Chicken Marsala Casserole
Experience the hearty flavors of Chicken Marsala in this Chicken Marsala Casserole for a comforting and easy dinner.
Equipment
- skillet
- Baking dish
Ingredients
- 4 cups chopped cooked chicken
- 3 cups unsalted chicken broth
- 2 cups whole-wheat orzo
- 2 tablespoons extra-virgin olive oil
- 8 cups sliced cremini mushrooms
- 2 large shallots sliced into half-moons
- 6 medium cloves garlic minced
- 1.75 teaspoons salt
- 1 teaspoon ground pepper
- 0.75 teaspoon dried thyme
- 0.5 cup dry Marsala wine
- 1 cup half-and-half
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon finely chopped flat-leaf parsley
Instructions
- Preheat oven to 375°F. Combine chicken, broth, and orzo in a baking dish; stir until evenly combined. Set aside.
- Heat oil in a large skillet over high heat. Add mushrooms; cook until deeply browned and liquid evaporates, about 10 minutes.
- Reduce heat to medium. Add shallots, garlic, salt, pepper, and thyme; cook until fragrant, about 30 seconds. Add Marsala; cook until reduced by half, 1 to 2 minutes. Stir in half-and-half; cook until slightly thickened, 2 to 3 minutes.
- Pour mushroom mixture into chicken mixture; stir to combine. Cover tightly with foil and bake until orzo is al dente and most liquid is absorbed, 35 to 45 minutes, stirring once halfway through.
- Sprinkle with Parmesan and parsley before serving.
Notes
Assemble casserole through Step 4, cover, and refrigerate for up to 1 day before baking.
Nutrition
Serving: 1.25cupsCalories: 424kcalCarbohydrates: 43gProtein: 27gFat: 17gSaturated Fat: 5gCholesterol: 77mgSodium: 661mgPotassium: 770mgFiber: 5gSugar: 5gVitamin C: 3mgCalcium: 98mgIron: 4mg
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