Tuesday, July 10, 2018

Creamy Chicken Marsala Casserole

Creamy Chicken Marsala Casserole 🥘 
Do you always make too much food and then you have leftovers? Do you either reheat it, discard it or make it into something different?

I have leftover chicken from my Salt Block Chicken Breasts meal. I’ve  come up with a way to use the chicken that the whole family will love ❤️. And of course it’s creamy and delicious and Italian. Or is it really Italian? According to Wikipedia it originated when English families that came to western Sicily where Marsala wine is produced. So in a way it’s Italian because it never would have been made without Marsala wine, which is Italian. Capeesh?

What I want to know, “what’s it called when you substitute the Marsala wine with another white wine, dry sherry or chicken broth?” Is it really Chicken Marsala? I’ll let you ponder that question. Serves 8 Total Time: 35 minutes


2 Chicken breasts, cooked and cut into smaller to bite size pieces
1 6 oz container of mushrooms, cleaned and sliced (either white or brown)
8 oz of rotini, cooked
1/4 cup corn starch
1 teaspoon garlic powder or 1 teaspoon minced garlic
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
6 tablespoons butter, divided
1 cup Marsala wine or white wine or dry sherry or chicken broth
1/2 cup heavy whipping cream
1/2 cup shredded Parmesan or mozzarella cheese, optional
Garnish: chopped fresh parsley or green onion or chives


Cook the pasta al dente (tender but firm) according to package directions. Preheat your oven 350F.
Combine your corn starch, garlic powder (if using, not the minced garlic), onion powder, salt and pepper in a resealable food storage bag. Melt 1/4th of the butter in a shallow bowl. Dip your chicken pieces in the butter then put the in with the corn starch mixture. Shake well to cover.

In a large oven-ready skillet on med/high heat melt the rest of the butter then lightly brown your chicken pieces. Then add your desired liquid, cream, mushrooms and now the minced garlic, if using. Cook for 4-6 minutes . Taste test for additional seasoning, add if needed.

In a casserole dish add the pasta, then the chicken mixture, top with the cheese, if using and chopped greens. Bake for 20 minutes or until cheese is melted and bubbly. Yum Yum!

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