work – the pasta needs to be sturdy so it can absorb sauce.
• The leftovers reheat well and if stored in the fridge in an airtight container, it should last up to 4 days.
• Freeze a Whole Casserole: After the baked casserole is fully cooled, wrap tightly with plastic wrap and then a layer of foil. Take it out of the freezer and place in the fridge the night before you plan on baking it so it can thaw. Cover with foil and heat at 350°F for about 30 minutes. Depending on how cold it is when baking, or if it is still a little frozen, it may take a little longer.