Print

Easy Chicken Marsala Casserole Recipe

A square serving of baked chicken marsala casserole topped with melted cheese and sautéed mushrooms.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple, comforting baked casserole that captures the savory flavors of classic Chicken Marsala using mushrooms and a rich sauce, perfect for a weeknight dinner.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 pound cremini mushrooms, sliced
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup chicken broth
  • 1/2 cup Marsala cooking wine
  • 1/2 cup heavy cream
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 cup shredded mozzarella cheese
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons melted butter

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and chopped onion. Cook until the mushrooms release their liquid and brown, about 8 minutes. Add the minced garlic and cook for 1 minute more until fragrant. Remove the vegetables from the skillet and set aside.
  3. In a shallow dish, combine the flour, salt, and pepper. Dredge the chicken pieces lightly in the flour mixture, shaking off any excess.
  4. Return the skillet to medium-high heat. Add the floured chicken and cook in batches until lightly browned on all sides, about 3-4 minutes per batch. Do not fully cook the chicken. Transfer the browned chicken to the prepared baking dish.
  5. Add the cooked mushrooms and onions over the chicken in the baking dish.
  6. In the same skillet, pour in the chicken broth and Marsala cooking wine. Bring the liquid to a simmer, scraping up any browned bits from the bottom of the pan. Let it reduce slightly for 2 minutes.
  7. Whisk in the heavy cream, Worcestershire sauce, and dried thyme. Simmer until the sauce thickens slightly, about 3 minutes. Taste and adjust salt and pepper if needed.
  8. Pour the Marsala sauce evenly over the chicken and mushrooms in the baking dish.
  9. In a small bowl, mix the panko breadcrumbs with the melted butter. Sprinkle the breadcrumbs evenly over the top of the casserole. Sprinkle the shredded mozzarella cheese over the breadcrumbs.
  10. Bake for 20 to 25 minutes, or until the chicken is cooked through and the topping is golden brown and bubbly. Let the casserole rest for 5 minutes before serving.

Notes

  • To prevent the casserole from becoming watery, make sure you cook the mushrooms long enough in step 2 to fully release and evaporate their moisture before adding the sauce ingredients.
  • For a richer flavor, use a good quality Marsala cooking wine.
  • Serve this savory baked chicken dinner over egg noodles or mashed potatoes for a complete meal.

Nutrition

Find it online: https://cookingbycarla.com/chicken-marsala-casserole/