Chicken Marsala Casserole
Elevate your dinner game with this comforting Chicken Marsala Casserole, a hearty twist on a classic Italian favorite. Featuring tender chicken breasts, savory baby Bella mushrooms, and penne pasta, all enveloped in a creamy Marsala wine sauce, this dish is the epitome of indulgence. A golden blend of Parmesan and mozzarella cheeses blankets the casserole, creating a bubbling, melty finish that’s impossible to resist. Perfect for family dinners or entertaining guests, this baked masterpiece combines the rich flavors of chicken Marsala with the convenience of a one-dish meal. Prep is simple, yet the results are restaurant-worthy! Serve it fresh out of the oven, garnished with chopped parsley for a touch of elegance.
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Garlic powder
- 8 ounces Baby Bella mushrooms (sliced)
- 2 tablespoons Unsalted butter
- 3 cloves Garlic cloves (minced)
- 2 tablespoons All-purpose flour
- 1 cup Dry Marsala wine
- 1.5 cups Chicken broth
- 0.5 cup Heavy cream
- 0.5 teaspoons Dried thyme
- 12 ounces Penne pasta (uncooked)
- 1 cup Shredded Parmesan cheese
- 1 cup Shredded mozzarella cheese
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set aside.
Cook the penne pasta in a large pot of salted boiling water until al dente, according to package instructions. Drain and set aside.
Season the chicken breasts with 1 teaspoon of salt, 1/4 teaspoon of black pepper, and garlic powder.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the chicken breasts for 3-4 minutes per side, until golden brown but not fully cooked. Remove from the skillet, set aside, and slice into strips once cooled slightly.
In the same skillet, add another tablespoon of olive oil and the sliced mushrooms. Sauté for 5-7 minutes until browned and tender. Remove and set aside.
Reduce the heat to medium, and in the same skillet, add the butter. Stir in the minced garlic and cook for 30 seconds until fragrant.
Sprinkle the flour over the butter and garlic, stirring constantly to make a roux. Cook for 1 minute, then slowly whisk in the Marsala wine, chicken broth, and heavy cream until smooth.
Add the remaining 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and the dried thyme to the sauce. Simmer for 5 minutes until slightly thickened.
In a large mixing bowl, combine the cooked pasta, sliced chicken, sautéed mushrooms, and Marsala sauce. Mix until evenly coated.
Pour the mixture into the prepared casserole dish and sprinkle the Parmesan and mozzarella cheese evenly over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley and serve warm.
Nutrition Facts
Calories |
4385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.8 g | 219% | |
| Saturated Fat | 80.6 g | 403% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 921 mg | 307% | |
| Sodium | 7098 mg | 309% | |
| Total Carbohydrate | 317.1 g | 115% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 33.7 g | ||
| Protein | 327.1 g | 654% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1927 mg | 148% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 4176 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
