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CHICKEN MARSALA CASSEROLE

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Ingredients:

  • 1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 8 ounces mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 cup Marsala wine
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon cornstarch (optional, for thickening)
  • 1 cup shredded mozzarella cheese
  • Fresh parsley, chopped, for garnish (optional)

Directions:

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
  2. Season the chicken pieces with salt and pepper to taste.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and cook until golden brown on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  4. In the same skillet, add the sliced mushrooms and minced garlic. Cook until the mushrooms are golden brown and the garlic is fragrant, about 5 minutes.
  5. Deglaze the skillet with Marsala wine, scraping up any browned bits from the bottom of the pan. Allow the wine to simmer for 2-3 minutes.
  6. Stir in the chicken broth, heavy cream, dried thyme, and dried oregano. Bring the mixture to a simmer and cook for an additional 5 minutes.
  7. If desired, whisk in the cornstarch to thicken the sauce.
  8. Return the cooked chicken pieces to the skillet and stir to coat them in the sauce.
  9. Transfer the chicken and sauce mixture to the prepared baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.
  10. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
  11. Remove from the oven and let the casserole cool for a few minutes before serving.
  12. Garnish with chopped fresh parsley, if desired, and serve hot.

Kitchen Equipment Needed

To make this Chicken Marsala Casserole, you’ll need:

  • Large skillet
  • 9×13-inch baking dish
  • Mixing spoon or spatula
  • Oven

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