Print

Chicken Marsala Casserole

A close-up of a serving of chicken marsala casserole topped with rich mushroom sauce and parsley, served over rotini pasta.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Transform the classic Italian-American dish into a comforting, easy-to-serve baked casserole. This recipe combines tender chicken, savory mushrooms, and a rich Marsala wine sauce baked over egg noodles.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 8 ounces cremini mushrooms, sliced
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup chicken broth
  • 1/2 cup dry Marsala wine
  • 1/4 cup heavy cream
  • 1 teaspoon Worcestershire sauce
  • 12 ounces wide egg noodles
  • 1 tablespoon fresh parsley, chopped for garnish

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the egg noodles according to package directions until al dente. Drain them well and set them aside.
  3. In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes. Remove the chicken and set it aside.
  4. Add the sliced mushrooms and chopped onion to the same skillet. Cook until the mushrooms release their liquid and start to brown, about 6 to 8 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  5. Sprinkle the flour, salt, and pepper over the mushroom mixture. Stir constantly for 1 minute to cook out the raw flour taste.
  6. Slowly whisk in the chicken broth and Marsala wine, scraping up any browned bits from the bottom of the pan. Bring the sauce to a simmer and let it cook until it thickens slightly, about 3 minutes.
  7. Stir in the heavy cream and Worcestershire sauce. Return the browned chicken to the skillet and stir to coat everything in the sauce. Remove the skillet from the heat.
  8. In your prepared baking dish, spread the cooked egg noodles evenly across the bottom. Pour the chicken and Marsala sauce mixture over the noodles, distributing the chicken and mushrooms evenly.
  9. Bake for 20 to 25 minutes, or until the casserole is bubbly and heated through.
  10. Remove from the oven, let it rest for 5 minutes, then garnish with fresh parsley before serving.

Notes

  • For a richer flavor, use a good quality dry Marsala wine; cooking with wine infuses savory flavor into the dish.
  • If you prefer a thicker sauce, increase the flour to 1/3 cup.
  • You can substitute rice for egg noodles if you prefer a different base for this one dish chicken dinner.

Nutrition

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