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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.  

Course Main Course
Cuisine American
Keyword Chicken Marsala Casserole
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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


  1. Preheat oven to 400 °F.
  2. 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).
  3. Reduce heat to medium-high, add onions, salt, and pepper and saute until the liquid is nearly evaporated.
  4. Add garlic and cook for 1-2 more minutes (take care not to burn)
  5. Add Marsala, stirring occasionally, until it has been reduced by half (or more).
  6. Add butter, and once melted, add flour and stir until it has fully incorporated.
  7. Add chicken broth, a little at a time, scraping the bottom of the pan and stirring constantly, repeat until all broth has been added.
  8. Simmer for 2 minutes, stirring frequently; until the sauce begins to thicken.
  9. Remove pan from heat.
  10. Add noodles, chicken, mozzarella, parsley, and half the parmesan and stir to combine.

  11. Top with remaining parmesan.
  12. Bake for 25 to 30 minutes, until edges of pasta, are golden brown.

Recipe Video