Marsala Chicken Mushroom Casserole

Indulge in the rich, comforting flavors of Marsala Chicken Mushroom Casserole, a dish that combines tender, golden-browned chicken breasts with a creamy Marsala wine and mushroom sauce, all baked to bubbly perfection. Featuring savory aromas of garlic and baby bella mushrooms, this hearty casserole is topped with a layer of grated Parmesan cheese for an irresistible finish. Perfect for a cozy family dinner, this recipe is easy to prepare with a 20-minute prep time and ready to serve in just under an hour. Serve it over wide egg noodles for a complete, satisfying meal, or pair it with crusty bread for a rustic touch. This versatile casserole is sure to impress with its elegant yet approachable flavor profile—ideal for weeknights or special occasions alike!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1.5 pounds boneless, skinless chicken breasts
• 0.5 cups all-purpose flour
• 1 teaspoons salt
• 0.5 teaspoons black pepper
• 2 tablespoons olive oil
• 1 tablespoons unsalted butter
• 3 garlic cloves, minced
• 8 ounces baby bella mushrooms, sliced
• 0.75 cups dry Marsala wine
• 0.5 cups chicken broth
• 0.5 cups heavy cream
• 0.5 cups Parmesan cheese, grated
• 2 tablespoons fresh parsley, chopped (optional, for garnish)
• 12 ounces wide egg noodles (optional, for serving)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the chicken breasts in half horizontally to create thinner cutlets. Season both sides with salt and pepper.

Step 3

Dredge the chicken cutlets in the all-purpose flour, shaking off any excess.

Step 4

Heat the olive oil and butter in a large skillet over medium-high heat. Sear the chicken cutlets in batches until golden brown on each side, about 2-3 minutes per side. Remove the chicken and set aside.

Step 5

In the same skillet, add the minced garlic and sliced mushrooms. Cook over medium heat until the mushrooms are softened and the liquid has evaporated, about 5 minutes.

Step 6

Pour in the Marsala wine, scraping up any browned bits on the bottom of the skillet. Simmer for 2-3 minutes to reduce slightly.

Step 7

Stir in the chicken broth and heavy cream, and bring the mixture to a gentle simmer. Cook for 5 minutes, allowing the sauce to thicken.

Step 8

Return the seared chicken to the skillet, coating each piece with the sauce and mushrooms.

Step 9

Transfer the chicken and sauce to a greased 9x13-inch casserole dish. Sprinkle Parmesan cheese evenly over the top.

Step 10

Bake in the preheated oven for 20-25 minutes, or until the chicken is fully cooked and the sauce is bubbling.

Step 11

Optional: While the casserole is baking, cook the wide egg noodles according to package instructions. Drain and toss with a little butter or olive oil.

Step 12

Remove the casserole from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley, if desired.

Step 13

Serve the Marsala Chicken Mushroom Casserole over the prepared egg noodles, or enjoy it on its own with crusty bread.

Nutrition Facts

Serving size	(1830.5g)

Amount per serving	% Daily Value*
Calories	3066.9

Total Fat 125.0g	0%
Saturated Fat 52.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 868.0mg	0%
Sodium 3909.2mg	0%
Total Carbohydrate 167.9g	0%
Dietary Fiber 8.5g	0%
Total Sugars 22.1g
Protein 256.7g	0%

Vitamin D 22.7IU	0%
Calcium 623.5mg	0%
Iron 16.4mg	0%
Potassium 3087.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.8%

Protein: 36.4%

Carbs: 23.8%