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chicken marsala casserole

Creamy and rich Chicken Marsala Casserole is a dinner staple, with piles of seasoned chicken, fresh cut mushrooms and ziti noodles all in a creamy wine sauce. It's an easy, comforting meal perfect for any night of the week.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 breasts boneless skinless chicken (cooked and cubed)
  • 0.5 pound Ziti pasta (cooked al dente)
  • 1 tablespoon olive oil
  • 16 ounces fresh mushrooms (sliced)
  • 1 small yellow onion (halved, thinly sliced)
  • 1 clove garlic (minced)
  • 0.25 teaspoon kosher salt
  • 0.25 teaspoon black pepper
  • 0.25 cup dry Marsala wine
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1.5 cups chicken broth
  • 0.5 cup freshly grated Parmesan cheese (divided)
  • 4 ounces fresh mozzarella (cut into small cubes)
  • 3 tablespoons fresh parsley (chopped)

Method
 

Preparation Steps
  1. Preheat oven to 400°F (200°C).
  2. In a large oven-safe Dutch oven or stockpot, heat olive oil until it starts to sizzle. Add mushrooms and cook for about 2 minutes, just until they start to brown.
  3. Reduce heat to medium-high. Add onions, salt, and pepper and sauté until the liquid is nearly evaporated.
  4. Add minced garlic and cook for 1-2 more minutes, taking care not to burn it.
  5. Add Marsala wine, stirring occasionally, until it has been reduced by half or more.
  6. Add butter, and once melted, add all-purpose flour and stir until it has fully incorporated, forming a roux.
  7. Add chicken broth, a little at a time, scraping the bottom of the pan and stirring constantly. Repeat until all broth has been added.
  8. Simmer for 2 minutes, stirring frequently, until the sauce begins to thicken.
  9. Remove the pan from heat.
  10. Add cooked ziti noodles, cubed chicken, fresh mozzarella, chopped parsley, and half of the grated Parmesan cheese. Stir gently to combine all ingredients.
  11. Top the casserole with the remaining grated Parmesan cheese.
  12. Bake for 25 to 30 minutes, or until the edges of the pasta are golden brown and the casserole is bubbly.

Notes

This chicken marsala casserole is a fantastic make-ahead meal. You can assemble it a day in advance and bake it when ready. For extra richness, add a splash of heavy cream to the sauce before combining with the pasta.