Description
A delightful twist on the classic Italian Chicken Marsala, this casserole combines tender chicken, mushrooms, and a rich sauce for a cozy meal.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breast, cut into bite-sized pieces
- 1 cup mushrooms, sliced (cremini or button)
- ½ cup onion, diced
- 2 cloves garlic, minced
- 1 cup Marsala wine or sparkling grape juice
- 1 cup chicken broth
- 1 cup heavy cream or half-and-half
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1 cup cooked pasta (like penne or rotini) or rice
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Heat a large skillet with olive oil over medium heat, adding the diced onion and cooking for about 5 minutes until translucent.
- Add the sliced mushrooms to the skillet and cook until softened, about 3-4 minutes.
- Incorporate the chicken pieces, seasoning with salt, pepper, and Italian seasoning, and cook until lightly golden brown.
- Pour in the Marsala wine and chicken broth, bringing it to a simmer for about 5 minutes.
- Stir in the heavy cream and mix everything together well.
- Combine cooked pasta or rice with the chicken and mushroom mixture in a large casserole dish.
- Sprinkle shredded mozzarella cheese over the top.
- Bake for 25-30 minutes, or until the cheese is bubbling and lightly browned.
- Let it cool for a few minutes before serving.
Notes
Consider using whole grain pasta for added fiber or Greek yogurt for a lighter alternative. Garnish with fresh parsley for color.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 85mg