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There’s something inherently comforting about a casserole. The combination of hearty ingredients, rich flavors, and the convenience of a one-dish meal makes it a staple in many households. The Chicken Marsala Casserole takes this comfort to a new level, combining the classic flavors of Chicken Marsala with the satisfying elements of a casserole. This dish is creamy, rich, and perfect for a family dinner or a gathering with friends.
I first encountered Chicken Marsala during a family trip to Italy. The rich, creamy sauce with its distinctive wine flavor paired beautifully with tender chicken and mushrooms, making it an unforgettable meal. When I returned home, I wanted to recreate that experience but with a twist that suited our busy lifestyle. Thus, the Chicken Marsala Casserole was born – all the deliciousness of the classic dish, but in a convenient, bake-and-serve format.
Ingredients
2 tablespoons butter
2 tablespoons olive oil
1 small onion, diced
5 garlic cloves, minced
16 ounces mushrooms, sliced
1 1/2 tablespoons flour
1/2 cup Marsala wine (or white wine)
1/2 cup fat-free half & half
2 cups low-sodium chicken broth or stock
1 teaspoon salt
1/4 teaspoon black pepper
1 cup brown rice, uncooked
2 packed cups coarsely chopped cooked chicken
1/4 cup chopped fresh parsley
2 tablespoons grated Parmesan cheese
Step-by-Step Instructions
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Grease a 9×13 inch casserole dish with non-stick spray to ensure easy cleanup and prevent sticking.
Prepare the Sauce:
In a large skillet, melt the butter and olive oil over medium-high heat until just melted and combined.
Add the diced onion and sliced mushrooms to the skillet. Cook, stirring occasionally, until the vegetables are softened and the mushrooms release their liquid, about 5-7 minutes.
Add the minced garlic and season with salt and pepper. Cook for another minute until the garlic is fragrant.
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