This easy marsala chicken and rice casserole has all the classic flavors of chicken marsala in an effortless casserole. Rich, savory mushroom gravy covers tender shredded chicken and fragrant jasmine rice for a hearty, crowd pleasing casserole.
Chicken marsala is one of those dishes that I absolutely love with its earthy, rich mushrooms and creamy sauce. But making traditional chicken marsala for a family of 6 takes more active prep time on any given night than I have.
For traditional marsala, you have to dunk each chicken breast in flour and sautee them in olive oil. Then you remove them from the pan, cook the mushrooms, and make a marsala reduction. It just ends up taking more time and effort than my busy family schedule allows most nights of the week.
So instead of going through all that trouble, I have condensed the recipe into this marsala chicken and rice casserole.
Rather than bread chicken cutlets, I’m taking a short cut here and using a rotisserie chicken. It’s just as delicious, but such a time saver.
So now instead of having to flour and brown chicken, you can skip ahead to browning the mushrooms in butter. After the mushrooms are lightly brown, whisk in the flour and cook the flour until it is golden.
It should have a paste like consistency at that point. Then, stir in your wine and the heavy cream. Keep stirring until the mixture is smooth and then you’ll let the mixture come to a simmer. Let it keep simmering until the mixture thickens at which point you can add the water and salt and pepper.
Now you can spray a baking dish with non stick spray and evenly spread the rice and shredded chicken out in the dish. Then pour the delicious mushroom gravy on top of the rice and chicken. Then you can cover the dish with foil and bake it for about 35 minute minutes.
All that’s left? Topping the delicious marsala chicken and rice casserole with some shredded Parmesan cheese and baking for another few minutes to melt the cheese. Then serve up this marsala chicken and rice casserole with a quick salad and enjoy with your family.
Other Delicious Marsala Wine Infused Recipes:
Marsala Chicken & Rice Casserole
Ingredients
- 2 tbsp butter
- 10 oz sliced mushrooms
- 1 1/2 tbsp flour
- 1/2 cup Marsala wine
- 1/2 cup heavy cream
- 2 tbsp fresh, chopped parsley
- 2 cups water, or chicken broth
- salt & pepper, to taste
- 1 cup uncooked jasmine rice
- 2 cups chopped rotisserie chicken
- 1/4 cup shredded Parmesan cheese
Instructions
- Melt the butter in a large skillet over medium heat. Add the mushrooms, stirring often, until they're softened & browned- about 5 minutes.
- Add the flour to the skillet, stirring to coat the mushrooms, and let it simmer for about a minute.
- Whisk in the wine & cream until the mixture's smooth. Bring to a simmer, and continue cooking- stirring occasionally, until the mixture's nicely thickened. Stir in the water, parsley, salt, and pepper until smooth.
- Lightly spray a 9x13" baking dish with non stick cooking spray. Add the rice to the dish, and spread it out evenly. Top with the chicken. Pour the mushroom gravy gently out over the top of the rice & chicken.
- Cover the dish with foil, and seal it up tightly. Bake at 350 degrees for 35 minutes. Remove the foil, sprinkle the Parmesan cheese evenly out over top and bake an extra 5 minutes. Serve immediately.
Nutrition
Cindy says
Is it raw rice or cooked rice?
4sonsrus says
Raw/uncooked (long grain) rice is what’s called for 🙂
Brandi Hanvy says
No way raw rice will cook in that time! I cooked my rice first and used a instant cheddar broccoli rice! Was great
4sonsrus says
Glad you were able to adapt it to your tastes, Brandi. I can promise you though, that if following the rice recommendation and instructions the raw rice will in fact cook up perfectly in that amount of time. Just needs to be fluffed and then served. No need to cook it first.
Careen says
Over 2000 calories per serving or total for all of it?
4sonsrus says
I’m trying to figure out why it reads it that way, but it’s all of it.
Laurie says
Badly written recipe. Nothing about raw or cooked rice.
4sonsrus says
Sorry for the confusion. Since it didn’t mention cooking the rice, or that the rice was cooked, I assumed it would translate that it meant uncooked rice. I’ll edit the recipe to clarify that!
Lisa Augsburger says
Do you think this could be frozen after step 4? (i.e. Cool in frig, then freeze. Thaw in overnight and continue with step 5?
Michelle says
Can this be frozen prior to cooking?
