Chicken Marsala Casserole – Indulge in the delightful flavors of our Chicken Marsala Casserole—a mouthwatering twist on a beloved classic. This recipe takes the rich and savory essence of Chicken Marsala and transforms it into a comforting casserole that will warm your heart and satisfy your taste buds. With a creamy marsala sauce, tender chicken, earthy mushrooms, and a perfect blend of cheeses, this dish is sure to become a family favorite. Join me on a culinary journey as we uncover the secrets behind this irresistible recipe.
Picture this: It’s a cozy Sunday afternoon, and the delightful aroma of Chicken Marsala Casserole fills the air, enveloping our home in warmth and anticipation. As I take the casserole out of the oven, my husband rushes to the kitchen, unable to resist the temptation. The first bite transports him to a place of pure bliss, where every mouthful is a symphony of flavors. Our little family gathers around the table, sharing stories and savoring each comforting spoonful. From that day forward, Chicken Marsala Casserole became a cherished staple in our household—a reminder of love, togetherness, and the joy of home-cooked meals.
Why This Casserole Is a Must-Try?
- Unique Twist on a Classic: Our Chicken Marsala Casserole reinvents the beloved Chicken Marsala dish into a comforting casserole that adds a new level of depth and indulgence to the original recipe.
- Perfect Flavor Combination: The creamy marsala sauce infused with garlic and onions creates a luscious base for the casserole, while the earthy mushrooms and tender cooked chicken bring delightful textures and flavors to every bite.
- Cheesy Goodness: A blend of Parmesan and mozzarella cheeses adds a layer of richness and gooey perfection to the casserole, ensuring every forkful is packed with melty, savory goodness.
Ingredients:
- 8 oz. dried pasta (egg noodles work wonderfully) [227 g]
- 2 Tbsp. butter
- 2 Tbsp. olive oil
- 1 small onion, finely diced
- 5 garlic cloves, minced
- 16 ounces mushrooms, sliced [454 g]
- ½ cup dry marsala wine (see Notes for alternatives)
- ½ cup heavy cream
- 3 Tbsp. all-purpose flour
- 2 cups low-sodium chicken broth or stock
- 1 tsp. salt
- ¼ tsp. black pepper
- 1 cup shaved or shredded Parmesan cheese, divided
- 8 oz. mozzarella cheese, cut into small cubes [227 g]
- 2 packed cups coarsely chopped cooked chicken
- ¼ cup chopped fresh parsley
Directions:
Preheat your oven to 350°F (175°C).
Cook the pasta according to the package directions, then drain and set aside.
In a large skillet, melt the butter and heat the olive oil over medium-high heat until just melted. Add the diced onions and sliced mushrooms, and cook until they become softened and fragrant, about 5-7 minutes.
Add the minced garlic, salt, and black pepper to the skillet, and stir to incorporate the flavors.
Pour in the marsala wine and heavy cream, allowing the mixture to simmer for about 3 minutes until slightly thickened.
Sprinkle the flour over the mixture and stir it in for 1-2 minutes, just until it starts to turn light brown.
Slowly pour in the chicken broth or stock while constantly stirring and scraping the bottom of the pan. Reduce the heat to a simmer and allow the sauce to thicken for another minute or two.
Add the drained pasta to the sauce, mixing thoroughly to ensure every strand is coated.
Stir in ¾ cup of Parmesan cheese, the cubed mozzarella, fresh parsley, and cooked chicken. Mix well to combine all the ingredients.
Spray a 9×13 casserole dish with non-stick spray, then transfer the chicken and pasta mixture into the dish.
Sprinkle the remaining ¼ cup of Parmesan cheese over the top of the casserole.
Bake until bubbly and golden, approximately 25-30 minutes.
Allow the casserole to cool for about 15 minutes before serving. Garnish with fresh parsley to add a pop of color.
Notes:
- If you don’t have marsala wine, you can substitute it with an equal amount of chicken broth or stock mixed with a splash of balsamic vinegar for a similar flavor profile.
- Feel free to add your favorite vegetables or herbs to personalize the dish and make it your own.
