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chicken marsala casserole.
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4.71 from 17 votes

Rustic Chicken Marsala Bake

Rustic Chicken Marsala Casserole is a baked twist on the classic meal, made with portobello mushrooms, penne pasta, and marsala wine cream sauce.
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: chicken marsala bake, chicken marsala casserole, chicken marsala pasta
Servings: 10
Calories: 382kcal
Author: Sandra


  • 1/2 pound pasta of your choice, cooked to package directions. I used rigatoni.
  • 2 tablespoons olive oil
  • 1 lb chicken breast diced
  • 4 ounces bacon or pancetta
  • 16 ounces baby bella mushrooms thinly sliced
  • 6 tablespoons butter
  • 1 garlic clove minced
  • 3 tablespoons flour
  • 1 cup marsala wine
  • 1 cup chicken broth
  • 1/2 cup half-and-half
  • 1/4 cup grated Parmesan
  • 1 cup mozzarella
  • 1/2 cup freshly grated Parmesan cheese for topping
  • 1/4 cup fresh parsley roughly chopped


  • 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!


Serving: 1cup | Calories: 382kcal | Carbohydrates: 26g | Protein: 17g | Fat: 21g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 356mg | Potassium: 460mg | Fiber: 1g | Sugar: 4g | Vitamin A: 509IU | Vitamin C: 2mg | Calcium: 171mg | Iron: 1mg