Cindy says
Made as directed. Delish! My family loved it, super easy to make. We will be having it again. Thank you for the recipe 😀
Shopper says
Can I make this gluten free by thickening with cornstarch. If so, how much?
4sonsrus says
The flour isn’t a thickener as much as it’s the base of the roux for making the mushroom gravy. If you needed to make it gluten free, I’d suggest swapping the traditional flour out for rice flour instead.
Sue O says
Such an easy chicken Marsala!!!!!! I used brown rice and was delicious!! Even better leftover👍👍
Chelsea says
This is absolutely delicious! I’ve made it twice so far. First time I didn’t pay attention to what kind of rice and I think I used brown rice (I have bins of rice and it was unlabeled oops!) so the rice was undercooked (but still super tasty) but the second time I did the correct jasmine uncooked rice and its sooo gooood!!! I may make this weekly. Easy and delicious. Thank you for posting!
Cameron says
I absolutely love this recipe.
Donna says
Very bland no taste! Needs something else!
Don’t waste time or ingredients!
Claudia says
True chicken Marsala would have some garlic and Italian seasoning. Going to try making it adding these in.
Tammy says
This was outstanding! My hubby and I both loved it and couldn’t stop eating it! I had to make substitutions based on what I had/didn’t have and it still turned out perfect! I used 8oz. Mushrooms, white Catawba Wine,one cup chicken broth, one cup water with one tsp.of better than buoliion chicken, 2 tbls.dried parsley, fat free half and half,Parmesan reggiano cheese, and three cups rotisserie chicken cubed.
Freckles says
This recipe turned out great for me. The directions were easy to follow. I added some of my own spices and adjusted the time for brown rice. Thank you for taking time to post this recipe!
Amanda says
Would it work with quinoa?
Tammy says
This looks great. What could I use in place of the wine? Any suggestions?
4sonsrus says
If you want a different wine than marsala, I’d suggest a white wine. If you want to skip the wine altogether, then you can just add the same amount of chicken broth in its place.
Pat Pedersen says
Love this. Have made it twice. Added some thyme and will make extra broth/cream/Marsala to make it more moist next time.
Cindy S says
I made this for dinner tonight and it turned out perfect! The timing, the directions were perfect. Next time I may make a bit more Marsala gravy to put over the top, just to make it a more juicy. The rice was done perfect in 35 minutes.
Savannah says
If you follow the directions it turns out perfect and it’s a new family favorite of ours. If I’m out of marsala wine I just use white wine and it’s just as good.
Janelle says
I was concerned about the rice cooking correctly as I live at altitude and have had issues with oven rice in the past. However, this turned out SO good! Rice cooked just right and the flavor was wonderful. Such an easy way to enjoy the taste of chicken marsala, and a great way to use up leftover cooked chicken! Thanks so much for the recipe – this one is a keeper!!
Olivia says
Do you think this would work to freeze and cook later? Would you recommend doing anything specific or just put the foil over and freeze and then cook when ready?
4sonsrus says
I haven’t tried making it into a freezer meal, Olivia. If you do it, I’d love to hear how it went and what you ended up doing!
Eugene Appliance Tech says
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Colleen says
I followed the directions exactly, and two things went wrong. 1) The mushroom “gravy” got extremely runny after adding just a half cup of the two cups of broth. 2) The rice wasn’t cooked at all by the end. I’d say it was maybe 10% done. Such a bummer, because the flavor was good, but have you ever tried eating uncooked rice? Blech. Disappointed.
4sonsrus says
I’m sorry you had a bad experience, Colleen. This is one of those recipes that always turns out flawlessly for me. First, the ‘gravy’ is supposed to get runny with the additional 2 cups of liquid. It all gets absorbed by the rice during cooking. Sorry if that was confusing! Did you use all of the liquid called for? Also, if you did and still had crunchy rice- what kind of rice did you use?
Star Mikler says
I cooked the rice separately in instapot then added everything else together and baked in oven for 25 minutes. Rice was done perfectly. I have tried making rice dishes in the oven and I always end up with uncooked rice. This way works great!
Denise says
My hubs and I really liked this recipe. Pork and chicken Marsala are a couple of favorites of ours and I really liked that it was easy and in a casserole dish. Great flavor, also love jasmine rice I wouldn’t change a thing. 👍
Cameron says
I love this recipe so much! I’ve made it so many times now. To amp up the flavor I air fry chicken thighs with Italian seasoning