Marsala Chicken Mushroom Casserole
Indulge in the rich, comforting flavors of Marsala Chicken Mushroom Casserole, a dish that combines tender, golden-browned chicken breasts with a creamy Marsala wine and mushroom sauce, all baked to bubbly perfection. Featuring savory aromas of garlic and baby bella mushrooms, this hearty casserole is topped with a layer of grated Parmesan cheese for an irresistible finish. Perfect for a cozy family dinner, this recipe is easy to prepare with a 20-minute prep time and ready to serve in just under an hour. Serve it over wide egg noodles for a complete, satisfying meal, or pair it with crusty bread for a rustic touch. This versatile casserole is sure to impress with its elegant yet approachable flavor profile—ideal for weeknights or special occasions alike!
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 0.5 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 1 tablespoons unsalted butter
- 3 garlic cloves, minced
- 8 ounces baby bella mushrooms, sliced
- 0.75 cups dry Marsala wine
- 0.5 cups chicken broth
- 0.5 cups heavy cream
- 0.5 cups Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 12 ounces wide egg noodles (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
Slice the chicken breasts in half horizontally to create thinner cutlets. Season both sides with salt and pepper.
Dredge the chicken cutlets in the all-purpose flour, shaking off any excess.
Heat the olive oil and butter in a large skillet over medium-high heat. Sear the chicken cutlets in batches until golden brown on each side, about 2-3 minutes per side. Remove the chicken and set aside.
In the same skillet, add the minced garlic and sliced mushrooms. Cook over medium heat until the mushrooms are softened and the liquid has evaporated, about 5 minutes.
Pour in the Marsala wine, scraping up any browned bits on the bottom of the skillet. Simmer for 2-3 minutes to reduce slightly.
Stir in the chicken broth and heavy cream, and bring the mixture to a gentle simmer. Cook for 5 minutes, allowing the sauce to thicken.
Return the seared chicken to the skillet, coating each piece with the sauce and mushrooms.
Transfer the chicken and sauce to a greased 9x13-inch casserole dish. Sprinkle Parmesan cheese evenly over the top.
Bake in the preheated oven for 20-25 minutes, or until the chicken is fully cooked and the sauce is bubbling.
Optional: While the casserole is baking, cook the wide egg noodles according to package instructions. Drain and toss with a little butter or olive oil.
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley, if desired.
Serve the Marsala Chicken Mushroom Casserole over the prepared egg noodles, or enjoy it on its own with crusty bread.
Nutrition Facts
Calories |
969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 268 mg | 89% | |
| Sodium | 900 mg | 39% | |
| Total Carbohydrate | 83.9 g | 31% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 7.8 g | ||
| Protein | 71.1 g | 142% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 177 mg | 14% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 879 mg | 19% | |
*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.
