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Easy Marsala Chicken And Rice Casserole

by anny

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This easy marsala chicken and rice casserole has all the classic flavors of chicken marsala in an effortless casserole. Rich, savory mushroom gravy covers tender shredded chicken and fragrant jasmine rice. This recipe is a must try if you’re looking for an easy weeknight meal!

This casserole is packed with flavor, and it’s easy to make!

The ingredients you’ll need are:

2 packed cups coarsely chopped cooked chicken

2 tablespoons of butter

8 ounces dried pasta ( I use egg noodles, but you can use your preferred pasta)

2 tablespoons olive oil

1 small onion, diced

3 tablespoons flour

16 oz. mushrooms, sliced

½ c. dry Marsala wine

5 garlic cloves, minced

½ c. heavy cream

2 c. low-sodium chicken broth or stock

1 c. shaved/shredded Parmesan cheese – divided

¼ c. chopped fresh parsley

8 ounces block of mozzarella cheese, cut into small cubes

1 teaspoon salt

¼ teaspoon black pepper


Step 1: Prepare the oven. Preheat the oven to 350 degrees F.

Step 2: Follow the package directions to cook the pasta until it is al dente. Once the pasta is done, drain it and then set it aside.

Step 3: Heat the butter, oil and olive oil in a large saucepan over medium heat. Once the butter is melted, add the onion and mushrooms to your skillet. Cook for approximately 5 to 7 mins, stirring occasionally until tender. Next, add the garlic. Season with salt. Next, add the Marsala and the heavy cream. Stir, and continue to simmer the mixture for three minutes or until it thickens slightly.

Step 4 – Sprinkle the flour over the top. Continue cooking, stirring occasionally for 1 to 2 more minutes until the mixture begins to turn light brown.

Step 5: Add the chicken broth/stock gradually, scraping down the bottom of the saucepan and stirring continuously.

Step 6: Lower the heat to simmer. Continue cooking for about 1 to 2 minutes, or until the sauce thickens. Next, add the pasta. Combine all ingredients and toss gently.

Step 7: In a skillet, combine 3/4 c. Parmesan cheese with mozzarella, fresh parsley and cooked chicken. Stir well.

Step 8: Place the chicken and pasta mixture in a 9 x 13 inch casserole dish. Bake in the oven for approximately 25-30 minutes or until bubbly.

Step 9: When the casserole is finished, remove it from the oven and allow it to cool for around 15 minutes. Garnish with fresh parsley just before serving. Enjoy!

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