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
Is it raw rice or cooked rice?
Raw/uncooked (long grain) rice is what’s called for 🙂
No way raw rice will cook in that time! I cooked my rice first and used a instant cheddar broccoli rice! Was great
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.
The rice cooked fine for me! It really took only 30 minutes. I think the key is “tightly covered.” The dish was delicious!
Yes- tightly covered! You need the steam and moisture to stay locked in so that it steams the rice.
Over 2000 calories per serving or total for all of it?
I’m trying to figure out why it reads it that way, but it’s all of it.
Can you use Minute White Rice?! Making tonight and only have type of rice on hand!
I would be worried it won’t absorb all the liquid- but have never tried using it. If you do, I’d love to hear how it turns out!
Badly written recipe. Nothing about raw or cooked rice.
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!
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?
Can this be frozen prior to cooking?
Made as directed. Delish! My family loved it, super easy to make. We will be having it again. Thank you for the recipe 😀
Can I make this gluten free by thickening with cornstarch. If so, how much?
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.
Such an easy chicken Marsala!!!!!! I used brown rice and was delicious!! Even better leftover👍👍
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!
I absolutely love this recipe.
Very bland no taste! Needs something else!
Don’t waste time or ingredients!
True chicken Marsala would have some garlic and Italian seasoning. Going to try making it adding these in.
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.
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!
Would it work with quinoa?
This looks great. What could I use in place of the wine? Any suggestions?
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.
Love this. Have made it twice. Added some thyme and will make extra broth/cream/Marsala to make it more moist next time.
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.
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.
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!!
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?
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!
What a great recipe! Just forwarded to my wife to cook it for me! Thank you for the great info guys! and btw, if you need help with any of yours appliances please dont hesitate to contact me here http://www.appliancerepairsantabarbara.com
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.
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?
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!
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. 👍
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