Chicken Marsala Casserole


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


  1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
  2. In a large skillet, heat olive oil over medium-high heat. Add chicken pieces and cook until browned on all sides. Remove and set aside.
  3. In the same skillet, add chopped onion and minced garlic. Sauté for 2-3 minutes until onion is translucent.
  4. Add sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 5 minutes.
  5. Stir in Marsala wine, chicken broth, dried thyme, dried rosemary, salt, and pepper. Bring to a simmer and let it reduce slightly for 5 minutes.
  6. In a large bowl, combine the cooked penne pasta, chicken pieces, and mushroom mixture. Mix well to combine.
  7. Transfer the mixture to the prepared baking dish. Sprinkle shredded mozzarella cheese and grated Parmesan cheese over the top.
  8. In a small bowl, mix breadcrumbs with melted butter and Parmesan cheese. Sprinkle evenly over the casserole.
  9. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the breadcrumbs are golden brown.
  10. Garnish with chopped fresh parsley before serving.

Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes

Servings: 6 servings

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