Chicken Marsala Casserole

Chicken Marsala Casserole

As you may have read in this week’s earlier post { Spring Vegetable Cous Cous Salad}, I’m officially back to the blog after my “saved up” posts ran out this week. That means all this cooking is happening with our 6 week old at home, and believe me, it’s a challenge! So expect some easy meals in the near future. It’s all I can manage to sneak in right now. But I promise, dishes like today’s Chicken Marsala Casserole still live up to my delicious blog-worthy standards! I’m just thinking a lot more on the go these days when I’m recipe planning.

To add another layer to the challenge, my little guy has developed both Acid Reflux and Colic. The poor little man has not been feeling his best. So in order to make sure there is nothing in my diet while I’m breastfeeding that may be affecting how he feels, I’ve eliminated some problem foods. For starters dairy, citrus and acidic vegetables like tomatoes and peppers. I’m also avoiding foods like broccoli and cauliflower etc to ensure he’s not getting belly cramping. There’s a longer list but I’ll spare you here. So all these eliminations leaves me with a limited palate. It’s also causing me to get creative at home and for the blog posts!

Enter today’s first recipe on this new diet. So guess what, it’s dairy free, fairly healthy and hopefully won’t be giving you any gas 😉

I was discouraged going shopping and brainstorming food for the week. It’s hard to plan around so many restrictions while still trying to eat healthy and get a hearty meal in. But, honestly this dish turned out soooo delicious.

I love the crumbly topping and as it mixes in with the earthy Marsala sauce it adds flavor and thickens the sauce with each bite. I’m particularly glad I used egg noodles for the dish. They have a little more bite to them and, in my opinion, make it a more home style dish. The mushrooms are tender and the chicken easily absorbs all the Marsala juices.

You’ll want part of the top of the casserole in your bowl because that’s where the ends of some of the noodles crisped and the breadcrumb topping lives. Believe me, it’s the bet part!

This dish was a great idea for my house. It was able to serve us for a few days so it saved me even more time in the long run.

So for all you new moms looking to get back in the kitchen, here’s a good one to start with that provides lots of leftovers. Or cook this for your whole family, it will feed 6-8 people!

…all for the love of the dish

Chicken Marsala Casserole

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 8 minutes

Yield: 6-8 servings


  • 20oz sliced white and/or portobello mushrooms (I mixed)
  • 2 large chicken boneless, skinless breasts
  • 1 bag of wide egg noodles
  • 1 cup Marsala wine
  • 2 cups low sodium beef broth
  • 1/4 cup flour
  • 1/2 Italian seasoned Pablo bread crumbs
  • 3 tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • Salt and pepper


  1. Preheat oven to 375 degrees.
  2. Bring a large, salted, stock pot of water to a rolling boil and cook the whole bag of egg noddles according to package. Once pasta is done, drain and add back to stock pot.
  3. Meanwhile, clean mushrooms and dice chicken into one once cubes.
  4. Heat 1tbsp of olive oil over medium high heat in a deep and large sauté pan or wok.
  5. Liberally season chicken with salt and pepper and add to pan. Cook until lightly browned and no pink remains, about 6 minutes.
  6. Remove chicken from pan and put aside. Drain any liquid that remains in the pan.
  7. Add another tbsp of oil and once hot add the minced garlic. Cook until fragrant, about 30 seconds. Then add mushrooms.
  8. Cook mushrooms for about 10 minutes or until very tender, add salt and pepper to taste.
  9. Add flour and mix well to coat.
  10. Add the Marsala wine to deglaze. Let cook down for about 4-5 minutes. Add beef broth and bring the whole pot to a soft simmering boil. Cook for 5 about more minutes.
  11. Add chicken and mushroom and Marsala mixture to the egg noodles in the stock pot.
  12. Mix well and then pour into a 9x13 baking dish.
  13. Mix 1 tbsp of olive oil into your seasoned Pablo breadcrumbs.
  14. Sprinkle the breadcrumb mixture over the casserole.
  15. Bake for 15-20 minutes or until the Pablo breadcrumbs are golden brown.
  16. Serve
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