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Creamy Marsala Chicken Casserole Recipe

Creamy Marsala Chicken Casserole Recipe

Tender chicken, buttery mushrooms, and egg noodles bake in a silky Marsala cream sauce topped with melty cheese. Cozy, elegant, and weeknight-friendly.
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Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6

Ingredients
 

Main Ingredients

  • 8 oz wide egg noodles, uncooked
  • 1.75 lb boneless skinless chicken thighs, cut into bite-size pieces
  • 1.5 tbsp olive oil
  • 2 tbsp unsalted butter divided
  • 1.25 tsp kosher salt divided, plus more to taste
  • 1 tsp black pepper plus more to taste
  • 12 oz cremini mushrooms, sliced
  • 1.25 cup diced yellow onion
  • 1 tbsp minced garlic
  • 3 tbsp all-purpose flour
  • 0.75 cup dry Marsala wine
  • 1.5 cup low-sodium chicken broth
  • 0.75 cup heavy cream
  • 1 tsp Dijon mustard
  • 1 tsp chopped fresh thyme leaves
  • 0.5 cup finely grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 0.25 cup chopped fresh parsley for garnish
  • 0.25 tsp red pepper flakes optional

Instructions

Preparation Steps

  • Heat oven to 375°F. Lightly grease a 9x13-inch baking dish.
  • Boil noodles in salted water until just shy of al dente, 5–6 minutes. Drain and set aside.
  • Pat chicken dry. Season with about 1 teaspoon salt and the black pepper.
  • Warm olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Brown chicken in two batches, 5–6 minutes total. Transfer to a plate.
  • Melt remaining butter in the skillet. Cook mushrooms and onion with a pinch of salt until browned and tender, 6–8 minutes. Stir in garlic for 30 seconds.
  • Sprinkle flour over the vegetables. Cook, stirring, for 1 minute to form a paste.
  • Pour in Marsala wine and scrape up browned bits. Simmer 2 minutes to reduce slightly.
  • Stir in broth, cream, Dijon, and thyme. Simmer, stirring, until lightly thickened, 3–4 minutes. Adjust seasoning with remaining salt and more pepper.
  • Combine noodles, browned chicken, sauce, Parmesan, and half the mozzarella in the baking dish. Toss gently to coat.
  • Top with remaining mozzarella. Bake until bubbling and lightly golden, 15–18 minutes.
  • Rest 5 minutes. Finish with parsley and a pinch of red pepper flakes if using. Serve warm.

Notes

Variation: Stir in 2 cups baby spinach with the sauce before baking, or swap noodles for cooked rice. For a gluten-free version, use GF pasta and thicken with 1 tbsp cornstarch whisked into cold broth.
Storage: Refrigerate airtight for up to 3 days. Reheat covered with a splash of broth or cream to loosen.
This recipe is an original creation inspired by classic Creamy Marsala Chicken Casserole Recipe flavors. All ingredient ratios and instructions are independently developed.