Chicken Marsala And Rice Casserole
Easy chicken marsala and rice casserole has all the classic flavors of the classic Italian dish in an effortless casserole. Rich, savory mushroom gravy covers tender shredded chicken and fragrant jasmine rice for a hearty, crowd pleasing meal.
Chicken marsala is one of those dishes that I absolutely love.
Earthy, rich mushrooms and creamy sauce, tender chicken.
Yum!
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 dredge 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 chicken marsala 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 timesaver.
What is chicken marsala sauce made of?
Chicken marsala sauce features rich marsala wine, heavy cream, and herbs.
The combination is absolute perfection!
Ingredients
To make this you’ll need:
- Butter– Salted or unsalted
- Mushrooms– Save yourself some time and use the presliced mushrooms you can buy in the produce department.
- Flour– To thicken the sauce
- Marsala wine– It’s always best to use a marsala wine that you drink, but marsala cooking wine is fine in a pinch.
- Heavy cream– For maximum silkiness and richness.
- Parsley– Fresh chopped parsley.
- Water– For more flavor use chicken broth instead.
- Jasmine rice– Don’t cook it first! You could also use another white rice if you prefer.
- Chicken– Rotisserie chicken is the real timesaving ingredient here! Just shred it or chop it up first.
- Parmesan cheese– Shredded
How to Make
Chicken marsala and rice casserole is so easy!
Start by melting the butter in a large skillet over medium heat.
Once the butter is melted, saute the mushrooms, stirring often, until they’re softened and browned.
At this point, work the flour into the skillet, stirring to coat the mushrooms.
Let it simmer for about a minute or so until it turns golden.
Then whisk in the wine and cream until the mixture’s smooth.
Bring the sauce to a simmer and keep cooking, stirring occasionally, until the mixture is nice and thickened.
Stir in the water, parsley, salt, and pepper until smooth.
Then spread out the rice evenly in a 9×13″ baking dish you’ve sprayed with non stick cooking spray.
Top the rice with the chicken and pour the mushroom gravy over everything.
Cover the dish tightly with foil.
Bake the casserole 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.
Enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the microwave or a hot oven until warmed through.
Tips and Tricks
- For a little extra oomph, feel free to add some minced or crushed garlic to the sauce as you are sautéing the mushrooms.
- If you have leftover grilled or roast chicken this recipe will work to use up those leftovers as well!
- The quarter cup of cheese is merely a suggestion. Add as much as you want or don’t use it at all!
Other Chicken and Rice Casseroles
Chicken marsala and rice casserole is an easier but just as delicious version of the classic dish.
Make it and enjoy!
Looking for other easy chicken and rice casseroles?
Try these:
- Cheesy Chicken & Wild Rice Casserole
- Creamy Poppy Seed Chicken Casserole
- Chicken Rice Pilaf Casserole
- Creamy Chicken Caesar Rice Casserole
If you’ve tried this CHICKEN MARSALA AND RICE CASSEROLE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Chicken Marsala And 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.2 tbsp butter, 10 oz sliced mushrooms
- Add the flour to the skillet, stirring to coat the mushrooms, and let it simmer for about a minute.1 1/2 tbsp flour
- 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.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
- 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.1 cup uncooked jasmine rice, 2 cups chopped rotisserie 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.1/4 cup shredded Parmesan cheese
Notes
- For a little extra oomph, feel free to add some minced or crushed garlic to the sauce as you are sautéing the mushrooms.
- If you have leftover grilled or roast chicken this recipe will work to use up those leftovers as well!
- The quarter cup of cheese is merely a suggestion. Add as much as you want or don't use it at all!
Nutrition
Very easy to make and very DELICIOUS.
Also, I am on a low salt diet and this fits that requirement. Plan to freeze leftovers.
tried it with rice on bottom after 30 mins the rice is still crunchy I think I’ll cook rice first next time
Excellent recipe! I wanted more sauce so doubled the Marsala, the corn starch, and added about 3/4 c heavy cream that I happened to have. It’s a work night, so I skipped pounding the chicken, just cut it in half, horizontally, lengthwise. 450 degrees seemed high to me, so I baked at 350 for 30 min. That gave me time to make rice. This is a keeper!
So happy to hear you adapted it to fit your evening. I’m sure the addition of a little cream made it deliciously rich & creamy too!
Had to cook much longer for the rice to cook, about an hour.
I’ve never had that experience. What kind of rice were you using?
Rice has to be cooked ahead, and it is really too much rice to chicken (whole rotisserie used) ratio. Cut back on the rice, precook and then 35 minutes is good, as the recipe suggests.
If the recipe is followed 100% as directed and the pan tightly wrapped as indicated- the rice will cook perfectly every time.
Perfect recipe. So good. It’s the correct amount of rice and liquid. The layering makes it so beautiful too.