Creamy Marsala Chicken Casserole

Rotisserie chicken, mushrooms, jasmine rice, Marsala wine, cream, and Parmesan come together in this ultra-comforting baked casserole.

this Recipe

Okay. So, picture this: it’s one of those days. Not in the cute “I forgot my umbrella and got caught in a romantic drizzle” kind of way. No, it was more like, everything-is-falling-apart-at-5pm-and-why-is-there-glitter-in-the-dog’s-fur kind of day. The fridge was giving “bachelor energy,” and I had a rotisserie chicken, a handful of mushrooms on the brink of death, and a vague memory of that half bottle of Marsala I bought during a failed ‘let’s-make-chicken-Marsala-on-a-weeknight’ moment.

Enter: this casserole. I didn’t plan it. I didn’t even really want to cook. But I needed something warm. Something filling. Something that felt like a win.

I stirred, I poured, I baked. I didn’t measure much (you’ll notice), but somehow? Magic. It came out bubbling, creamy, earthy from the mushrooms and a little fancy from the Marsala. The kind of dish that makes people at the table stop talking for a second because they’re too busy eating. That kind of magic.

And that’s how this Creamy Marsala Chicken Casserole earned a permanent spot in my life. It’s not just food. It’s therapy. With cheese.

Why You’ll Love This Creamy Marsala Chicken Casserole Recipe?

You know how some casseroles are kind of… meh? Just beige and salty and fine but not memorable? This isn’t that.

This one? It’s rich, but not heavy. Comforting, but not boring. The Marsala wine adds this slightly sweet, nutty depth that makes the mushrooms sing. The jasmine rice soaks up all that flavor like it was born to be in this casserole. And the rotisserie chicken? Honestly, it’s doing the Lord’s work.

Best of all—this thing is a one-dish wonder. Like, the only cleanup is a skillet and the baking dish. Which feels like a small miracle when you’re juggling real life.

So yeah, if you’ve got 15 minutes to throw things into a pan and shove it in the oven? You can make this.

Ingredient Notes:

• 2 tablespoons butter: Don’t skip it. Butter + mushrooms = flavor town.

• 10 oz sliced mushrooms: Baby bellas, white buttons—whatever’s on sale or in your fridge. Even the weird giant portobello caps if you dice them small enough.

• 1½ tablespoons flour: A little goes a long way. Thickens the sauce just enough.

• ½ cup Marsala wine: Not the cooking wine from the bottom shelf. Use the real deal if you can find it. It makes a difference.

• ½ cup heavy cream: This is the comfort part. It ties everything together into silky perfection.

• 2 tablespoons chopped fresh parsley: Or a big sprinkle of the dried stuff. No shame.

• 2 cups water or chicken broth: Broth if you want extra flavor. Water if you forgot to buy broth. (Been there.)

• Salt & pepper to taste: You’re in charge here.

• 1 cup uncooked jasmine rice: Trust me, jasmine rice works beautifully. Regular long-grain rice is fine too.

• 2 cups chopped rotisserie chicken: Or leftover roast chicken. Or honestly, whatever protein you’ve got.

• ¼ cup shredded Parmesan cheese: For that golden, cheesy finish. Optional, but also kind of not optional.

How To Make Creamy Marsala Chicken Casserole?

Step 1: Preheat and prep your baking dish.
Turn the oven on to 350°F. Spray or butter a 9×13-inch dish. Nothing fancy—just enough so nothing sticks.

Step 2: Sauté your mushrooms.
In a big skillet, melt the butter over medium heat. Add the mushrooms and cook until they’re soft, golden, and starting to smell like dinner. About 5-ish minutes. Give or take. Don’t overthink it.

Step 3: Add the flour and stir like you mean it.
Sprinkle the flour over the mushrooms. Stir it in until everything looks pasty and weird (that’s good). Let it cook for about a minute to get rid of the raw flour flavor.

Step 4: Pour in the good stuff.
Slowly whisk in the Marsala wine and heavy cream. Watch it turn into a smooth, slightly glossy sauce. Stir in the water or broth, parsley, and season with salt and pepper. Let it simmer for a few minutes—just until it feels cozy and thick-ish.

Step 5: Assemble.
Spread the uncooked jasmine rice into your baking dish. Layer the chopped chicken over the rice. Then pour that mushroomy sauce all over everything. No need to stir. Just trust.

Step 6: Bake covered.
Cover tightly with foil and bake for 35 minutes. Don’t peek.

Step 7: Add cheese and finish baking.
Remove the foil, sprinkle Parmesan on top, and bake uncovered for another 5 minutes until it’s golden and smells like something you really want to eat.

