Chicken Marsala Casserole
Creamy and Rich Chicken Marsala Casserole is a dinner staple, with piles of seasoned chicken, fresh cut mushrooms and the perfect al dente ziti noodles all in a creamy wine sauce.
Servings: 8 people
Calories: 342kcal
Ingredients
- 3 boneless skinless chicken breasts, cooked and cubed
- ½ pound Ziti, cooked al dente
- 1 tablespoon olive oil
- 16 ounces fresh mushrooms, sliced
- 1 small yellow onion, halved, thinly sliced
- 1 clove garlic, minced
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup dry marsala wine
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- ½ cup freshly grated parmesan cheese, divided
- 4 ounces fresh mozzarella, cut into small cubes
- 3 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 400°F.
- In a large oven-safe Dutch oven, or stockpot, heat oil until it starts to sizzle. Add mushrooms and cook for about 2 minutes (just until they start to brown).
- Reduce heat to medium-high. Add onions, salt, and pepper and saute until the liquid is nearly evaporated.
- Add garlic and cook for 1-2 more minutes (take care not to burn)
- Add Marsala, stirring occasionally, until it has been reduced by half (or more).
- Add butter, and once melted, add flour and stir until it has fully incorporated.
- Add chicken broth, a little at a time, scraping the bottom of the pan and stirring constantly, repeat until all broth has been added.
- Simmer for 2 minutes, stirring frequently, until the sauce begins to thicken.
- Remove pan from heat.
- Add noodles, chicken, mozzarella, parsley, and half the parmesan and stir to combine.
- Top with remaining parmesan.
- Bake for 25 to 30 minutes, until edges of pasta, are golden brown.
Nutrition
Serving: 1portion | Calories: 342kcal