Keyword: Casserole Recipe, Chicken Marsala, Chicken Marsala Casserole, Pasta
Servings: 8
Calories: 394kcal
Author: Alea Milham
Ingredients
8ozrotini pastacooked according to package directions
¼cupcornstarch
1teaspoongarlic powder
1teaspoononion powder
½teaspoonsalt
¼teaspoonpepper
6tablespoonsbutterdivided
1lb.boneless skinless chicken breastscut into bite size pieces
1cupdry Marsala winedry sherry, or chicken broth
8oz.sliced mushrooms
½cupheavy whipping cream
½cupParmesan or Mozzarella cheese
1green onionthinly sliced.
Instructions
Cook pasta according to package directions.
Preheat oven to 350 degrees.
Combine corn starch, garlic powder, onion powder, salt and pepper in large resealable plastic food bag.
Melt ¼ cup (=4 tablespoons) butter in pie pan or shallow bowl.
Dip chicken into melted butter; place chicken tenders into bag or the cornstarch mixture. Seal bag tightly; shake to coat chicken.
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.
Add wine, whipping cream, and mushrooms. Continue cooking 4-6 minutes or until chicken is no longer pink and sauce is slightly thickened.
Spoon pasta into a casserole dish.
Place the chicken and mushrooms on top of the pasta.
Sprinkle cheese and green onion slices over the chicken and mushrooms.
Bake at 350 degrees for 20 minutes.
Notes
Use brown rice rotini pasta to make this casserole gluten-free.