Creamy Chicken Marsala Casserole
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This creamy chicken marsala casserole is destined to be the new family favorite in your home. Perfect for weeknights, date nights, or just about any night, you can’t go wrong when you make this easy chicken marsala casserole.
Chicken marsala is one of my absolute favorite recipes. There is something about all of the flavors together that is just irresistible. This recipes makes use of condensed soups as part of my chicken marsala ingredients to make this casserole extra creamy and totally delicious.
Why You’ll Love This Simple Chicken Marsala Recipe
- Classic flavors but less work! This recipe has all the classic flavors of Maggiano’s chicken marsala but in casserole form.
- Pure comfort food! This casserole is so creamy and delicious. It hits checks all the comfort food recipe boxes.
- Great for a crowd! This recipe serves 8 hearty servings so you can easily feed family and friends.
- Shortcut friendly! We take a few shortcuts in this recipe to make it extra simple but also super delicious.
- Freezer Friendly! You can freeze this just before the baking step. Then, thaw and bake when you are ready to eat.
Classic Chicken Marsala Ingredients
Typically, chicken marsala ingredients include:
- Chicken breasts
- Flour
- Butter
- Mushrooms
- Shallots or onion
- Marsala wine
- Heavy cream
For this recipe, we’ve changed it up a bit to make the recipe super easy and to include pasta in the dish versus being on the side. In place of heavy cream, I’ve added condensed cream of chicken and condensed cream of mushroom soups. You can use canned versions from the store or make your own!
Don’t worry about the changes to the classic recipe ingredients, though! You still get all that delicious, earthy mushroom taste along with the creaminess of the original.
This pasta casserole is all about being easy and simple to make. I used leftover rotisserie chicken to make it even faster, but you can easily cook cut-up chicken pieces and use them in this recipe instead. You would just want to cook the chicken prior to cooking down the onion and mushrooms.
Chicken Marsala Casserole Variations
This creamy chicken marsala is so versatile too! Some great ways to change this up while still getting that yummy chicken marsala flavor include:
- Change up the pasta shape to include any short cut pasta that you like (think ziti, penne, etc.).
- Replace the pasta with your favorite low-carb option (butternut squash noodles would work great here).
- Swap out the condensed cream of chicken soup for a second condensed cream of mushroom soup for more mushroom flavor.
- Add in small broccoli florets, asparagus pieces, or chopped spinach for some vegetables.
Now, I know I refer to this as a casserole but all the photos show it in a pan. If you have an oven-proof skillet like this, you can easily just do the baking portion right in the skillet versus transferring to another dish. After all, less dishes to wash is always better.
I have frequently made this and portioned half into a separate container to freeze and bake later. Just do that step prior to baking the casserole. Although, I find my family loves this chicken marsala casserole so much that I get lots of requests for seconds.
Other Great Casserole Recipes
If you love this recipe for creamy chicken marsala casserole, be sure to check out these other great recipes that would be perfect for using condensed soups.
- Tater Tot Casserole
- The Best Green Bean Casserole
- Easy Chicken and Rice Casserole
- Baked Pork Chops with Mushroom Soup
Chicken Marsala Casserole
Ingredients
Casserole
- 12 ounces rigatoni pasta
- 2 Tablespoons butter
- 1 small onion finely diced
- 3 cups mushrooms roughly chopped
- 2 cloves garlic finely minced
- 2/3 cup Marsala wine
- 2/3 cup chicken broth
- 10 ounce can condensed cream of mushroom soup
- 10 ounce can condensed cream of chicken soup
- 1 cup cooked chicken breast chopped or shredded
Topping
- 2 Tablespoons butter melted
- 1/4 cup panko crumbs
Instructions
- Heat a large pot of water over medium heat. Once boiling, add salt and return to boiling. Add pasta and cook for 5 minutes.12 ounces rigatoni pasta
- In a large, oven-proof skillet, melt butter over medium heat. Add onion and cook for 2-4 minutes, stirring occasionally.2 Tablespoons butter, 1 small onion
- Stir in mushrooms. Season with salt and pepper. Cook for an additional 5 minutes. Stir in garlic and cook for 1-2 minutes.3 cups mushrooms, 2 cloves garlic
- Stir in Marsala wine, chicken broth, and both condensed soups. Bring to a boil and reduce heat to low. Stir pasta and chicken into skillet.2/3 cup Marsala wine, 2/3 cup chicken broth, 10 ounce can condensed cream of mushroom soup, 10 ounce can condensed cream of chicken soup, 1 cup cooked chicken breast
- Meanwhile, preheat oven to 375 degrees.
- In a small bowl, mix together melted butter and panko crumbs. Sprinkle on top of pasta.2 Tablespoons butter, 1/4 cup panko crumbs
- Transfer skillet to oven and cook for 10-15 minutes or until topping is lightly browned and casserole is heated through.
Notes
- Casserole can be frozen prior to baking. Thaw before baking.
Nutrition
