Description
Hearty chicken marsala casserole blends classic Italian flavors with comforting American casserole style. Rich mushroom sauce and tender chicken create a satisfying meal that connects culinary traditions deliciously for you.
Ingredients
Scale
Main Ingredients:
- 2 pounds chicken breasts (cooked, shredded or diced)
- 16 ounces (454 grams) pasta (penne or rigatoni, cooked)
- 8 ounces (226 grams) mushrooms (sliced)
Sauce and Flavor Ingredients:
- 1/2 cup Marsala wine
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/4 cup flour
Cheese and Seasoning Ingredients:
- 1 cup Parmesan cheese (grated)
- 1 cup mozzarella cheese (shredded)
- 1 onion (chopped)
- 3 cloves garlic (minced)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
- Preheat the oven to 350°F and lightly coat a 9×13 inch baking dish with cooking spray.
- In a large skillet, melt olive oil and butter over medium heat. Sauté onions and garlic until translucent, approximately 3-4 minutes.
- Add mushrooms to the skillet and cook until they develop a rich, golden-brown color and release their moisture.
- Sprinkle flour over the vegetable mixture, stirring continuously to create a smooth roux and prevent lumps from forming.
- Slowly pour in Marsala wine and chicken broth, whisking constantly to integrate the liquid and eliminate any potential flour clumps.
- Allow the sauce to simmer and thicken, stirring occasionally to prevent scorching, which should take about 5-7 minutes.
- Incorporate heavy cream, salt, and pepper into the sauce, continuing to simmer for an additional 2 minutes until the consistency is velvety.
- In a large mixing bowl, combine cooked chicken, prepared pasta, and the completed sauce, ensuring even distribution of ingredients.
- Transfer the combined mixture to the prepared baking dish, spreading it evenly across the surface.
- Generously sprinkle shredded mozzarella and Parmesan cheese over the top of the casserole.
- Bake in the preheated oven for 25-30 minutes, or until the cheese melts completely and develops a golden, slightly crispy top.
- Remove from the oven and allow the casserole to rest for 5 minutes, which helps the sauce set and makes serving easier.
- Optional: Garnish with freshly chopped parsley for added color and a touch of freshness before serving.
Notes
- Swap chicken for tofu or tempeh to create a vegetarian version that maintains the rich, creamy flavor profile of the original dish.
- Use gluten-free pasta and replace flour with cornstarch to make this recipe suitable for those with gluten sensitivities.
- Choose low-fat cheese options and Greek yogurt instead of heavy cream to reduce overall calorie content without sacrificing taste.
- Consider adding roasted vegetables like bell peppers or zucchini to boost nutritional value and introduce extra layers of texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 85 mg