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Recipe Index » Recipes » Marsala Chicken & Rice Casserole

Marsala Chicken & Rice Casserole

Published by Meaghan on April 18, 2019 | last updated on March 16, 2020.

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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:

  • Pork Marsala with Mushrooms & Shallots
  • Chicken Lombardy
  • One Pot Chicken Marsala Pasta
 

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.
3.96 from 217 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
Author: Meaghan @ 4 Sons R Us
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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
US Customary - Metric

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

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
Did you make this recipe?Share it on Instagram @4sonsrus or tag #4sonsrus!

 

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Hi! I’m Meaghan

Welcome to my kitchen. Pull up a chair and get ready to dig into family friendly, easy recipes and meal ideas. I’m a self proclaimed, proud pickle snob and cheese lover. Aside from that, I’m also the mom to 4 busy boys, elementary school through college aged. My boys keep my husband and I busy, and boy, do they like to eat. A lot. Read more...

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Comments

  1. DBR says

    October 2, 2022 at 9:04 am

    5 stars
    Very easy to make and very DELICIOUS.
    Also, I am on a low salt diet and this fits that requirement. Plan to freeze leftovers.

    Reply
  2. Anthony says

    January 4, 2023 at 6:41 pm

    tried it with rice on bottom after 30 mins the rice is still crunchy I think I’ll cook rice first next time

    Reply
  3. Jennifer says

    January 25, 2023 at 8:27 pm

    5 stars
    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!

    Reply
    • 4sonsrus says

      January 29, 2023 at 3:47 am

      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!

      Reply
  4. Aggie says

    January 26, 2023 at 4:41 am

    4 stars
    Had to cook much longer for the rice to cook, about an hour.

    Reply
    • 4sonsrus says

      January 29, 2023 at 3:45 am

      I’ve never had that experience. What kind of rice were you using?

      Reply
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Welcome to 4 Sons ‘R’ Us

Hi! I’m Meaghan. Welcome to my kitchen. Pull up a chair and get ready to dig into family friendly, easy recipes and meal ideas.

I’m a self proclaimed, proud pickle snob and cheese lover. Aside from that, I’m also the mom to 4 busy boys, elementary school through college aged. My boys keep my husband and I busy, and boy, do they like to eat. A lot.

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