Ingredients:
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
Directions:
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- 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.
- In the same skillet, add chopped onion and minced garlic. Sauté for 2-3 minutes until onion is translucent.
- Add sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 5 minutes.
- 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.
- In a large bowl, combine the cooked penne pasta, chicken pieces, and mushroom mixture. Mix well to combine.
- Transfer the mixture to the prepared baking dish. Sprinkle shredded mozzarella cheese and grated Parmesan cheese over the top.
- In a small bowl, mix breadcrumbs with melted butter and Parmesan cheese. Sprinkle evenly over the casserole.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the breadcrumbs are golden brown.
- Garnish with chopped fresh parsley before serving.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Servings: 6 servings
