Can I make Chicken Marsala Casserole ahead of time?

Yes! You can prep the sauce and chop the cooked chicken ahead. When you’re ready, assemble and bake. If everything is cold from the fridge, add a few extra minutes to the bake time.

What’s the best cooked chicken to use?

Rotisserie chicken is the busy-day hero here. Leftover baked chicken or poached chicken works great too—anything cooked and ready to go.

Can I use white rice instead of brown rice?

You can , but white rice cooks faster and may turn mushy if baked the full time. If you switch, reduce bake time and keep an eye on the liquid level.

How do I store leftovers?

Store leftovers in an airtight container in the fridge for 3–4 days . Reheat with a splash of broth to bring the creamy texture back.

Yes—freeze in portions for easy lunches. The rice may soften a bit when reheated, but the flavor stays delicious.

Chicken Marsala Casserole: Cozy, Powerful Comfort in 1 Pan

Description

Creamy, cozy, and packed with flavor, this Chicken Marsala Casserole combines tender chicken, earthy mushrooms, and brown rice baked in a rich Marsala cream sauce. It’s an easy one-pan dinner that feels special enough for guests but simple enough for busy weeknights.

Ingredients

Scale

2 tablespoons butter
2 tablespoons olive oil
1 small onion, diced
5 cloves garlic, minced
16 ounces mushrooms, sliced
1½ tablespoons all-purpose flour
½ cup Marsala wine (or dry 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 1½ cups shredded chicken)
¼ cup fresh parsley, chopped
2 tablespoons grated Parmesan cheese

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Instructions

Preheat oven to 375°F (190°C). Grease a 9×13-inch casserole dish.
Cook vegetables: In a large skillet, melt butter and olive oil over medium-high heat. Add onion and mushrooms. Cook 5–7 minutes until softened and mushrooms release their juices.
Add garlic, salt, and pepper. Cook 1 minute until fragrant. Sprinkle flour over mixture and cook another minute.
Make sauce: Slowly pour in Marsala wine and simmer 2–3 minutes until slightly thickened. Stir in half & half and cook 2 minutes. Add chicken broth and simmer 2–3 minutes until combined and slightly thickened.
Assemble casserole: Spread uncooked brown rice evenly in prepared dish. Top with cooked chicken. Pour mushroom Marsala sauce evenly over the top. Sprinkle parsley over mixture.
Bake: Cover tightly with foil and bake 45 minutes, or until rice is tender and casserole is bubbly. If needed, increase oven to 400°F and bake a few additional minutes until rice is fully cooked.
Remove foil, sprinkle Parmesan cheese on top, and return to oven for 5 minutes until melted and lightly golden.
Let rest 5 minutes before serving

Notes

Make sure the foil is tightly sealed to allow the rice to steam properly.

Rotisserie chicken works perfectly in this recipe.

If sauce seems too thick before baking, add 2–3 tablespoons extra broth.

Leftovers store well for up to 4 days in the refrigerator.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dinner
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 portion (about 1½ cups)
Calories: 410 kcal
Sugar: 4 g
Sodium: 640 mg
Fat: 16 g
Saturated Fat: 6 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 3 g
Protein: 30 g
Cholesterol: 85 mg