Easy Marsala Chicken Casserole Recipe with Mushrooms and Parmesan
Ingredients:
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 cup sliced mushrooms
- 3 cloves garlic, minced
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 2 tablespoons butter, melted
- 1/4 cup chopped parsley for garnish
Directions:
- Preheat the oven to 375°F (190°C).
- Season chicken pieces with salt and pepper.
- In a large skillet, heat olive oil over medium heat. Add chicken and cook until browned. Remove chicken and set aside.
- In the same skillet, add mushrooms and garlic, cooking until mushrooms are tender.
- Pour in Marsala wine and chicken broth, bringing to a simmer. Add cream and thyme, cooking until the sauce thickens slightly.
- Return the chicken to the skillet and stir to combine.
- In a baking dish, pour the chicken and sauce mixture. Sprinkle with Parmesan cheese and breadcrumbs.
- Drizzle with melted butter and bake for 25-30 minutes, until the top is golden and bubbly.
- Garnish with chopped parsley before serving.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes | Kcal: 450 kcal | Servings: 4 servings
FAQs:
- What type of chicken is best for Marsala Chicken Casserole?
- Boneless, skinless chicken breasts are ideal for this recipe. They should be cut into bite-sized pieces for even cooking and ease of serving.
- Can I use a different type of mushroom in this recipe?
- Absolutely! While the recipe calls for regular sliced mushrooms, feel free to use any variety you like such as portobello, cremini, or shiitake for different flavors.
- What can I use instead of Marsala wine?
- If you don’t have Marsala wine, you can substitute it with another fortified wine like Madeira or dry sherry. For a non-alcoholic version, try using more chicken broth with a teaspoon of balsamic vinegar.
- How do I know when the casserole is ready?
- The casserole is ready when the top is golden and bubbly, usually after 25-30 minutes in the oven. Make sure the chicken is cooked through and the sauce has thickened.
- Can I prepare Marsala Chicken Casserole ahead of time?
- Yes, you can assemble the casserole ahead of time and refrigerate it. Just add a few extra minutes to the baking time if you’re putting it in the oven straight from the fridge.
- Is this dish suitable for freezing?
- Yes, you can freeze the casserole either before or after baking. If freezing before baking, add baking time when you’re ready to cook. If freezing after, just reheat in the oven until thoroughly warmed.
- Can I add other vegetables to this casserole?
- Of course! Feel free to add vegetables like spinach, bell peppers, or sun-dried tomatoes for extra flavor and nutrition.
- What can I serve with Marsala Chicken Casserole?
- This casserole pairs well with a variety of sides such as rice, pasta, roasted vegetables, or a fresh salad.
- How can I make this recipe lighter?
- For a lighter version, you can use half-and-half or a light cream in place of heavy cream, and reduce the amount of Parmesan cheese and breadcrumbs.
- What’s the best way to store leftovers?
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until hot.