Chicken Marsala Casserole: A Creamy, Comforting Twist on the Italian Classic

If you love the rich, savory flavors of traditional Chicken Marsala but don’t always have the time to sear chicken cutlets, simmer sauce in a skillet, and prepare everything à la minute, this Chicken Marsala Casserole is about to become one of your favorite weeknight dinners. It delivers all the iconic flavors — buttery mushrooms, fragrant garlic, tender chicken, and deep, nutty Marsala wine — but transforms them into a cozy, family-style baked dish that comes together with almost no effort.

This recipe captures the heart of the classic Italian-American dish while adding the warmth and convenience of a casserole. With layers of pasta or cooked chicken, a velvety Marsala cream sauce, perfectly browned mushrooms, and a bubbling topping of mozzarella and parmesan, this casserole is the definition of comfort food. It’s elegant enough for entertaining guests but simple enough for a Tuesday night.

Today, you’ll get a full walkthrough of how to make it, expert tips to guarantee perfect results, variations for different tastes, ideal side dishes, and an option to prep it ahead for busy evenings. Let’s get into everything that makes this dish a standout.

The Inspiration Behind Chicken Marsala Casserole

Chicken Marsala comes from Sicily, where Marsala wine originated. The traditional dish features thinly sliced chicken breasts that are lightly floured, pan-seared, and simmered in a sauce of Marsala wine, mushrooms, butter, and herbs. The sauce is known for its unique depth: slightly sweet from the wine, earthy from the mushrooms, and silky from butter.

This casserole takes the same flavors and turns them into a creamy, baked, fork-tender experience. Instead of pan-frying individual pieces of chicken, everything layers into one dish, creating a richer sauce that seeps into every bite.

It’s a perfect recipe for anyone who loves Marsala but wants a version that feeds a crowd, reheats beautifully, and requires less hands-on time.

Why This Recipe Works So Well

1. Uses real Marsala wine for authentic flavor

The wine reduces into a glossy sauce that gives the casserole its signature taste.

2. Mushroom-butter base deepens the flavor

Sautéed mushrooms release moisture and caramelize, intensifying richness.

3. Cream + stock = luxurious thick sauce

A combination of chicken broth and heavy cream creates a velvety texture.

4. Mozzarella and parmesan melt perfectly

The top becomes golden and bubbling while the inside stays creamy.

5. Adaptable and make-ahead friendly

Assemble ahead and bake later — ideal for busy households.

Ingredients: A Detailed Breakdown

Chicken
You can use rotisserie chicken, leftover roasted chicken, or cooked chicken breasts. Bite-sized pieces ensure even distribution.

Mushrooms
Cremini or baby bellas are best for deeper flavor, but white mushrooms work too.

Butter
The base of the sauté, adding richness and pairing beautifully with Marsala.

Garlic
Three to four cloves give aromatic flavor.

Marsala Wine
Use “dry Marsala.” Avoid “cooking Marsala” which is overly sweet and salty.

Chicken Broth
Balances the wine and builds the savory body of the sauce.

Heavy Cream
Ensures the sauce bakes into a velvety richness.

Mozzarella + Parmesan
Mozzarella melts smoothly, while parmesan adds savory sharpness.

Seasonings
Salt, pepper, thyme, and a little onion powder round out the flavor.

Optional Pasta Base
Use cooked penne or egg noodles for a heartier baked dish.

Ingredients List

• 3 cups cooked chicken, diced
• 8 ounces sliced mushrooms
• 3 tablespoons butter
• 3 cloves garlic, minced
• 1 cup dry Marsala wine
• 1 cup chicken broth
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon onion powder
• 2 cups shredded mozzarella
• 1/2 cup grated parmesan
• 12 ounces cooked pasta (optional but recommended)

Instructions (Detailed)

1. Preheat Oven
   Heat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Sauté Mushrooms
   Melt butter in a skillet over medium heat. Add sliced mushrooms and cook until browned and softened, 5–7 minutes.
3. Add Garlic
   Stir in garlic and cook 1 minute until fragrant.
4. Deglaze With Marsala Wine
   Pour in Marsala and let it simmer 3–4 minutes, reducing slightly.
5. Add Broth and Cream
   Stir in chicken broth, heavy cream, salt, pepper, thyme, and onion powder. Simmer until thickened, about 5 minutes.
6. Assemble Casserole
   In the baking dish, combine cooked chicken and cooked pasta (if using). Pour the Marsala sauce over the top and stir gently.
7. Add Cheese
   Sprinkle mozzarella evenly over the casserole, then parmesan on top.
8. Bake
   Bake uncovered for 20–25 minutes until bubbly and golden.
9. Garnish & Serve
   Top with fresh parsley if desired and serve warm.

Chicken Marsala Casserole

A creamy, comforting baked version of classic Chicken Marsala with tender chicken, mushrooms, pasta, and melted cheese.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Casserole, Dinner

Cuisine: Italian-American

Calories: 480

Ingredients

  

Casserole

• 1.5 lbs chicken breast cubed
• 2 tbsp olive oil
• 2 tbsp butter
• 8 oz mushrooms sliced
• 3 cloves garlic minced
• 1 cup Marsala wine
• 1 cup chicken broth
• 1 cup heavy cream
• 1 tsp salt adjust to taste
• 0.5 tsp black pepper
• 2 cups cooked pasta or cooked rice
• 1.5 cups mozzarella cheese shredded
• 0.5 cup parmesan cheese grated
• 2 tbsp parsley chopped

Equipment

• Large skillet
• Casserole dish
• Measuring cups
• Wooden spoon

Method

 

1. Preheat oven to 375°F (190°C).
2. Cook chicken in olive oil until browned, then transfer to a bowl.
3. Sauté mushrooms and garlic in butter until softened.
4. Deglaze with Marsala wine and simmer 2–3 minutes.
5. Add chicken broth and heavy cream; simmer until thickened.
6. Stir in cooked chicken and cooked pasta.
7. Transfer to casserole dish and top with mozzarella and parmesan.
8. Bake 20 minutes until bubbly and golden.
9. Garnish with parsley before serving.

Notes

Bake uncovered for best browning. Add extra cream if the sauce thickens too much.

Tips for the Best Chicken Marsala Casserole

• Reduce the wine enough so the flavor concentrates.
• Don’t skimp on mushrooms. They’re key to authentic Marsala depth.
• Use dry Marsala only for proper flavor.
• Add extra cream if you prefer super creamy casseroles.
• Let the casserole sit 5 minutes before serving to firm up.

Variations

Chicken Marsala Rice Bake

Swap pasta for cooked rice for a softer, creamier base.

Low-Carb Version

Use cauliflower florets or roasted broccoli instead of pasta.

Bacon Marsala Casserole

Add ½ cup cooked bacon for smoky richness.

Marsala Chicken & Spinach

Fold in 2 cups fresh spinach before baking.

Gluten-Free Version

Use GF pasta or skip pasta entirely and increase chicken.

What to Serve With Chicken Marsala Casserole

• Garlic bread
• Roasted asparagus
• Caesar salad
• Steamed green beans
• Mashed potatoes (if skipping pasta)

The casserole itself is hearty, so light veggie sides work best.

Storage & Reheating

Refrigerator:
3–4 days in an airtight container.

Freezer:
Up to 2 months. Wrap entire assembled casserole tightly before freezing.

Reheat:
Bake at 350°F covered until hot, or microwave individual portions.