Creamy and Rich Chicken Marsala Casserole is a dinner staple, with piles of seasoned chicken, fresh cut mushrooms and the perfect al dente ziti noodles all in a creamy wine sauce.
Chicken Marsala Casserole
There are very few things in life that I enjoy more than a heaping bowl of pasta. This Chicken Marsala Casserole puts a uniquely “minnesotaesque” twist on a traditional Italian dish. The first time I ever had Chicken Marsala it was served over a bed of linguine noodles and I absolutely loved it!
I’ve seen chicken marsala served over mashed potatoes as well as over a bed of rice too. If you ask me, you could put that creamy wine sauce on just about anything and it would be amazing! I just love how the mushrooms carmelize just enough to bring out their earthy sweetness. I decided to make it into a casserole because who doesn’t love a recipe that you can make ahead of time and pop in the oven to bake when you are ready?!
Chicken Marsala Casserole Recipe
Chicken Marsala gets its name from the Marsala Wine used to create the sauce. Typically, any time one of my recipes uses alcohol, people have questions about products and substitutes. So let me break that down for you here.
Marsala wine is traditionally made in Sicily and is most commonly used in cooking to create nutty, rich caramelized sauces. It can be used with beef, pork, fish, or chicken, and is even used in many vegetarian dishes as well.
2-3 chicken breasts, cooked and diced
1/2 pound Ziti, cooked al dente
1 tablespoon olive oil
16 ounces fresh mushrooms, sliced
1 small yellow onion, halved and sliced thin
1 clove garlic, minced
1/4 tsp salt
1/4 tsp black pepper
1/4 cup dry marsala wine
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/2 cups chicken broth
1/2 cup freshly grated parmesan cheese
4 ounces fresh mozzarella, cut into small cubes
3 tablespoons fresh parsley, chopped
Preheat oven to 400 °F.
In a large oven-safe Dutch oven, or stockpot, heat oil until it starts to sizzle. Add mushrooms and cook for about 2 minutes (just until they start to brown).
Reduce heat to medium-high, add onions, salt, and pepper and saute until the liquid is nearly evaporated.
Add garlic and cook for 1-2 more minutes (take care not to burn)
Add Marsala, stirring occasionally, until it has been reduced by half (or more).
Add butter, and once melted, add flour and stir until it has fully incorporated.
Add chicken broth, a little at a time, scraping the bottom of the pan and stirring constantly, repeat until all broth has been added.
Simmer for 2 minutes, stirring frequently; until the sauce begins to thicken.
Remove pan from heat.
Add noodles, chicken, mozzarella, parsley, and half the parmesan and stir to combine.
Top with remaining parmesan.
Bake for 25 to 30 minutes, until edges of pasta, are golden brown.