- Leftovers can be stored in an airtight container in the refrigerator for up to three days. Simply reheat in the oven or microwave before enjoying.
In conclusion, the Chicken Marsala Casserole is a true gem in the realm of comfort food. Its irresistible blend of flavors, from the creamy marsala sauce to the tender chicken and earthy mushrooms, creates a dish that warms both the body and soul. Whether you’re looking for a satisfying weeknight meal or a crowd-pleasing option for gatherings, this casserole has you covered.
With its cheesy goodness and perfect balance of ingredients, this recipe has the power to transport you to a place of pure culinary delight. From the first bite to the last, it embodies the essence of home-cooked meals and the joy of sharing good food with loved ones.
So, gather your family and friends, and let the Chicken Marsala Casserole take center stage on your dining table. Revel in the rich flavors, create new memories, and savor the moments that this delectable dish brings to your life. Embrace the comfort, the love, and the satisfaction that only a homemade casserole can provide.
Now, it’s time to bring this recipe to life in your own kitchen. Unleash your inner chef, enjoy the process, and experience the delicious rewards that await. Bon appétit!
Frequently Asked Questions
Can I use a different type of pasta?
Absolutely! While the recipe suggests using dried pasta such as egg noodles, feel free to substitute with your preferred pasta shape, such as penne or rotini.
Can I make this recipe ahead of time?
Yes, you can prepare the casserole in advance and refrigerate it before baking. When you’re ready to serve, simply follow the baking instructions, allowing for a slightly longer cooking time.
Can I freeze the Chicken Marsala Casserole?
Certainly! Once baked and cooled, you can freeze the casserole for up to three months. When ready to enjoy, thaw it in the refrigerator overnight and reheat in the oven until heated through.
Can I substitute the heavy cream with a lighter alternative?
Yes, you can use half-and-half or whole milk as a substitute for heavy cream. However, keep in mind that it may alter the richness and creaminess of the final dish.
Chicken Marsala Casserole
Ingredients
- 8 oz. dried pasta egg noodles work wonderfully [227 g]
- 2 Tbsp. butter
- 2 Tbsp. olive oil
- 1 small onion finely diced
- 5 garlic cloves minced
- 16 ounces mushrooms sliced [454 g]
- ½ cup dry marsala wine see Notes for alternatives
- ½ cup heavy cream
- 3 Tbsp. all-purpose flour
- 2 cups low-sodium chicken broth or stock
- 1 tsp. salt
- ¼ tsp. black pepper
- 1 cup shaved or shredded Parmesan cheese divided
- 8 oz. mozzarella cheese cut into small cubes [227 g]
- 2 packed cups coarsely chopped cooked chicken
- ¼ cup chopped fresh parsley
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the pasta according to the package directions, then drain and set aside.
- In a large skillet, melt the butter and heat the olive oil over medium-high heat until just melted. Add the diced onions and sliced mushrooms, and cook until they become softened and fragrant, about 5-7 minutes.
- Add the minced garlic, salt, and black pepper to the skillet, and stir to incorporate the flavors.
- Pour in the marsala wine and heavy cream, allowing the mixture to simmer for about 3 minutes until slightly thickened.
- Sprinkle the flour over the mixture and stir it in for 1-2 minutes, just until it starts to turn light brown.
- Slowly pour in the chicken broth or stock while constantly stirring and scraping the bottom of the pan. Reduce the heat to a simmer and allow the sauce to thicken for another minute or two.
- Add the drained pasta to the sauce, mixing thoroughly to ensure every strand is coated.
- Stir in ¾ cup of Parmesan cheese, the cubed mozzarella, fresh parsley, and cooked chicken. Mix well to combine all the ingredients.
- Spray a 9x13 casserole dish with non-stick spray, then transfer the chicken and pasta mixture into the dish.
- Sprinkle the remaining ¼ cup of Parmesan cheese over the top of the casserole.
- Bake until bubbly and golden, approximately 25-30 minutes.
- Allow the casserole to cool for about 15 minutes before serving. Garnish with fresh parsley to add a pop of color.
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