Creamy Marsala Chicken Casserole – On those cold evenings. There’s nothing like a homemade casserole. To warm you up. Our Creamy Marsala Chicken Casserole. With its creamy sauce. Tender chicken. And jasmine rice. Is the epitome of comfort. It’s a mix of American ease. And Italian taste. Featuring ingredients like juicy chicken, mushrooms, and Marsala wine. This recipe is a family favorite. For its comforting. And delicious flavors.
The first time I made this casserole. On a cool autumn night. I wanted to bring a bit of Italy. To our dinner table. It was a hit. The whole family loved it. Even my picky child. Making it a special part of our meal times. It’s more than just a meal. It’s about the warmth. And memories. We create together.
What makes this Creamy Marsala Chicken Casserole truly stands out?
This casserole stands out. For its simplicity. And rich flavors. A few high-quality ingredients come together. To make a dish that’s both easy. And elegant. The creamy Marsala sauce. Elevates the chicken and rice. And using rotisserie chicken. Means it’s also convenient. It’s the perfect example of how comfort food. Can be both simple to make. And deliciously sophisticated.
What You Need To Make This Creamy Marsala Chicken Casserole Recipe?
Butter: This isn’t just butter. It’s the first whisper of comfort in our casserole. Setting the stage. For all the flavors. To come together beautifully.
Mushrooms: Thinly sliced. These earthy little wonders. Soak up the flavors of Marsala. And cream-like little sponges. Adding a hearty depth to every bite.
Flour: A sprinkle of this acts like magic dust. Thickening our sauce. To creamy perfection. It’s the little detail. That makes our casserole beautifully rich. And indulgent.
Marsala Wine: Here lies the soul of our casserole. This wine doesn’t just add flavor. It weaves a complex. Sweet melody. That elevates the dish from simple. To extraordinary.
Heavy Cream: The heart of our sauce’s creamy dreaminess. It’s like pouring a little cloud of joy. Into the mix. Making the sauce luxuriously smooth.
Fresh Parsley: A burst of color. And a breath of freshness. Parsley brings a little sprinkle of spring to the dish. No matter the season.
Chicken Broth (or Water): Whether you choose the robust flavor of broth. Or the simplicity of water. This ingredient unites all others. Melding them into a harmonious symphony of taste.
Jasmine Rice: Not just any rice. Jasmine brings its own fragrance. And elegance. Laying the perfect foundation. For our creamy, savory toppings.
Rotisserie Chicken: The unsung hero of weeknight dinners. Bringing comfort. Flavor. And a touch of home-cooked love. To our casserole with minimal effort.
Parmesan Cheese: A final flourish. Of this finely shredded cheese. Is like the last stroke of a painter’s brush. Adding a salty, savory note. That completes the masterpiece. That is our casserole.
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Steps To Make Creamy Marsala Chicken Casserole:
Step 1: Start by preheating your oven to 350°F. Then, in a large skillet, let the butter dance over medium heat until it sings. Toss in the mushrooms and stir them into a soft, golden brown revelry, about 5 minutes of joy.
Step 2: Sprinkle the flour like fairy dust over the mushrooms, stir for a magic minute, then gracefully whisk in the Marsala and cream. Watch as it transforms into a silky, fragrant sauce. Let it simmer softly, whispering and thickening to just the right lushness.
Step 3: With a flourish, add in the broth (or water), parsley, and a duo of salt and pepper, blending everything into a smooth, harmonious mix.
Step 4: Prepare your casserole dish with a light caress of non-stick spray. Lay down a bed of jasmine rice, then gently cover it with the chopped chicken, like tucking it in for a nap. Over this, pour the mushroom gravy, a blanket of warmth and flavor.
Step 5: Seal the dish with foil, a silver lid of anticipation, and bake in the preheated oven. After 35 minutes, unveil it, sprinkle a crown of Parmesan, and return it to the oven for a final 5 minutes, until it’s bubbling with joy.
Tip:
For a truly unforgettable Creamy Marsala Chicken Casserole experience. Here’s a pro tip: Let it Rest. After baking. Allow your casserole to sit for about 5-10 minutes before serving. This brief rest period. Let the flavors meld together even more. And gives the sauce a chance to thicken slightly. Ensuring each scoop is perfectly creamy. And delicious. This small step. Transforms a good casserole. Into a great one. Making your dish not just a meal. But an experience to remember.
Frequently Asked Questions:
Can I use another type of rice?
While jasmine rice is preferred. For its fragrance and texture. Feel free to substitute it with basmati. Or even long-grain white rice. Just be mindful of the cooking times. And water absorption rates. Which may vary slightly.
Can I make this dish ahead of time?
You can prepare the Creamy Marsala Chicken Casserole ahead of time. Assemble the casserole up to the point of baking. Cover it tightly. And refrigerate. When you’re ready to enjoy it. Bake as directed. Adding an extra 5-10 minutes to the cooking time. Since you’re starting from cold. It’s a perfect way. To have a comforting meal. On a busy day.
Is there a substitute for Marsala wine?
If Marsala wine isn’t readily available. You can use a dry Madeira wine. Or a dark sherry as a substitute. Each will bring its own unique flavor to the dish. But they work well as alternatives. For a non-alcoholic version. Try a mix of 1/4 cup of grape juice. With 1 tablespoon of vanilla extract. And 2 tablespoons of sherry vinegar. To mimic the Marsala’s complex flavors.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Creamy Marsala Chicken Casserole
Ingredients
- 2 tablespoons butter
- 10 ounces sliced mushrooms
- 1 1/2 tablespoons all-purpose flour
- 1/2 c Marsala wine
- 1/2 c heavy cream
- 2 tablespoons fresh chopped parsley
- 2 c water or chicken broth
- Salt & pepper to taste
- 1 c uncooked jasmine rice
- 2 c chopped rotisserie chicken
- 1/4 c shredded Parmesan cheese
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and cook them until they're soft and golden about 5 minutes.
- Stir in the flour with the mushrooms until everything is nicely coated, then cook for about a minute.
- Gradually whisk in the Marsala wine and heavy cream into the mushroom mixture until smooth. Let it simmer until the sauce thickens a bit.
- Add water (or chicken broth), parsley, salt, and pepper to the skillet. Stir until everything is well mixed.
- Spray a 9x13-inch baking dish with non-stick cooking spray. Spread the uncooked jasmine rice evenly in the dish, then layer the chopped chicken on top.
- Pour the mushroom and Marsala sauce over the rice and chicken in the dish. Cover the dish with foil.
- Bake in the preheated oven for 35 minutes. Then, remove the foil, sprinkle the Parmesan cheese over the top, and bake for another 5 minutes without the foil.
- Let it cool slightly, then serve and enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
