Chicken Marsala Casserole: A Comforting Twist on an Italian Classic

Chicken Marsala is already a beloved Italian-American dish—tender chicken, mushrooms, and that rich, slightly sweet Marsala wine sauce. But now imagine all that flavor… baked into a bubbling, cheesy casserole.

This Chicken Marsala Casserole is hearty, creamy, and perfect for busy weeknights or weekend gatherings. You still get that signature Marsala flavor but with the cozy convenience of a one-dish wonder.

If you love the elegance of the original and the simplicity of a casserole, you’re about to meet your new favorite dinner.

What Is Chicken Marsala?

Chicken Marsala is a dish that originated in Italian-American kitchens, made with pan-fried chicken cutlets, mushrooms, and a sauce made with Marsala wine, butter, and cream. It’s savory with a hint of sweetness, rich without being too heavy.

The traditional version is cooked on the stove and served with pasta or mashed potatoes.

In this casserole version, we take those bold, warm flavors and layer them into an easy-to-bake, family-style meal.

Ingredients for Chicken Marsala Casserole

This recipe serves 6 and comes together in under an hour.

For the casserole:

• 3 cups cooked chicken, shredded or diced
• 12 ounces sliced mushrooms (white or cremini)
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon dried thyme (or Italian seasoning)

For the sauce:

• 1/2 cup Marsala wine (sweet or dry)
• 1 cup low-sodium chicken broth
• 1/2 cup heavy cream
• 1 tablespoon all-purpose flour (or cornstarch)
• 2 tablespoons unsalted butter

For assembling:

• 8 ounces egg noodles or penne, cooked and drained
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley (optional, for garnish)

Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.

Cook your pasta according to package directions, drain, and set aside.

Shred your chicken (rotisserie works great!) and chop your veggies.

2. Sauté the Veggies

In a large skillet, heat 2 tablespoons olive oil over medium heat.

Add onions and cook for 3–4 minutes until translucent. Add mushrooms, garlic, thyme, salt, and pepper. Cook for another 5–7 minutes until mushrooms are soft and browned.

3. Build the Sauce

Push the mushrooms to one side of the pan.

Melt in 2 tablespoons butter. Add 1 tablespoon flour and stir for 1 minute to form a roux.

Pour in the Marsala wine, scraping up any browned bits. Let simmer for 2–3 minutes.

Add chicken broth and cream. Stir to combine. Simmer for 3–5 minutes until the sauce thickens slightly.

Taste and adjust seasoning as needed.

4. Mix It All Together

In a large mixing bowl, combine:

• Cooked pasta
• Shredded chicken
• Mushroom sauce
• 1 cup mozzarella cheese

Mix until everything is well-coated.

5. Assemble and Bake

Pour the mixture into the prepared baking dish.

Top with the remaining 1/2 cup mozzarella and all the Parmesan cheese.

Bake uncovered for 20–25 minutes, until hot and bubbly. Broil the last 2 minutes for a golden top if desired.

Let rest 5–10 minutes before serving. Sprinkle with chopped parsley if you like.

Why This Recipe Works

It combines the elegance of Chicken Marsala with the comfort of baked pasta. Here’s why this version is a keeper:

• Uses pantry staples – Marsala wine is the only “fancy” ingredient.
• Easy to prep ahead – Make the sauce and mix everything earlier in the day.
• Great for leftovers – Even better the next day.
• One pan, no mess – Everything cooks and bakes in one dish.

Substitutions and Variations

Want to make it your own? Here’s how.

No Marsala wine?

• Use white wine with a splash of balsamic vinegar or grape juice.
• For alcohol-free, use more chicken broth + 1 tablespoon grape juice.

Gluten-free?

• Use gluten-free pasta.
• Replace flour with cornstarch or a GF thickener.

Low-carb?

• Swap pasta with steamed cauliflower florets or spiralized zucchini.

Extra creamy?

• Stir in 1/4 cup sour cream or cream cheese.

Cheesier version?

• Add a handful of fontina or gouda for rich, nutty flavor.

Protein swap:

• Use cooked turkey, shredded pork, or even vegetarian “chicken” strips.

Serving Suggestions

This casserole is filling, but a few sides make it shine.

Serve with:

• Garlic bread or baguette slices
• Caesar or mixed greens salad
• Roasted asparagus or green beans
• Sauteed spinach with garlic

Drinks to pair:

• A glass of Marsala wine (to match the sauce)
• Dry white wine like Pinot Grigio
• Sparkling water with lemon

Make-Ahead Tips

Busy week ahead? You can prep this in stages.

Day before:

• Cook chicken and pasta
• Make the sauce
• Store everything separately in the fridge

Assembly day:

• Mix and bake when ready
• If baking straight from the fridge, add 5–10 minutes to the bake time

Freezer tip:

• Assemble and freeze unbaked casserole
• Wrap tightly with foil
• Freeze for up to 2 months
• Thaw overnight and bake as directed

Storage and Reheating

This dish is ideal for leftovers.

Storage:

• Refrigerate for up to 4 days
• Store in airtight containers

Reheat:

• Microwave individual portions for 1–2 minutes
• Oven: Bake at 350°F for 10–15 minutes, covered with foil

Add a splash of broth or cream when reheating to keep it moist.

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FAQs

1. Can I use fresh chicken instead of pre-cooked?

Yes! Sauté 1 1/2 pounds of boneless, skinless chicken breasts or thighs in olive oil until fully cooked. Dice or shred and use as directed. This adds about 10–15 minutes to prep time but gives you control over seasoning and texture.

2. What type of Marsala wine should I use?

Both sweet and dry Marsala work, but sweet gives a more classic flavor. Dry Marsala creates a slightly less rich sauce. You can find it in the wine section or international aisle at most grocery stores.

3. Can I skip the wine altogether?

Yes. For an alcohol-free version, use 1/2 cup extra chicken broth mixed with 1 tablespoon grape juice or apple cider vinegar to mimic the Marsala’s depth.

4. Is it okay to make this dairy-free?

Yes. Use dairy-free butter, cream (like coconut cream or almond milk creamers), and vegan cheese substitutes. It may change the flavor slightly, but still delicious.

5. How do I make it richer and creamier?

Add 1/4 cup sour cream or cream cheese to the sauce before baking. You can also stir in a tablespoon of Dijon mustard for added depth.

6. Can I freeze leftovers?

Absolutely. Portion into freezer-safe containers. Freeze for up to 2 months. To reheat, thaw overnight in the fridge and bake covered until hot.

7. Can I use canned mushrooms?

Yes, but fresh mushrooms give better flavor and texture. If using canned, drain well and sauté briefly to evaporate excess liquid before adding to the sauce.

8. What other pasta shapes work best?

Short pastas hold up well in casseroles. Try rotini, rigatoni, penne, or fusilli. Avoid delicate shapes like angel hair, which can get mushy.

9. Can I add vegetables to the casserole?

Definitely. Great add-ins include:

• Spinach (stir in fresh or frozen, thawed)
• Broccoli florets (steam first)
• Peas (add with the sauce)

This bulks up the dish and adds nutrition.

10. Can I make this for a dinner party?

Yes! It’s perfect for feeding a group. You can assemble it a day ahead and bake just before guests arrive. Pair with salad, bread, and wine for a cozy, comforting meal that feels elevated but easy.