Chicken Marsala Casserole

If Chicken Marsala Casserole sounds like something you’d order at a little Italian spot and then daydream about for the next three days… same. And the best part? You can make that rich, cozy vibe happen at home—in one humble 9×13 dish—without doing a sink-full of dishes (because honestly, who has the emotional bandwidth for that?).

This is the kind of dinner that saves a busy weeknight and feels fancy enough for company. You get tender chicken, earthy mushrooms, a creamy Marsala sauce, and brown rice that cooks right in the casserole. It’s comfort food with a tiny blazer on—still cozy, just a little more put-together.

I’m Aneta from Chicken Magic Recipes, and if there’s one thing I love, it’s turning “sounds complicated” into “wow, that was easy.” Let’s make some chicken magic.

Why You’ll Love This Chicken Marsala Casserole

• One pan, big payoff. It tastes like you worked harder than you did.
• Weeknight-friendly. The steps are simple, and the oven does the heavy lifting.
• Family-proof. Creamy sauce + chicken + rice = picky-eater peace treaty.
• Leftovers are even better. The flavors settle in overnight like they own the place.

Ingredients You’ll Need

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 small onion, diced
• 5 cloves garlic, minced
• 16 ounces mushrooms, sliced
• 1½ tablespoons flour
• ½ cup Marsala wine (or white wine)
• ½ cup fat-free half & half
• 2 cups low-sodium chicken broth or stock
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 cup uncooked brown rice
• 2 cups coarsely chopped cooked chicken (or about 1½ cups shredded cooked chicken)
• ¼ cup fresh parsley, chopped
• 2 tablespoons grated Parmesan cheese

How to Make Chicken Marsala Casserole

1) Preheat the Oven

Set your oven to 375°F (190°C).

Grease a 9×13 casserole dish. This is your future self saying thank you—because scraping baked-on sauce is not a hobby.

2) Build the Flavor Base

In a large skillet over medium-high heat, melt together the butter and olive oil.

Add the onion and mushrooms. Cook for 5–7 minutes, stirring now and then, until the onions soften and the mushrooms release their juices.

Add garlic, then season with salt and pepper. Cook for 1 minute, just until it smells like you know what you’re doing.

3) Make the Sauce

Sprinkle the flour over the veggies. Stir and cook for about 1 minute—this helps the sauce thicken and keeps it from tasting like raw flour (nobody wants “flour vibes” in their dinner).

Slowly pour in the Marsala wine (or white wine). Bring it to a gentle simmer and cook for 2–3 minutes until it starts to thicken a little.

Stir in the half & half, cooking for about 2 minutes, stirring the whole time.

Pour in the chicken broth, stirring until everything looks smooth and cozy. Let it gently heat for 2–3 minutes.

4) Assemble the Casserole

Spread the uncooked brown rice evenly in the bottom of your greased casserole dish.

Add the cooked chicken on top, spreading it out so every scoop later has chicken (because the “I only got rice” complaint is very real).

Pour the mushroom Marsala sauce over everything, spreading it so the rice is fully covered.

Sprinkle the fresh parsley on top for a pop of brightness. (If your family side-eyes green things, tell them it’s “confetti.” Works weirdly often.)

5) Bake

Cover tightly with foil—tight matters here because the rice needs steam to cook.

Bake for about 45 minutes, or until it’s bubbly and the rice is tender.

If the rice isn’t fully cooked after 45 minutes, bump the oven to 400°F (200°C) and keep baking until it’s done.

6) Finish Like a Pro

Once the rice is tender, remove the foil.

Sprinkle the Parmesan evenly across the top and return to the oven for 5 more minutes, until the cheese melts and turns a little golden.

7) Serve

Let the casserole sit for a few minutes before serving. It thickens slightly and holds together better—kind of like us after a deep breath.

Scoop it onto plates and enjoy that creamy, savory Chicken Marsala Casserole goodness.

Aneta’s Tips for Foolproof Results

• Cover it like you mean it. If foil is loose, steam escapes and your brown rice might stay crunchy. Nobody wants “surprise al dente” rice.
• Mushrooms = flavor sponge. Don’t rush them. Let them cook until they give up their liquid and start turning golden. That’s where the deep, savory flavor comes from.
• Sauce too thick? Add a splash more broth before baking.
• Sauce too thin? Simmer it one extra minute before pouring it into the dish.
• Wine swap: If you’re using white wine, go for something dry. Sweet can throw the whole flavor balance off.
• Don’t stress if the sauce looks a little weird at first. It happens when dairy meets heat. Keep stirring—it’ll smooth out. (Like life. Except faster.)

A Little Story From My Kitchen

The first time I made a Marsala-style dish at home, I thought it had to be “restaurant-level complicated.” Spoiler: it does not. I was also juggling a busy day and a very hungry household—so I turned it into a casserole with rice and everything baked together.

And let me tell you… the silence at the dinner table? That magical, rare, “everyone is eating and not asking questions” silence? That’s how I knew it was a keeper.

Now it’s one of my go-to meals when I want comfort food that feels special—without turning my kitchen into a disaster zone.

FAQs About Chicken Marsala Casserole

Bring Some Magic to Dinner Tonight

If you’ve been craving something cozy, creamy, and “I totally have my life together”-level satisfying, this Chicken Marsala Casserole is it. It’s comforting without being fussy, hearty without being heavy, and it turns an ordinary night into something that feels like a little win.

Make it once, and I’m betting it’ll slide right into your regular rotation—because when dinner tastes this good and cleanup stays reasonable, that’s real kitchen magic.

Keep the Chicken Magic Going

If you loved the cozy, creamy vibe of Chicken Marsala Casserole, here are a few more feel-good dinners you might want to try next—because having a “backup plan” meal is basically a life skill:

• Craving another warm, creamy bake? Try Creamy Asparagus Chicken Casserole for a fresh, cozy twist.
• Want a bold casserole night with a little kick? Buffalo Chicken Casserole brings the fun (and the flavor) without extra stress.
• If you’re in a “dump it, bake it, done” mood, you’ll love Dump and Bake Chicken Parmesan Casserole—perfect for those I can’t even evenings.
• And if you’re all about that creamy sauce life, don’t miss Chicken with Boursin Sauce for a rich, dreamy dinner that feels restaurant-ish at home.

Before you go—if you made this recipe, I’d love to hear how it turned out! Leave a quick review and tap your star rating ⭐⭐⭐⭐⭐ (be honest—your stars help other readers pick their next dinner too!).

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