Chicken Marsala Casserole
The Story Behind the Recipe
Chicken Marsala Casserole brings together the rich flavors of the classic Chicken Marsala, a beloved Italian-American dish, into a comforting and easy-to-make casserole. Traditionally, Chicken Marsala features tender chicken breasts cooked in a Marsala wine sauce with mushrooms. This casserole version adapts the flavors into a more convenient, oven-baked format that’s perfect for busy weeknights or as a hearty family meal.
The story behind this dish is rooted in the desire to simplify a beloved classic without compromising on taste. Chicken Marsala is known for its sophisticated flavors, combining the umami of mushrooms with the sweet notes of Marsala wine. Transforming this classic into a casserole allows home cooks to enjoy the flavors of a restaurant-quality dish in a more accessible and family-friendly format. It’s a way to bring a touch of Italian elegance into everyday home cooking.
Things to Consider
- Marsala Wine: Use good-quality Marsala wine for the best flavor. If you prefer a non-alcoholic option, you can substitute with a mixture of white wine and a touch of sherry.
- Chicken Preparation: Ensure the chicken is cooked through and tender before assembling the casserole.
- Sauce Consistency: Adjust the sauce thickness with flour or cornstarch as needed to ensure it doesn’t become too runny in the casserole.
Tips and Tricks
- Pre-cook the Chicken: Sear or bake the chicken beforehand to enhance its flavor and texture before adding it to the casserole.
- Layering: Layering the ingredients evenly helps ensure that every bite is flavorful and that the casserole cooks uniformly.
- Cheese Topping: Add a cheese topping for extra flavor and a crispy, golden finish.
- Resting Time: Allow the casserole to rest for a few minutes after baking to help the flavors meld and make it easier to serve.
Ingredients
- For the Chicken:
- 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- Salt and black pepper to taste
- 1 tbsp olive oil
- For the Sauce:
- 1 cup Marsala wine
- 1 cup chicken broth
- 1 cup heavy cream
- 2 cups mushrooms, sliced
- 2 cloves garlic, minced
- 1 medium onion, finely chopped
- 2 tbsp flour or cornstarch (optional, for thickening)
- 2 tbsp butter
- 1 tsp dried thyme
- Salt and black pepper to taste
- For the Casserole:
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups cooked rice, pasta, or cauliflower rice
- 1/4 cup chopped fresh parsley (for garnish)
