Few meals can rival the comforting richness of a homemade Chicken Marsala Casserole Recipe. Tender chicken bathed in a creamy, wine-infused sauce with earthy mushrooms and a golden cheesy topping is a dinner that feels both elegant and effortless. Perfect for weeknight family dinners or a cozy weekend treat, this recipe delivers flavor and convenience in every bite.
Whether you’re a seasoned home cook or new to casseroles, this dish combines the sophistication of Italian flavors with the ease of a one-pan bake. By the end of this guide, you’ll know how to make a restaurant-quality Chicken Marsala Casserole Recipe at home—guaranteed to impress.
Why You’ll Love This Chicken Marsala Casserole Recipe
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Rich, savory flavors: Marsala wine paired with mushrooms and cream creates a luscious sauce.
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Quick weeknight dinner: From prep to oven, this casserole can be ready in under an hour.
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Comfort food with elegance: A homey dish that feels gourmet.
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Versatile protein: Chicken breasts provide lean protein while soaking up flavors.
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Budget-friendly: Affordable pantry staples with a big payoff in taste.
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Kid-friendly: Creamy, cheesy, and mild enough for picky eaters.
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Make-ahead potential: Assemble in advance and bake when needed.
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One-pan cleanup: Minimal dishes thanks to the casserole method.
Ingredients for Chicken Marsala Casserole Recipe
| Ingredient | Function & Tips | Substitutions |
|---|---|---|
| 2 lbs chicken breasts, cubed | Main protein; use fresh or thawed | Thighs for juicier texture |
| 1 cup Marsala wine | Adds depth and sweetness | Dry sherry or white wine |
| 1 cup chicken broth | Balances the sauce | Vegetable broth for vegetarian option |
| 1 lb mushrooms, sliced | Umami and texture | Cremini, button, or shiitake |
| 1 cup heavy cream | Creamy sauce base | Half-and-half for lighter version |
| 1 onion, diced | Aromatic depth | Shallots for subtle sweetness |
| 3 cloves garlic, minced | Flavor enhancer | Garlic powder in a pinch |
| 1 cup mozzarella, shredded | Melty, gooey topping | Fontina or provolone |
| 1 cup Parmesan, grated | Umami & browning | Pecorino Romano |
| 1 tbsp olive oil | Sautéing base | Butter or avocado oil |
| Salt & pepper to taste | Seasoning | Optional: garlic salt |
| Fresh parsley for garnish | Color & freshness | Chives or basil |
Pro tip: For maximum flavor, let the chicken marinate briefly in half the Marsala wine with a pinch of salt and pepper before cooking.
Step-by-Step Instructions
1. Preheat Oven
Set your oven to 375°F (190°C). Grease a medium casserole dish with olive oil or non-stick spray.
2. Brown the Chicken
Heat 1 tbsp olive oil in a skillet over medium heat. Sear the cubed chicken until golden and cooked through (internal temp 165°F/74°C). Remove and set aside.
3. Sauté Aromatics
In the same skillet, sauté onions and garlic until fragrant, about 2–3 minutes. Add mushrooms and cook until softened and browned.
4. Build the Sauce
Pour in 1 cup Marsala wine and 1 cup chicken broth. Simmer until reduced by half—this concentrates the flavors.
5. Add Cream
Lower heat and stir in 1 cup heavy cream, cooking until slightly thickened. Taste and season with salt and pepper.
6. Combine Chicken & Sauce
Return the cooked chicken to the pan, stirring gently to coat each piece with the creamy sauce.
7. Assemble Casserole
Pour the mixture into the prepared dish. Sprinkle mozzarella and Parmesan evenly over the top.
8. Bake
Bake uncovered for 20–25 minutes, until the cheese is golden and bubbly.
9. Garnish & Serve
Sprinkle with fresh parsley and serve immediately. Pair with garlic mashed potatoes, rice, or a simple green salad.
Pro Tips for the Best Chicken Marsala Casserole Recipe
How to prevent soggy chicken casserole?
Ensure the chicken is browned and the sauce reduced before baking. This keeps the texture firm.
Can I use frozen chicken?
Yes, but thaw completely first for even cooking and safety.
How to make it extra creamy?
Stir in 2–3 tbsp of cream cheese or mascarpone for ultra-rich consistency.
Can I prep this in advance?
Absolutely. Assemble the casserole, cover tightly, and refrigerate up to 24 hours. Bake as usual, adding 5 extra minutes.
Best Ways to Serve
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Serve over garlic mashed potatoes for a comforting dinner.
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Pair with buttery egg noodles or rice pilaf for soaking up the sauce.
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Complement with a side salad with balsamic vinaigrette for freshness.
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Top with extra grated Parmesan for special occasions.
Nutrition (per serving, serves 6)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 38 g |
| Carbs | 10 g |
| Fat | 24 g |
| Saturated Fat | 12 g |
| Fiber | 2 g |
| Sodium | 680 mg |
| Vitamin D | 15% DV |
| Calcium | 25% DV |
Tip: Use low-fat cheese or cream to reduce calories without sacrificing flavor.
Storage & Leftovers
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Refrigerator: Store in an airtight container for up to 3 days.
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Freezer: Freeze baked casserole for up to 3 months. Thaw overnight in the fridge before reheating.
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Reheating: Oven or microwave until warmed through. Cover with foil to prevent drying.
FAQs
Q1: Can I make this gluten-free?
Yes! Ensure any broth is gluten-free and avoid flour-thickened sauces or use cornstarch as a substitute.
Q2: How long can leftover casserole be stored?
Up to 3 days in the fridge; freeze for up to 3 months.
Q3: Can I use chicken thighs instead of breasts?
Absolutely! Thighs add extra juiciness and flavor. Adjust baking time slightly if using bone-in.
Q4: Can I make this dairy-free?
Yes. Use coconut cream or a dairy-free cream alternative and skip cheese or use vegan substitutes.
Variations
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One-Pan Chicken Marsala Casserole: Skip pre-baking and assemble in a single oven-safe skillet.
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Creamy Mushroom Marsala Bake: Add extra mushrooms and reduce chicken for a vegetarian twist.
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Garlic & Herb Chicken Marsala: Infuse sauce with thyme, rosemary, and garlic powder.
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Low-Carb Version: Serve over cauliflower mash or zucchini noodles.
Conclusion
Mastering this Chicken Marsala Casserole Recipe elevates weeknight dinners from ordinary to extraordinary. Its creamy sauce, tender chicken, and cheesy topping make it irresistible for any occasion.