If you’re looking for a comforting dinner that dazzles with rich flavors and satisfying textures, this Chicken Marsala Casserole Recipe is exactly what you need. It takes the beloved classic Chicken Marsala and transforms it into a hearty, cheesy baked dish that’s perfect for family dinners or special occasions. The tender chicken mingled with earthy mushrooms, creamy sauce infused with Marsala wine, and gooey melted cheese all come together to create a casserole that feels like a warm hug on a plate. Trust me, once you try this recipe, it’s going to be one of your go-to meals for good reason.
Ingredients You’ll Need
The beauty of this Chicken Marsala Casserole Recipe is in the simplicity of its ingredients. Each one plays an essential role in giving this dish its incredible taste, from the tender chicken and al dente pasta to the fragrant herbs and cheeses that add depth, warmth, and richness.
- 3 boneless, skinless chicken breasts, cooked and cubed: The hearty protein base that stays juicy and tender throughout baking.
- ½ pound ziti pasta, cooked al dente: Adds a pleasant texture and soaks up that luscious sauce perfectly.
- 1 tablespoon olive oil: For sautéing mushrooms, giving a nice caramelized flavor and healthy fat.
- 16 ounces fresh mushrooms, sliced: Bring earthiness and a beautiful meaty bite to balance the creamy sauce.
- 1 small yellow onion, halved and thinly sliced: Provides mild sweetness and aromatic depth.
- 1 clove garlic, minced: Adds a subtle kick and enhances the savory notes beautifully.
- ¼ teaspoon kosher salt: To enhance every flavor without overpowering.
- ¼ teaspoon black pepper: A light spice to complement the dish’s richness.
- ¼ cup dry Marsala wine: The unique ingredient that infuses the sauce with its signature sweet-savory complexity.
- 3 tablespoons unsalted butter: Creates a silky base for the sauce and adds indulgence.
- 3 tablespoons all-purpose flour: Helps thicken the sauce for that perfect creamy consistency.
- 1 ½ cups chicken broth: Keeps the sauce flavorful and moist.
- ½ cup freshly grated Parmesan cheese, divided: Adds sharp, nutty notes and a golden baked top.
- 4 ounces fresh mozzarella cheese, cut into small cubes: Melts into gooey pockets of creamy delight throughout the casserole.
- 3 tablespoons fresh parsley, chopped: Brightens the dish with a hint of freshness and color.
How to Make Chicken Marsala Casserole Recipe
Step 1: Preheat and Sauté
Start by preheating your oven to 400°F (200°C). In a large oven-safe Dutch oven or stockpot, heat the olive oil over medium-high heat. Toss in those sliced mushrooms and let them cook for about 2 minutes until they just start to brown. This step is key to building that deep, earthy flavor that makes the casserole so irresistible.
Step 2: Add Onions and Garlic
Lower the heat to medium-high and add in your thinly sliced onions along with salt and pepper. Stir and cook until the mushrooms release their moisture and it mostly evaporates. Then, add the minced garlic and sauté for another 1 to 2 minutes until you can smell that fragrant aroma filling your kitchen, but be careful not to let the garlic burn.
Step 3: Reduce Marsala Wine
Pour in the dry Marsala wine and let it gently simmer, stirring occasionally, until the liquid has reduced by half. This step concentrates the wine’s rich flavors, creating the unique sweet-savory backbone of the sauce that makes this Chicken Marsala Casserole Recipe so memorable.
Step 4: Make the Sauce
Drop the butter into your pot and let it melt completely. Whisk in the flour until you see a smooth roux forming — this will thicken the sauce beautifully. Slowly add the chicken broth in increments, whisking constantly to avoid lumps and scraping the bottom so nothing sticks. Once everything is incorporated, let the sauce simmer gently for about 2 minutes until it thickens into a luscious, creamy consistency.
Step 5: Combine Ingredients
Remove your pot from the heat and stir in the cooked ziti pasta, cubed chicken, mozzarella cheese cubes, freshly chopped parsley, and half of the Parmesan cheese. Mix everything carefully so you evenly distribute those melty cheeses and tender chicken, ensuring every bite is rich and satisfying.
Step 6: Bake to Perfection
Sprinkle the remaining Parmesan cheese over the top for that wonderfully golden crust. Pop the casserole into your preheated oven and bake for 25 to 30 minutes until the cheese is bubbly and the edges of the pasta are perfectly golden brown. This is where the magic happens — the melding of flavors and textures creates a warm, hearty dish that’s truly irresistible.
How to Serve Chicken Marsala Casserole Recipe
Garnishes
To elevate your Chicken Marsala Casserole Recipe even further, sprinkle a little extra chopped fresh parsley right before serving. This adds a hint of color and a fresh flavor contrast that lightens the rich casserole. You could also add a small handful of toasted pine nuts or a few shavings of Parmesan for an extra touch of texture and taste.
Side Dishes
This casserole is so filling on its own, but pairing it with a crisp green salad dressed with a light lemon vinaigrette or roasted seasonal vegetables will round out the meal beautifully. Garlic bread or a warm baguette also pairs incredibly well, perfect for soaking up any leftover sauce on your plate.
