Chicken Marsala Casserole with Mushrooms
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A savory wine and mushroom sauce over chicken and pasta make this casserole the most delicious dish you will put on your table this season. This easy chicken marsala recipe will become a mainstream meal in your household, with the creamy, authentic taste of your favorite Italian restaurant and the ease of a home-made casserole recipe. Creamy, cheesy, easy, and on your table in about 30 minutes!
Chicken marsala doesn’t have to be reserved for fancy restaurants or complex you-need-three-years-of-culinary-school-to-make-these recipes anymore. Not when you have a bottle of wine, a casserole dish and a culinary dream.
That’s right, people. This is the casserole that dreams are made of.
We’re taking fancy cooking and bringing it to your weeknight table. All of the savory wine and mushroom taste you love from a chicken marsala recipe, all in 30 minutes and the convenience of your own home.
The best part about this dish (you know, besides for how easy it really is to make), has to be the complexity of flavors it gives you. It’s creamy, cheesy, herb-y, wine-y, and a few other -y’s that I’m sure you’ll pick up with you give this recipe a whirl. It’s really my kind of comfort food at its best, here.
And it’s served with a big glass of wine! I feel comforted already.
I made this dish for my mother’s birthday this week, and she loved it! We’ve spent the past week moving, packing and unpacking boxes, so I just didn’t have time for an elaborate dish.
I would have made my favorite One Dish Chicken Thighs with Mushroom & Sage Rice, but the marsala was a special request, so One Dish Chicken Thighs with Mushroom & Sage Rice will have to wait for another day.
This is also why I haven’t posted a recipe in over a week – I’m sorry! Such is life. I still love you, I do!
That’s where this 30-minute chicken marsala casserole idea comes in. I didn’t have a lot of time, but I still wanted to give my mother the birthday dinner she had requested. And I needed to do it quickly. Luckily, if you can do the bulk of it in the large dutch oven that can go from stove top into the actual oven, you’ll only have one main dish to clean, too!
Three of us had fairly generous portions, and even had enough for all of us to take for lunch the next day. To my great enjoyment, it re-heated very well, and even had some co-workers asking for the recipe.
That’s how I know it’s a hit!
I plan on turning this recipe into a slow cooker version for the fall season. Maybe with rice. And probably more wine.
Because, you know… More wine.
You can make this chicken marsala recipe gluten free very easily by using gluten free all-purpose flour and pasta. Make sure you take the pasta out of the water while it is still pretty al dente (or not totally cooked), otherwise it may become mushy when you bake the casserole. There is enough liquid in the recipe that the pasta should soak it up and cook the rest of the way through before serving. Gluten free pasta is actually what’s photographed here.
So now, without further adieu, I give you Chicken Marsala Casserole with Mushrooms!
<li>If you don’t have a dutch oven, use a large pot to cook ingredients, then transfer to a casserole dish to bake.</li>
<li>If you choose to use real Marsala wine, the more dry the wine is, the better. Plus, you can drink it while you cook!</li>
<li>If you are using gluten free pasta, make sure you cook the pasta al dente and rinse with cold water before setting aside. This will prevent the pasta from becoming mushy in the casserole.</li>
Chicken Marsala Casserole with Mushrooms
- 12 oz gluten free penne pasta
- 2/3 cup gluten free all purpose flour
- 1 tsp corn starch
- 1 tsp garlic powder
- 2 tsp kosher salt
- 2 tsp black pepper
- 3 large boneless skinless chicken breasts, cut into 1-inch cubes
- 5 tbsp extra virgin olive oil
- 3 tbsp unsalted butter
- 1 medium yellow onion, chopped
- 16 oz mushrooms, white
- 1 tbsp dried thyme
- 1 tbsp dried rosemary
- 1 tsp dried oregano
- 1/4 cup marsala wine
- 1 1/2 cup chicken or vegetable stock, gluten free
- 4 tbsp fresh flat leaf parsley, chopped
- 1 cup mozzarella, shredded
- 1/2 cup Parmesan cheese, grated
- Dutch oven
- Pot (to cook pasta)
- Preheat oven to 350°F.
- Cook pasta according to package directions until al dente and set aside.
- Heat a large dutch oven over medium heat. In a small bowl, mix together flour, corn starch, garlic, salt, and pepper.
- In a large bowl, dredge chicken in flour mixture until evenly coated. Add 3 tbsp olive oil to hot dutch oven, then add chicken. Stir occasionally until chicken is just cooked through, about 10 minutes. Remove chicken from dutch oven into a separate bowl and set aside.
- Add additional two tbsp olive oil and unsalted butter to dutch oven. When butter is mostly melted, add onions, mushrooms, thyme, rosemary, and oregano. Cook, stirring occasionally, until onions and mushrooms are softened, about 5 minutes.
- Add Marsala wine to dutch oven and stir ingredients together, cooking for an additional 5 minutes. Add stock, chicken, cooked pasta, 3 tbsp parsley (set 1 tbsp aside for garnish), and mozzarella. Stir all ingredients together.
- Top with parmesan cheese and transfer dutch oven to preheated oven. Bake for 5-10 minutes uncovered, or until top is golden brown. Remove from oven, garnish with remaining parsley and serve.
- If you don't have a dutch oven, use a large pot to cook ingredients, then transfer to a casserole dish to bake.
- If you choose to use real Marsala wine, the more dry the wine is, the better. Plus, you can drink it while you cook!
- If you are using gluten free pasta, make sure you cook the pasta al dente and rinse with cold water before setting aside. This will prevent the pasta from becoming mushy in the casserole.
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