Chicken Marsala Casserole
Prep time
Cook time
Total time
Recipe type: Casserole
Serves: 8
  • 8 oz rotini pasta, cooked according to package directions
  • ¼ cup cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 6 tablespoons cup butter, divided
  • 1 lb. boneless skinless chicken breasts, cut into bite size pieces
  • 1 cup dry Marsala wine, dry sherry, or chicken broth
  • 8 oz. sliced mushrooms
  • ½ cup heavy whipping cream
  • ½ cup Parmesan or Mozzarella cheese
  • 1 green onion, thinly sliced.
  1. Cook pasta according to package directions.
  2. Preheat oven to 350 degrees.
  3. Combine corn starch, garlic powder, onion powder, salt and pepper in large resealable plastic food bag.
  4. Melt ¼ cup butter in pie pan or shallow bowl.
  5. Dip chicken into melted butter; place chicken tenders into bag or the cornstarch mixture. Seal bag tightly; shake to coat chicken.
  6. Melt 2 tablespoons butter in large skillet until sizzling; add chicken. Cook over medium-high heat, turning once, for 6-8 minutes or until chicken is browned.
  7. Add wine, whipping cream, and mushrooms. Continue cooking 4-6 minutes or until chicken is no longer pink and sauce is slightly thickened.
  8. Spoon pasta into a casserole dish.
  9. Place the chicken and mushrooms on top of the pasta.
  10. Sprinkle cheese and green onion slices over the chicken and mushrooms.
  11. Bake at 350 degrees for 20 minutes.
Use brown rice rotini pasta to make this casserole gluten-free.
Recipe by Premeditated Leftovers at