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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.  
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Keyword: Chicken Marsala Casserole
Servings: 8
Author: Amanda Rettke


  • 2-3 chicken breasts, cooked and diced
  • 1/2 pound Ziti, cooked al dente
  • 1 tablespoon olive oil
  • 16 ounces fresh mushrooms, sliced
  • 1 small yellow onion, halved and sliced thin
  • 1 clove garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup dry marsala wine
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups chicken broth
  • 1/2 cup freshly grated parmesan cheese
  • 4 ounces fresh mozzarella, cut into small cubes
  • 3 tablespoons fresh parsley, chopped


  • 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.