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 165 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


33 thoughts on “Marsala Chicken & Rice Casserole

    1. No way raw rice will cook in that time! I cooked my rice first and used a instant cheddar broccoli rice! Was great

      1. 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.

    1. 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!

  1. 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?

  2. 5 stars
    Made as directed. Delish! My family loved it, super easy to make. We will be having it again. Thank you for the recipe 😀

    1. 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.

  3. 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!

  4. 5 stars
    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.

  5. 4 stars
    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!

    1. 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.

  6. 4 stars
    Love this. Have made it twice. Added some thyme and will make extra broth/cream/Marsala to make it more moist next time.

  7. 5 stars
    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.

  8. 5 stars
    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.

  9. 5 stars
    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!!

  10. 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?

    1. 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!

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