Creative Ways to Present
If you’re serving this dish for a gathering, consider scooping individual portions into small ramekins or mini cast iron skillets right after baking. This creates a charming presentation and keeps the casserole warm at the table. You can also sprinkle some extra mozzarella or Parmesan cheese on top just before broiling for a golden bubbly finish that impresses every time.
Make Ahead and Storage
Storing Leftovers
Once you’ve enjoyed your Chicken Marsala Casserole Recipe, store any leftovers in an airtight container in the refrigerator. It will keep well for up to 3 days, retaining its creamy texture and rich flavor so you can enjoy delicious leftovers without a hitch.
Freezing
This casserole freezes beautifully! Let it cool completely, then transfer to a freezer-safe container and freeze for up to 2 months. To prevent freezer burn, wrap the container tightly with plastic wrap or aluminum foil. When you’re ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
Reheat individual servings in the microwave until warmed through, or place the whole casserole in a 350°F oven covered with foil for about 20 minutes. Removing the foil in the last 5 minutes allows the top to crisp up nicely again, almost like it just came out of the oven fresh.
FAQs
Can I use other pasta instead of ziti in this Chicken Marsala Casserole Recipe?
Absolutely! Penne, rigatoni, or even penne work well since they hold the sauce nicely. Just make sure to cook the pasta al dente to avoid it becoming mushy after baking.
Is it necessary to cook the chicken before adding it to the casserole?
Yes, cooking the chicken first ensures it stays tender and avoids overcooking or drying out during the baking process. Using pre-cooked cubed chicken also helps the casserole come together quickly.
What is the purpose of Marsala wine in the casserole?
Marsala wine brings a unique sweet and nutty flavor that defines Chicken Marsala dishes. It pairs wonderfully with mushrooms and creamy sauces, giving this casserole its signature taste that’s both comforting and special.
Can I make this casserole vegetarian?
Definitely! Substitute the chicken with hearty vegetables like roasted eggplant or sautéed cauliflower, and swap chicken broth for vegetable broth to keep the flavors rich and satisfying without meat.
How do I get a bubbly, golden top on this casserole?
Sprinkling Parmesan cheese over the top before baking helps achieve a golden crust, and baking until bubbly ensures the cheeses melt perfectly. For extra browning, you can broil the casserole for 2-3 minutes at the end — just watch it closely so it doesn’t burn.
Final Thoughts
This Chicken Marsala Casserole Recipe is one of those dishes that brings everyone together — it’s cozy, bursting with flavor, and surprisingly easy to make. Whether you’re cooking for a weeknight family dinner or impressing loved ones, this casserole promises to be a memorable hit. Give it a try and watch how quickly it becomes a beloved classic in your home.
Print
Chicken Marsala Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
Chicken Marsala Casserole is a comforting Italian-American dish combining tender cooked chicken, al dente ziti pasta, and a rich, creamy Marsala mushroom sauce baked to perfection with melted mozzarella and Parmesan cheese. This casserole offers the classic flavors of Chicken Marsala in a hearty, family-friendly baked pasta format.
Ingredients
Chicken and Pasta
- 3 boneless, skinless chicken breasts, cooked and cubed
- ½ pound ziti pasta, cooked al dente
Sauce and Vegetables
- 1 tablespoon olive oil
- 16 ounces fresh mushrooms, sliced
- 1 small yellow onion, halved and thinly sliced
- 1 clove garlic, minced
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup dry Marsala wine
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 ½ cups chicken broth
Cheese and Garnish
- ½ cup freshly grated Parmesan cheese, divided
- 4 ounces fresh mozzarella cheese, cut into small cubes
- 3 tablespoons fresh parsley, chopped
Instructions
- Preheat and Sauté: Preheat oven to 400°F (200°C). Heat olive oil in a large oven-safe Dutch oven or stockpot over medium-high heat. Add sliced mushrooms and cook for about 2 minutes until they begin to brown.
- Add Onions and Garlic: Reduce heat to medium-high. Add sliced onions, salt, and pepper. Sauté until the liquid released by mushrooms has nearly evaporated. Then add minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn.
- Reduce Marsala: Pour in the dry Marsala wine and cook, stirring occasionally, until the wine has reduced by half, concentrating the flavor.
- Make Sauce: Add butter to the pot and melt. Whisk in flour until smooth to create a roux. Gradually add chicken broth in small amounts, whisking constantly and scraping the bottom to avoid lumps. Simmer the sauce for 2 minutes until it thickens properly.
- Combine Ingredients: Remove the pot from the heat. Stir in cooked ziti pasta, cubed chicken, mozzarella cheese, chopped parsley, and half of the Parmesan cheese until well combined.
- Bake: Sprinkle remaining Parmesan cheese evenly on top of the casserole. Bake in the preheated oven for 25-30 minutes until cheese is melted, bubbly, and the edges of the pasta are golden brown.
Notes
- Cooking chicken beforehand ensures it is tender and cooked through before assembling.
- Use dry Marsala wine specifically for authentic flavor and proper reduction.
- Do not overcook mushrooms during sautéing to preserve texture and flavor.
- This casserole can be prepared a day ahead and baked just before serving.
- Ensure the sauce is thick enough before baking to avoid a watery casserole.
