Chicken Marsala Casserole Recipe
Introduction
Chicken Marsala Casserole is a creamy, comforting dish that combines tender chicken, savory mushrooms, and a rich Marsala wine sauce baked with wholesome brown rice. It’s an easy one-dish meal perfect for busy weeknights or a cozy family dinner.
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 small onion, diced
- 5 cloves garlic, minced
- 16 ounces mushrooms, sliced
- 1½ tablespoons flour
- ½ cup Marsala wine or white wine
- ½ cup fat-free half & half
- 2 cups low-sodium chicken broth or stock
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 cup uncooked brown rice
- 2 cups coarsely chopped cooked chicken (about 1½ cups shredded cooked chicken)
- ¼ cup fresh parsley, chopped
- 2 tablespoons grated Parmesan cheese
Instructions
- Step 1: Preheat the oven to 375°F (190°C). Grease a 9×13 inch casserole dish.
- Step 2: In a large skillet, melt butter and olive oil over medium-high heat. Add diced onions and mushrooms, cooking until softened, about 5–7 minutes.
- Step 3: Add minced garlic, salt, and pepper; cook for another minute. Sprinkle flour over the mixture and cook for 1 minute to remove the raw flour taste.
- Step 4: Slowly pour in Marsala wine and simmer for 2–3 minutes to reduce slightly.
- Step 5: Stir in fat-free half & half and cook for 2 more minutes. Add chicken broth, stirring until the sauce thickens slightly, about 2–3 minutes more.
- Step 6: Spread uncooked brown rice evenly in the casserole dish. Top with chopped chicken.
- Step 7: Pour the mushroom sauce over the chicken and rice. Sprinkle fresh parsley on top.
- Step 8: Cover with foil and bake for 45 minutes, or until the rice is tender. If needed, increase oven temperature to 400°F (200°C) and continue baking until done.
- Step 9: Remove foil, sprinkle Parmesan cheese on top, and bake for an additional 5 minutes until the cheese is melted and golden.
- Step 10: Let the casserole rest for a few minutes before serving. Enjoy this creamy, comforting dish.
Tips & Variations
- Try using white rice instead of brown rice for a quicker cooking time and softer texture.
- Substitute chicken with turkey or shrimp for a different protein option.
- For extra richness, add a splash of cream or a handful of shredded mozzarella before the final bake.
- Be sure to stir the sauce frequently to prevent lumps when adding flour and liquids.
Storage
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through, or microwave in individual servings until hot.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use white rice instead of brown rice?
Yes, white rice can be used and will cook faster, so you may need to reduce the baking time slightly and check for doneness earlier.
Is Marsala wine necessary for this recipe?
While Marsala wine adds a distinct flavor, you can substitute it with dry white wine or even chicken broth if you prefer a milder taste or want to avoid alcohol.
PrintChicken Marsala Casserole Recipe
Chicken Marsala Casserole is a creamy, comforting baked dish combining tender chicken, earthy mushrooms, and brown rice in a rich Marsala wine sauce. This hearty casserole melds Italian-inspired flavors with wholesome ingredients for an easy one-dish meal perfect for weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Fat
Ingredients
Sauce and Casserole Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 small onion, diced
- 5 cloves garlic, minced
- 16 ounces mushrooms, sliced
- 1½ tablespoons flour
- ½ cup Marsala wine or white wine
- ½ cup fat-free half & half
- 2 cups low-sodium chicken broth or stock
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 cup uncooked brown rice
- 2 cups coarsely chopped cooked chicken (about 1½ cups shredded cooked chicken)
- ¼ cup fresh parsley, chopped
- 2 tablespoons grated Parmesan cheese
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a 9×13 inch casserole dish to prepare for baking.
- Prepare the Sauce: In a large skillet, melt the butter and olive oil over medium-high heat. Add diced onions and mushrooms, and sauté until softened, about 5-7 minutes. Stir in minced garlic, salt, and pepper, cooking for an additional minute. Sprinkle the flour over the mixture and cook for 1 minute to form a roux.
- Add Liquids: Slowly pour in the Marsala wine and let it simmer for 2-3 minutes to reduce slightly. Stir in the fat-free half & half and cook for another 2 minutes. Then add the chicken broth, stirring continuously until the sauce thickens a bit, about 2-3 minutes.
- Assemble the Casserole: Spread the uncooked brown rice evenly in the greased casserole dish. Top with the chopped cooked chicken. Pour the prepared mushroom sauce evenly over the chicken and rice. Sprinkle the chopped parsley on top.
- Bake the Casserole: Cover the casserole dish with foil and bake in the preheated oven for 45 minutes, or until the rice is tender. If needed, increase the oven temperature to 400°F (200°C) and bake until the rice is fully cooked.
- Finishing Touches: Remove the foil, sprinkle the Parmesan cheese evenly over the casserole, and bake uncovered for an additional 5 minutes until the cheese melts and turns golden.
- Serve: Let the casserole rest for a few minutes before serving to allow the flavors to settle. Enjoy this creamy, mushroom-infused chicken Marsala casserole warm.
Notes
- For a variation, use white rice instead of brown rice for a softer texture.
- You can substitute the chicken with turkey or shrimp for a different protein option.
- Feel free to adjust the amount of Marsala wine for a more or less intense wine flavor.
- Use low-sodium chicken broth to control the salt content.
Keywords: Chicken Marsala, Casserole, Mushroom Sauce, Brown Rice, Baked Chicken, Comfort Food, Italian Recipe
