Chicken Marsala Casserole takes all the flavors you know and love about this classic Italian dish and turns them into a comforting casserole, making it a terrific family dinner option that tastes like a fancy restaurant meal.
Apparently chicken marsala is a popular dish because it was in the Top 10 most searched recipes on Google for 2016. I know I enjoy a good chicken marsala and used to order it at our favorite local Italian restaurant (which has since closed – sad face). The closing of that favorite restaurant is what inspired me to create this Chicken Marsala Casserole. I decided to take the flavors of a classic chicken marsala and turn it into a family-pleasing casserole that uses help from a store-bought rotisserie chicken for convenience. I am a huge fan of the rotisserie chicken. I use it a lot in recipes like THIS and THIS.
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While I’m quite confident in my cooking and recipe creating abilities there’s no way I could have been a chef. For one thing I’m just not that bad-ass. I’m an introvert who enjoys my couch and fuzzy blanket. But for another I get squeamish around raw chicken. Beef and pork don’t bother me so much. But with chicken my gag reflex is kinda strong when I’m trimming them for cooking. Am I just weird? Can anyone else relate?
There is nothing to be squeamish about with this recipe though. Onions and mushrooms are browned in butter and olive oil. Cooked chicken is stirred in followed by a healthy amount of Marsala wine (the alcohol cooks out). I thickened the mixture with a bit of cornstarch and then stirred it into egg noodles that had been cooked in chicken broth. Sour cream gives it an extra creamy texture and it’s topped with buttered bread crumbs and fresh parsley. Sounds good, right? You’ve gotta try it!
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Chicken Marsala Casserole
Ingredients
- 8 ounces egg noodles
- 4 cups chicken broth
- 2 cups water
- 2 tbsp olive oil
- 3 tbsp butter divided
- 1 sweet onion chopped
- 16 oz button mushrooms stemmed and chopped
- 1 rotisserie chicken shredded
- 1 cup Marsala wine
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp cornstarch
- 1 tbsp water
- 1/3 cup sour cream
- 1/3 cup Panko bread crumbs
- 1/4 cup parsley chopped
Instructions
- Preheat oven to 375 degrees. Butter a casserole dish and set aside.
- Bring the chicken stock and water to a boil. Reduce to simmer, add egg noodles, and cook according to package directions until tender. Drain most of liquid (leave about 1/2 cup in with the noodles). Cover and set aside.
- In a large, non-stick skillet over medium-high heat, add the olive oil and 2 tablespoons of butter to melt.
- Add the onions and mushrooms and cook until browned, about 8-10 minutes. Add the chicken, salt and pepper and stir to combine.
- Add the Marsala wine and allow to simmer for 5 minutes.
- Whisk together the cornstarch and one tablespoon of water and stir into the chicken Marsala mixture.
- Add the chicken Marsala mixture to the cooked noodles.
- Add the sour cream and stir until completely combined.
- Spread the casserole evenly into the dish.
- Microwave the remaining tablespoon of butter. Stir the melted butter into the Panko bread crumbs. Add the parsley and stir to combine.
- Top the casserole with bread crumb mixture. Bake the casserole for 20 minutes. Serve immediately.
Nutrition
More delicious Italian recipes with a twist:
- Slow Cooker Italian Chicken Sandwiches
- Grilled Lemon Chicken Alfredo
- Italian Chicken and Noodles with Green Bean Croutons
- Chicken Piccata Casserole
Kristen says
Chicken Marsala is one of my all time favorites! Love this spin on it!
foodtasticmom says
Thanks Kristen. I hope you try it!
Lane & Holly @ With Two Spoons says
This looks heavenly! There is something about onions and breadcrumbs that gets me every time!
foodtasticmom says
Thank you! Me too, carbs on top of carbs 🙂
fabiola@notjustbaked says
I love that you made this a casserole, so easy!
foodtasticmom says
Thanks, I hope you try it!
Megan @ MegUnprocessed says
This is such a flavorful chicken dish.
foodtasticmom says
Thank you Megan
DessertForTwo says
I love these flavors!
foodtasticmom says
Thank you!
Cindi wallace says
Thanks for this recipe! I didn’t have time for real chicken Marsala so I googled casserole and got your recipe!
foodtasticmom says
Awesome. I hope you like it!
Emily says
What a great idea to make this into a casserole, I’d absolutely love it for dinner!
foodtasticmom says
Thank you Emily!
Elaine @ Dishes Delish says
I love chicken marsala and how fantastic is it that you made a casserole with these delicious flavors? Brilliant! Hubby goes ga-ga over marsala and now I have a new dish to serve him!
foodtasticmom says
I hope you try it!
Jamie says
What a fun spin on a classic! Definitely pinning for later. Thank you for sharing!
foodtasticmom says
Thanks for the Pin, I appreciate it!
Gloria says
What a great family meal any night of the week. This is the perfect “potluck” dish to take as well. I would love any leftovers (not sure there would be any) for lunch the next day.
foodtasticmom says
You’re right, this would be a great potluck dish!
Veena Azmanov says
Wow, this Chicken Marsala Casserole looks very tasty! Very interesting combination of ingredients. I really like! I want to try it immediately and I’m sure it’s very tasty! Thank you for sharing this great recipe! YUM!
foodtasticmom says
Thank you Veena!
Pam says
I had to laugh about your comment on raw chicken. I wish I’d had my Mama teach me to cut up chicken the way she did – with a pulley bone. But event if I had, I’m afraid I still wouldn’t be able to handle the job. Nice dish!
foodtasticmom says
With a pulley bone? I’ve never heard of that. Glad to know I’m not the only one who is squeamish around raw chicken!
Shea says
What do you think about adding cream cheese to this to make it creamier? I added extra sour cream and it was delicious I’m just wondering!
foodtasticmom says
I have added cream cheese to hot dishes before and it works well. I think you should try it!
Karen Miller says
I made this tonight and my husband said “This is really good!” Twice. I think he wants me to add this casserole to our regular rotation. I was hoping he’d like it because I really thought it was good too. I didn’t have rotisserie chicken and instead sliced and seasoned two boneless, , skinless chick breasts. Next time I’ll use rotisserie to make it faster. Since there were only the two of us I saved half in a separate casserole for the freezer.
foodtasticmom says
I love receiving feedback like this. Thank you for taking the time to write. So glad you enjoyed my recipe!