Rustic Chicken Marsala Casserole is a baked twist on the classic meal, made with portobello mushrooms, penne pasta, and marsala wine cream sauce.
Prep Time 25 minutesminutes
Cook Time 20 minutesminutes
Total Time 45 minutesminutes
Servings 10
Calories 382kcal
Author Sandra
Ingredients
1/2poundpastaof your choice, cooked to package directions. I used rigatoni.
2tablespoonsolive oil
1lbchicken breastdiced
4ouncesbaconor pancetta
16ouncesbaby bella mushroomsthinly sliced
6tablespoonsbutter
1garlic cloveminced
3tablespoonsflour
1cupmarsala wine
1cupchicken broth
1/2cuphalf-and-half
1/4cupgrated Parmesan
1cupmozzarella
1/2cupfreshly grated Parmesan cheesefor topping
1/4cupfresh parsleyroughly chopped
Instructions
Heat oven to 350°F. Spray casserole or baking dish with cooking spray and set aside. Cook pasta as directed and drain, set aside.
Heat olive oil in a large skillet. Season diced chicken breast with salt and pepper and saute in oil until cooked through. Remove from pan and set aside in a large bowl. In the same bowl, fry bacon or pancetta until crispy and remove into the same bowl as the chicken. Add mushrooms to the pan and cook with the garlic until golden brown and tender. Set aside with the chicken and bacon.
In the same pan melt butter over medium heat. Stir in flour. Gradually stir in Marsala wine and boil for 2-3 minutes to cook out the alcohol. Slowly stir in chicken broth. Heat to boiling, stirring constantly; remove from heat. Stir in half-and-half, grated cheese, chicken, pancetta, and mushrooms.
Add pasta to chicken mixture; toss gently to mix well. Spoon into baking dish. Sprinkle with freshly grated parmesan and mozzarella. Bake uncovered about 20 minutes or until hot in the center and top is slightly golden. You may also broil the top, with the oven on low for 3-5 minutes.
Remove from oven and sprinkle with fresh parsley and serve. Enjoy!