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Chicken Marsala Casserole
Chicken Marsala Casserole

Chicken Marsala Casserole
Chicken Marsala Casserole
Source
Ingredients:
1
Servings
  • 1
    lb
     (450 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1
    item
     salt and black pepper to taste
  • 1
    tbsp
     olive oil
  • 240
    ml
     marsala wine
  • 240
    ml
     chicken broth
  • 240
    ml
     heavy cream
  • 480
    ml
     mushrooms, sliced
  • 2
    clove
     garlic, minced
  • 1
    item
     medium onion, finely chopped
  • 2
    tbsp
     flour or cornstarch (optional, for thickening)
  • 2
    tbsp
     butter
  • 1
    tsp
     dried thyme
  • 240
    ml
     shredded mozzarella cheese
  • 120
    ml
     grated parmesan cheese
  • 480
    ml
     cooked rice, pasta, or cauliflower rice
  • 60
    ml
     chopped fresh parsley (for garnish)
Chicken Marsala Casserole
Instructions:
  1. Prepare the Chicken: Preheat your oven to 375°F (190°C).
  2. Season the chicken pieces with salt and black pepper. Heat olive oil in a large skillet over medium heat and cook the chicken until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. In the same skillet, melt butter and add the onions and garlic. Cook until softened and fragrant, about 2 minutes.
  4. Add the sliced mushrooms and cook until they release their moisture and become golden brown, about 5 minutes.
  5. Pour in the Marsala wine, chicken broth, and heavy cream. Stir well and bring to a simmer. If using flour or cornstarch for thickening, mix it with a little water and add to the sauce. Cook until the sauce thickens, about 5 minutes. Season with dried thyme, salt, and black pepper.
  6. In a large baking dish, spread the cooked rice, pasta, or cauliflower rice evenly.
  7. Arrange the cooked chicken pieces on top of the rice.
  8. Pour the Marsala sauce and mushrooms over the chicken.
  9. Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top.
  10. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
  11. Garnish with chopped fresh parsley if desired. Serve hot.
  • 1
    lb
     (450 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1
    item
     salt and black pepper to taste
  • 1
    tbsp
     olive oil
  • 240
    ml
     marsala wine
  • 240
    ml
     chicken broth
  • 240
    ml
     heavy cream
  • 480
    ml
     mushrooms, sliced
  • 2
    clove
     garlic, minced
  • 1
    item
     medium onion, finely chopped
  • 2
    tbsp
     flour or cornstarch (optional, for thickening)
  • 2
    tbsp
     butter
  • 1
    tsp
     dried thyme
  • 240
    ml
     shredded mozzarella cheese
  • 120
    ml
     grated parmesan cheese
  • 480
    ml
     cooked rice, pasta, or cauliflower rice
  • 60
    ml
     chopped fresh parsley (for garnish)
1
Servings
0

Prepare the Chicken: Preheat your oven to 375°F (190°C).

Season the chicken pieces with salt and black pepper. Heat olive oil in a large skillet over medium heat and cook the chicken until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, melt butter and add the onions and garlic. Cook until softened and fragrant, about 2 minutes.

Add the sliced mushrooms and cook until they release their moisture and become golden brown, about 5 minutes.

Pour in the Marsala wine, chicken broth, and heavy cream. Stir well and bring to a simmer. If using flour or cornstarch for thickening, mix it with a little water and add to the sauce. Cook until the sauce thickens, about 5 minutes. Season with dried thyme, salt, and black pepper.

In a large baking dish, spread the cooked rice, pasta, or cauliflower rice evenly.

Arrange the cooked chicken pieces on top of the rice.

Pour the Marsala sauce and mushrooms over the chicken.

Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top.

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.

Garnish with chopped fresh parsley if desired. Serve hot.

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