Chicken Marsala Casserole Recipe | Easy One-Pan Meal

Let’s be real: sometimes you want something that feels fancy without actually requiring you to put on your “serious cook” hat (which, in my case, is a baseball cap that says “Leftovers are my love language”). Enter: Chicken Marsala Casserole.

It’s creamy. It’s cheesy. It’s got mushrooms that make you feel like you’re kind of healthy (spoiler: you’re not). And the best part? It’s all baked into one big dish, meaning less clean-up and more time binge-watching whatever guilty-pleasure show you’re pretending not to love.

Why This Recipe is Awesome?

First off, it’s idiot-proof. And I don’t say that lightly. If you can operate a knife without losing a finger and you can turn an oven on (don’t laugh, some people struggle), you can make this.

Second, this casserole takes the vibes of a classic Italian-American restaurant dish—Chicken Marsala—and turns it into a bubbly, cheesy bake. That means you don’t need to stand over the stove sautéing like a contestant on Chopped. Instead, you throw things together, slide it into the oven, and let the magic happen.

Oh, and it reheats like a dream. Midnight snack? Lunch the next day? Cold bite from the fridge because you have no patience? Yep, it works for all scenarios.

Ingredients

Here’s the squad you’ll be working with. Nothing too complicated, promise:

• 2 lbs chicken breast, cooked and shredded (rotisserie chicken totally counts—no judgment)
• 1 lb mushrooms, sliced (baby bella, white, or whatever was on sale)
• 2 cups Marsala wine (no, don’t drink it all first…save some for the dish)
• 1 cup chicken broth
• 1 medium onion, chopped (crying optional)
• 4 cloves garlic, minced (the more, the merrier)
• 3 tbsp butter (real butter, not that weird margarine imposter)
• 3 tbsp flour (to thicken things up—aka casserole glue)
• 1 cup heavy cream (we’re not counting calories here)
• 1 ½ cups mozzarella cheese, shredded (gooey heaven)
• ½ cup Parmesan cheese, grated (because more cheese = more happiness)
• Salt & pepper (you know, the classics)
• Fresh parsley (optional, but makes it look like you tried harder than you did)

Step-by-Step Instructions

1. Cook the mushrooms and onion. Melt butter in a skillet, toss in mushrooms and onion, and sauté until they’re golden and smelling amazing. Add garlic and give it a quick stir (don’t burn it—burnt garlic is kitchen heartbreak).
2. Make the Marsala sauce. Sprinkle flour over your mushroom mix, stir, then slowly pour in Marsala wine and chicken broth. Stir until it thickens. Add cream. Pat yourself on the back—you just made a sauce.
3. Mix it all together. In a giant bowl (or straight in the casserole dish if you’re lazy like me), combine shredded chicken, sauce, mozzarella, and half the Parmesan. Stir until it looks like something you’d eat.
4. Assemble. Dump it all into a greased casserole dish, sprinkle the rest of the Parmesan on top, and admire your work.
5. Bake. Slide it into a 375°F oven for 25–30 minutes, until bubbly and golden on top. Resist the urge to dive in immediately unless you enjoy molten cheese burns.

Common Mistakes to Avoid

• Skipping the flour. Don’t be that person. Without flour, your sauce will be soup. And unless you’re going for Chicken Marsala Soup (spoiler: that’s not a thing), add the flour.
• Not preheating the oven. I know, I know—“It’ll heat up eventually.” Yeah, and so will your car if you push it down a hill. Preheat, always.
• Using sweet Marsala instead of dry. Unless you want your casserole tasting like dessert wine gone wrong.
• Going stingy on the cheese. Don’t let me down. Cheese is life.

Alternatives & Substitutions

• Chicken: No chicken? Use turkey. Or tofu if you’re feeling virtuous. Or just make it mushrooms-on-mushrooms. Still works.
• Marsala wine: If you can’t find it, go with sherry or a dry white wine. Worst case? Chicken broth + a splash of vinegar. (Not perfect, but hey, it’s Tuesday night dinner, not the Iron Chef finale.)
• Heavy cream: Swap with half-and-half or even Greek yogurt if you want to pretend it’s healthier.
• Cheese: Don’t have mozzarella? Use provolone, Swiss, or literally any melty cheese in your fridge. (Except American singles…please don’t.)

FAQs

Q: Do I have to cook the chicken first?

A: Unless you want raw chicken swimming in cream sauce, yes. Cook it first.

Q: Can I freeze this casserole?

A: Absolutely! Just wrap it tight and freeze. Future You will thank Present You.

Q: What should I serve this with?

A: Garlic bread, pasta, or a sad little salad if you need balance.

Q: Can I make it ahead?

A: Yep. Assemble it, cover, refrigerate, and bake when you’re ready. Lazy Sunday meal prep = weekday win.

Q: Do I really need fresh parsley on top?

A: No. But it does make it look like you know what you’re doing.

Q: Can I use margarine instead of butter?

A: Technically yes. Spiritually? No.

Related Recipe:

• One Pot Mexican Rice Casserole Recipe
• Sweet Baby Ray’s Crockpot Chicken Recipe
• Creamy Mushroom Mozzarella Bake Recipe

Final Thoughts

There you have it: Chicken Marsala Casserole that tastes like you slaved away in the kitchen when really, you were just tossing things into a dish while half-distracted by TikTok.

It’s rich, cozy, cheesy, and basically foolproof. The kind of recipe that makes people go, “Wow, you made this?” and you just smile, nod, and pretend it wasn’t the easiest thing ever.