Marsala Chicken & Rice Casserole

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

An easy meal served in casserole form- this dish takes a few short cuts, using rotisserie chicken & cooking the rice while it bakes in the oven- but delivers all the flavors of the classic dish you love.
3.87 from 170 votes
Print Pin Rate
Course: Casserole, Dinner
Cuisine: American, Italian
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Calories: 340kcal


  • 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


  • 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. 


Serving: 8g | Calories: 340kcal | Carbohydrates: 7g | Protein: 18g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 114mg | Sodium: 362mg | Potassium: 223mg | Sugar: 2g | Vitamin A: 845IU | Vitamin C: 2.6mg | Calcium: 104mg | Iron: 0.7mg
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37 thoughts on “Marsala Chicken & Rice Casserole

  1. 3 stars
    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.

    1. 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?

  2. 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!

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