Chicken Marsala Casserole is a classic Italian-American dish turned cozy casserole. Filled with tender chicken and earthy brown rice and mushrooms bathed in a cream sauce glittering with Marsala wine, this casserole brings multiple layers of flavors together in a simple, satisfying way. Easy enough for weeknight dinners, special enough for a date night at home, this recipe uses the ingredients most commonly found in classic Chicken Marsala and uses them in a way you and your family will love, without requiring too much effort on your part to make it. It is creamy and rich, yet a little fancy.

Why This Chicken Marsala Casserole Is Amazing:

By Category: This Chicken Marsala Casserole is flavor-packed, but also friendly on time a perfect recipe to keep under your belt:

Rich & Creamy: Thanks to the Marsala wine, it has a unique sweetness that marries just so with the creamy sauce.

One-Dish Wonder: So easy to put together and toss in the oven, it begs for little cleanup and everything your need in oné pan.

Hearty and healthy: Packed with protein, fiber and nutrients from lean chicken, brown rice and mushrooms, this casserole is a filling one.

Crowd-Pleasing: Perfect for potlucks or family dinners, when everyone can help themselves to a hearty, flavor-filled portion.

Flexible: These are easy to adapt with the addition of gluten-free pasta or rice, or new proteins or more vegetables.

Key Ingredients:

Here’s the scoop on each of the ingredients and how it helps make this yummy Chicken Marsala Casserole:

Butter and olive oil: Combined to enhance flavors; butter rounds out richness, olive oil avoids burning.

Onion: Adds a slightly sweet note to balance the earthy, chickeny richness of the mushrooms.

Wild mushrooms: For an almost impossibly woody, earthy taste and an amazing concentration of umami, with a little bit of sweetness. Garlic: For an aromatic depth and a little heat that boosts the flavor.

Leading vegetable: Mushrooms: Mushrooms are another leading vegetable featured in this dish that add an earthy, umami flavor that pair so nicely with Marsala wine. The white button or cremini mushrooms will work, but portobello adds a meater flavor.

Flour: Provide the base of the thickness for the sauce and give it a creamy sauce.

Marsala Wine: Succulent and rich, this slightly syrupy wine is what ultimately brings the renowned flavors of the dish. You could substitute white wine, if necessary, but it will slightly change the flavor.

Fat-Free Half & Half: Adds creaminess without the weight. For a thicker sauce, opt for regular half & half and even heavy cream.

Chicken Broth: Helps to create the base of the sauce, lending it a savory depth and assisting in cooking the rice as it bakes.

Brown Rice: The main bulk of the casserole, and a fiber source. It also can be used in place of white rice, though that might shorten the baking time.

Cooked Chicken: Shredded or cubed for protein / texture. Rotisserie chicken or leftover grilled chicken works too, for convenience.

Fresh Parsley: Preserves a fresh, herbaceous note that elevates the dish.

Parmesan Cheese: For nutty, savory flavor at the end of the casserole, and a touch of golden crust on top.

Full list of ingredients with amounts and instructions is in the recipe card at the bottom of the post

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Instructions:

Preheat the Oven

Preheat: Set the oven to 375°F (190°C)

Grease the Casserole Dish: To avoid the cheesy goodness sticking and for easier cleanup.

Prepare the Sauce

Melt butter and oil: Place butter and olive oil in a large skillet and melt over medium-high heat.

Cook Vegetables: Stir in chopped onions and sliced mushrooms and you want to cook these for 5-7 minutes until softened. Stir every now and then so that they cook evenly.

Minced Garlic: Add to then salt and pep and add garlic and cook for 1 minute until smells good.

Add Flour: Sprinkle flour over the mixture, and stir, cooking for 1 minute to cook out the raw flour taste.

Add Liquids

Add Wine: Add the Marsala (or white) wine, sprinkling it all over the chicken as you pour, and bring to a simmer. Simmer for 2–3 minutes, until slightly thickened.

Add Half & Half: Whisk in fat-free half & half, whisking continuously for approximately 2 minutes.

Add Broth: Stir in the chicken broth, then add more broth. Allow the sauce to warm and reduce for another 2-3 minutes.

Assemble the Casserole

Layer Rice: Arrange raw brown rice at the bottom of the casserole dish.

Add Chicken: Top rice with chopped cooked chicken.

Pour Sauce: Pour on the mushroom and sauce mixture over the chicken and rice.

Twist of Parsley: Add a little parsley at the top for flavor as well as extra color.

Bake the Casserole

Cover and Bake: Cover the casserole tightly with foil. Bake in the preheated oven for 45 minutes or so, until the rice is tender and the casserole is bubbly.

Test If Done: If rice isn’t all the way cooked after 45 minutes, raise oven temp to 400 degrees F (200 degrees C) and bake until rice is tender.

Finishing Touches

Cover with Cheese: After the rice is cooking, remove the lid. Evenly sprinkle grated Parmesan cheese over the top.

Melt Cheese: Put the casserole back into the oven for another 5 minutes, until the cheese melts and browns.

Serve

Let It Rest: Take it out of the oven, and allow the casserole to sit for a few minutes, which will help the flavors to meld.

And Serve: Place ladles full on plates & lap up this hearty, creamy, savory Chicken Marsala Casserole.

Serving Suggestions:

This casserole works nicely alongside a handful of simple sides to make a complete, balanced meal:

Green Salad: With the casserole so rich, a crisp salad (arugula, spinach or mixed greens) is a nice contrast.

Eat Warm, or serve with warm garlic bread or slices of a crusty baguette, for dipping.

Steamed Veggies: Broccoli, green beans or asparagus balance out the creaminess.

Storage and Meal Prep Tips:

Got leftovers? Here’s how to wrap up this casserole and eat it later:

Refrigerator: Move to airtight container 3-4 days.

Freezing: This casserole freezes extremely well! Allow it to cool completely, then freeze it in a freezable container for up to three months. Defrost in the refrigerator before reheating.

Reheat: In the oven at 350°F (175°C) until warmed, or microwave individual portions. If the casserole looks dry, add a splash of chicken broth.

Alternatives on Chicken Marsala Casserole:

This recipe is versatile! Here are a couple of easy steps you can take to make it yours:

Gluten Free: Make sure to use a gluten free flour blend for the sauce, and that your chicken broth is gluten free.

Vegetarian Option: Swap in canned chickpeas or cooked white beans for the chicken, and use vegetable broth.

Amp the Veggies: Stir in some spinach or some diced bell peppers for color and a bit of extra nutrition.

Make It Cheesy: Add some shredded mozzarella or Gruyère if you want a cheesy finish.

Conclusion:

This Chicken Marsala Casserole transforms the sophistication of a classic Italian dish into a comforting — and straightforward! — one-dish meal sure to become a family favorite. Each one provides a perfect combination of creamy sauce, tender chicken and savory mushrooms, with a Marsala richness that’s difficult to resist. Serve this fresh out of the oven, or make it ahead for a meal any night of the week!