CHICKEN MARSALA CASSEROLE

There are very few things in life that I enjoy more than a heaping bowl of pasta. This Chicken Marsala Casserole puts a uniquely Minnesotan twist on a traditional Italian dish. The first time I ever had Chicken Marsala, it was served over a bed of linguine noodles, and I absolutely loved it! I’ve seen chicken marsala served over mashed potatoes as well as over a bed of rice too. If you ask me, you could put that creamy wine sauce on just about anything and it would be amazing! I just love how the mushrooms caramelize just enough to bring out their earthy sweetness. I decided to make it into a casserole because who doesn’t love a recipe that you can make ahead of time and pop in the oven to bake when you are ready?!

Why You’ll Love This Recipe

This Chicken Marsala Casserole combines the rich flavors of a classic Italian dish with the comforting ease of a casserole. It’s perfect for busy weeknights or as a make-ahead meal for gatherings. Plus, the creamy sauce and caramelized mushrooms add irresistible depth.

Kitchen Equipment You’ll Need

• Large skillet
• 9-inch-by-13-inch casserole dish
• Foil
• Oven

Ingredients

• 2 tablespoons of butter
• 2 tablespoons olive oil
• 1 small onion, diced
• 5 garlic cloves, minced
• 16 ounces mushrooms, sliced
• 1 1/2 tablespoons flour
• 1/2 cup Marsala wine (or white wine)
• 1/2 cup fat-free half & half
• 2 cups low-sodium chicken broth or stock
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup brown rice, uncooked
• 2 packed cups coarsely chopped cooked chicken
• 1/4 cup chopped fresh parsley
• 2 tablespoons grated Parmesan cheese

Step-by-Step Instructions

1. Preheat the oven to 375°F.
2. In a large skillet, heat the butter and oil over medium-high heat until just melted.
3. Add the onions and mushrooms and cook, stirring occasionally, until softened, about 5-7 minutes.
4. Add the garlic and season with salt and pepper. Sprinkle the flour on top and stir in for 1 minute.
5. Stir in the Marsala wine and cream, and simmer, stirring occasionally, until slightly thickened, about 3 minutes.
6. Stir in 2 cups of broth/stock.
7. Spray a 9-inch-by-13-inch casserole dish with non-stick spray and spread the rice in an even layer.
8. Top with the chicken, pour the mushroom gravy on top, and sprinkle the parsley over everything.
9. Cover tightly with foil and bake until bubbly, about 45 minutes. If your rice is not cooked, turn the oven up to 400°F and bake until rice is fully cooked. (For white rice, bake at 350°F for 35 minutes.)
10. Remove the foil, sprinkle the Parmesan on top, and bake for 5 minutes more.

Tips for Success

• Use fresh mushrooms for the best flavor.
• Ensure your foil is tightly sealed to keep moisture in and help the rice cook properly.

Additional Tips or Variations

• Swap out brown rice for white rice or even pasta, adjusting cooking times accordingly.
• Add a splash of lemon juice for a zesty kick.

Nutritional Highlights (Per Serving)

Each serving of Chicken Marsala Casserole is loaded with protein and is a great source of vitamins from the mushrooms and parsley.

Frequently Asked Questions (FAQ)

Can I make this casserole in advance?

Yes, you can prepare the casserole and refrigerate it for up to 24 hours before baking.

What can I use as a substitute for Marsala wine?

You can use white wine or a mixture of grape juice and a splash of brandy for a non-alcoholic option.

Conclusion

This Chicken Marsala Casserole is a delightful twist on a beloved classic, perfect for any occasion. Try it out and let me know how it turns out for you. Feel free to share your experiences and any creative variations you come up with!