Chicken Marsala Casserole

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Golden, cheesy, and bubbling straight from the oven—this Chicken Marsala Casserole is comfort food at its finest. It takes the classic elegance of Chicken Marsala and transforms it into a cozy, crowd-pleasing bake. Tender bites of chicken and earthy mushrooms are bathed in a creamy Marsala wine sauce, then topped with golden, cheesy pillows that melt right into every bite. It’s the kind of dish that brings people back for seconds… and thirds.

Whether you’re feeding the family on a busy weeknight or hosting friends for dinner, this casserole delivers big flavor with minimal effort. It’s a warm, savory dish that fills your kitchen with irresistible aromas and makes any evening feel just a little bit more special. Serve it with a side of garlic bread or a crisp green salad for a dinner that feels indulgent but is surprisingly easy to pull together.

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Ingredients for Chicken Marsala Casserole

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts, cubed
• Salt and black pepper to taste
• 1/2 teaspoon garlic powder
• 1 tablespoon butter
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 3/4 cup Marsala wine
• 1 cup heavy cream
• 1/2 teaspoon dried thyme
• 1/2 teaspoon onion powder
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 can refrigerated biscuit dough (cut into quarters)
• Fresh parsley, chopped (for garnish)

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Step 1: Sear the Chicken

Heat olive oil in a large skillet over medium-high heat. Season the chicken cubes with salt, pepper, and garlic powder. Add them to the pan and sear until golden on all sides and cooked through, about 5–7 minutes. Remove the chicken and set aside.

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Step 2: Cook the Mushrooms and Garlic

In the same skillet, melt the butter. Add sliced mushrooms and sauté until browned and tender, about 5 minutes. Stir in the minced garlic and cook for another 1–2 minutes until fragrant.

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Step 3: Create the Marsala Cream Sauce

Pour in the Marsala wine to deglaze the pan, scraping up any brown bits. Let it simmer for about 2–3 minutes to reduce slightly. Add the heavy cream, thyme, and onion powder. Stir to combine and simmer on low heat for another 3–4 minutes until thickened.

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Step 4: Combine Chicken and Sauce

Return the cooked chicken to the skillet and mix well, making sure the chicken is coated in the creamy Marsala sauce. Taste and adjust seasoning if needed.

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Step 5: Assemble the Casserole

Preheat your oven to 375°F (190°C). Pour the chicken and sauce mixture into a greased 9×13-inch baking dish. Evenly distribute the biscuit dough pieces over the top.

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Step 6: Add the Cheese

Sprinkle the mozzarella and Parmesan cheese generously over the biscuits and filling. This cheesy topping will turn golden and gooey as it bakes.

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Step 7: Bake Until Golden

Place the casserole in the oven and bake for 25–30 minutes, or until the biscuits are puffed and golden, and the cheese is bubbly and slightly browned.

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Step 8: Garnish and Serve

Remove from the oven and let it rest for 5 minutes. Sprinkle with fresh chopped parsley before serving warm.

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Storage Instructions

Leftovers of this Chicken Marsala Casserole store beautifully and make for a delicious next-day meal. Once the casserole has cooled completely, transfer it to an airtight container or cover the baking dish tightly with foil or plastic wrap. Store in the refrigerator for up to 4 days.

To reheat, place a portion in the microwave and heat in 30-second intervals until warmed through. For a crispier texture, reheat in a 350°F (175°C) oven for 10–15 minutes. If freezing, use a freezer-safe container and store for up to 2 months. Thaw in the refrigerator overnight before reheating.

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Estimated Nutrition (per serving, based on 6 servings)

• Calories: 480
• Protein: 28g
• Carbohydrates: 22g
• Fat: 30g
• Saturated Fat: 14g
• Cholesterol: 110mg
• Sodium: 620mg
• Fiber: 1g
• Sugar: 3g

Note: Nutrition values are estimates and can vary based on exact ingredients used.

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Frequently Asked Questions

What kind of Marsala wine should I use?

Use dry Marsala wine for this recipe—it complements the savory flavors better than sweet Marsala, which can make the dish overly rich.

Can I make this casserole ahead of time?

Absolutely! Prepare the casserole up to the baking step, cover, and refrigerate for up to 24 hours. When ready to bake, bring it to room temperature first.

Is there a substitute for Marsala wine?

Yes, you can use white wine with a splash of brandy or even chicken broth with a tablespoon of balsamic vinegar for a non-alcoholic option.

Can I use rotisserie chicken instead?

Definitely. Just skip the searing step and add shredded rotisserie chicken directly into the sauce before assembling the casserole.

Do the biscuits stay soft or get crispy?

The tops of the biscuits get crispy and golden, while the bottoms soak up some of the sauce—giving you the best of both worlds.

How can I make this casserole gluten-free?

Use a gluten-free biscuit dough and ensure your Marsala wine and sauces are certified gluten-free.

What can I serve on the side?

It pairs well with steamed green beans, a simple salad, or even garlic-roasted broccoli to balance the richness.

Can I add vegetables to this dish?

Absolutely! Stir in some spinach, peas, or chopped zucchini into the sauce for an extra veggie boost.

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