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
Scale
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.
