Chicken Marsala is a timeless dish known for its rich, savory flavors and luxurious mushroom-wine sauce. But what if we told you that you could transform this classic into an easy-to-make, family-friendly casserole? Enter Chicken Marsala Casserole, a hearty and flavorful dish that combines tender chicken, sautéed mushrooms, and Marsala wine sauce with pasta, cheese, and a crispy breadcrumb topping.
This recipe brings the elegance of Chicken Marsala into a simple one-pan meal that’s perfect for busy weeknights, gatherings, or meal prep.
Why You’ll Love This Recipe
- One-Pan Comfort Food: Combines protein, carbs, and vegetables in one dish.
- Rich Flavor: The Marsala wine sauce elevates the dish to gourmet status.
- Easy to Make: Straightforward steps with minimal prep time.
- Family-Friendly: A crowd-pleaser for both kids and adults.
FAQs
Can I make this dish ahead of time?
Yes! Assemble the casserole and refrigerate it unbaked for up to 24 hours. Bake just before serving.
Can I use other types of pasta?
Absolutely! Fusilli, farfalle, or rigatoni work well as substitutes for penne.
Is there a non-alcoholic substitute for Marsala wine?
Yes, you can use a combination of grape juice and a splash of balsamic vinegar as a substitute.
- This casserole freezes well! Assemble but do not bake. Cover tightly with foil and freeze for up to 2 months. When ready to cook, bake from frozen, adding an extra 15-20 minutes to the baking time.
Ingredients You’ll Need
For the Casserole:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 cup Marsala wine
- 1 cup chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 cups cooked penne pasta
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
For the Breadcrumb Topping:
- 1/2 cup breadcrumbs
- 2 tablespoons melted butter
- 1/4 cup grated Parmesan cheese
Kitchen Equipment
- Large Skillet: For sautéing chicken, vegetables, and preparing the sauce.
- Large Bowl: To mix the pasta and chicken mixture.
- 9×13-Inch Baking Dish: Perfect size for even baking.
- Oven: Preheated to 375°F (190°C).
Step-by-Step Instructions
Step 1: Prepare the Chicken and Vegetables
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, seasoning them with salt and pepper. Cook until browned on all sides, then remove and set aside.
Step 2: Sauté the Aromatics and Mushrooms
- In the same skillet, sauté the chopped onion and minced garlic for 2-3 minutes until the onion is translucent.
- Add the mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
Step 3: Make the Marsala Sauce
- Stir in the Marsala wine, chicken broth, dried thyme, and dried rosemary. Let the mixture simmer for about 5 minutes to reduce slightly and intensify the flavors.
Step 4: Assemble the Casserole
- In a large bowl, combine the cooked penne pasta, browned chicken pieces, and the mushroom mixture. Toss to mix everything evenly.
- Transfer the mixture to the prepared baking dish. Sprinkle shredded mozzarella cheese and Parmesan cheese over the top.
Step 5: Add the Breadcrumb Topping
- In a small bowl, mix breadcrumbs with melted butter and Parmesan cheese. Sprinkle this mixture evenly over the casserole.
Step 6: Bake to Perfection
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the breadcrumb topping is golden brown.
Step 7: Garnish and Serve
- Remove from the oven, garnish with chopped fresh parsley, and serve warm.
Pro Tips for Success
- Marsala Wine: For an authentic flavor, use dry Marsala wine. Sweet Marsala can be used for a slightly sweeter twist.
- Cheese Substitutions: Swap mozzarella with provolone or Gruyère for a different cheesy flavor.
- Make It Creamy: Add 1/2 cup heavy cream to the sauce for an extra creamy casserole.
Variations
- Vegetarian Option: Replace chicken with roasted vegetables like zucchini, eggplant, or cauliflower.
- Gluten-Free: Use gluten-free pasta and breadcrumbs to make the dish gluten-free.
- Low-Carb: Substitute the pasta with cooked cauliflower rice or zucchini noodles.
What to Serve with Chicken Marsala Casserole
- Side Salad: A crisp green salad with balsamic vinaigrette balances the richness of the casserole.
- Garlic Bread: Perfect for soaking up the delicious Marsala sauce.
- Steamed Vegetables: Broccoli or green beans make a healthy, complementary side.
Storing and Reheating
Storage:
- Refrigerate leftovers in an airtight container for up to 3 days.
Reheating:
- Reheat individual portions in the microwave or the entire casserole in the oven at 350°F (175°C) until warmed through.
Freezing:
Final Thoughts
Chicken Marsala Casserole is an irresistible combination of comfort and sophistication, making it perfect for any occasion. Whether you’re preparing a cozy dinner for your family or impressing guests at a potluck, this dish will have everyone asking for seconds.
If you love this recipe, don’t forget to share it with your friends and family! Subscribe to our blog for more delicious recipes, cooking tips, and inspiration. Let us know in the comments how your casserole turned out or if you made any unique variations. Happy cooking!