Step 8: Let it rest.
Give it five-ish minutes before digging in. This is the hardest part. It smells amazing. But letting it rest helps the sauce settle and the rice finish cooking.

Storage Options:

• Fridge: This keeps like a dream. Up to 4 days in a sealed container. It reheats surprisingly well in the microwave or oven.

• Freezer: Yep! Wrap it up in individual portions and freeze. Thaw overnight in the fridge and warm up when the craving hits.

I’ve even eaten this cold out of the fridge once. Zero regrets.

Variations and Substitutions:

• No Marsala? Use white wine + a splash of balsamic + a tiny bit of sugar.

• Dairy-free? Swap cream with coconut milk or oat cream. Slightly different vibe, but still tasty.

• Vegetarian? Use mushrooms + chickpeas. Add extra broth and more herbs.

• No Parmesan? Feta or even shredded mozzarella can step in.

This is your dinner. You make the rules.

What to Serve with Creamy Marsala Chicken Casserole?

Honestly? It’s a one-dish meal. But if you’re feelin’ fancy:

• Garlic bread or sourdough toast: Soak up that sauce.

• A green salad with vinaigrette: A little crunch and acidity balances the creaminess.

• Roasted broccoli or asparagus: Adds something bright and green to the plate.

• A glass of wine: Preferably the same Marsala you used in the recipe. Or water with lemon if you’re behaving.

Frequently Asked Questions:

Can I make this ahead of time?
Totally. Assemble, cover, and refrigerate. Add 10 extra minutes to the bake time straight from the fridge.

Will brown rice work?
Technically, yes—but it takes way longer to cook. Maybe 20 minutes more, and it still might be a little chewy. Proceed with caution.

Can I skip the wine?
You can, but you’ll lose that lovely Marsala flavor. Broth works. Maybe throw in a splash of apple cider vinegar and honey for balance.

This Creamy Marsala Chicken Casserole is for the nights when you want something a little special… without actually doing anything special. It’s the dish you pull out when you’re feeling a little tired, a little cozy, and very much in need of a win.

So go on. Pour the wine, turn on a playlist, and let the oven do the heavy lifting.

And if you sneak a forkful straight from the pan while no one’s watching? Same. Message me if you fall in love with it—I’d love to hear how yours turns out.

Keep the Flavor Coming – Try These:

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Creamy Marsala Chicken Casserole

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Imagine gathering around the dinner table. The aroma of Creamy Marsala Chicken Casserole filling the air. A dish where each spoonful. Tells a story of comfort. Family. And the simple joy of eating together. This casserole. With its tender pieces of chicken. Earthy mushrooms. And jasmine rice. All enveloped in a velvety Marsala cream sauce. Is more than just a meal. It's a warm hug. On a chilly evening. It's the dish. That sees the entire family pause for a moment. Savoring not just the rich, comforting flavors. But the shared smiles and laughter. That come with it. In this recipe. Every ingredient. From the fragrant parsley. To the golden, bubbly Parmesan topping. Plays its part in creating a symphony of flavors. That makes home. Feel even more like home.

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6 Servings

Ingredients

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• 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

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Instructions

 

1. Preheat your oven to 350°F (175°C).
2. 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.
3. Stir in the flour with the mushrooms until everything is nicely coated, then cook for about a minute.
4. Gradually whisk in the Marsala wine and heavy cream into the mushroom mixture until smooth. Let it simmer until the sauce thickens a bit.
5. Add water (or chicken broth), parsley, salt, and pepper to the skillet. Stir until everything is well mixed.
6. 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.
7. Pour the mushroom and Marsala sauce over the rice and chicken in the dish. Cover the dish with foil.
8. 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.
9. Let it cool slightly, then serve and enjoy!

Notes

For a delightful twist. On our Creamy Marsala Chicken Casserole. That welcomes everyone to the table. Including those following a gluten-free lifestyle. Here's a simple adjustment. To keep all the comforting flavors intact. Without the gluten. Swap the all-purpose flour. For your favorite gluten-free flour blend. A seamless substitution. That thickens our savory Marsala sauce. Just as beautifully. Ensuring everyone can dive into the creamy, mushroom-laden delight. Remember to double-check. That your Marsala wine. And chicken broth. Are gluten-free too. As hidden gluten can sometimes sneak into these ingredients. With these mindful tweaks. The casserole transforms into a gluten-free haven. Ensuring no one misses out. On the warmth. And joy of a homemade meal.

Audrey

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Bitty

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!

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