Chicken Marsala Casserole

Chicken, mushrooms, Marsala wine, and rice bake under melted mozzarella for an easy, comforting casserole ready in about 45 minutes.

Prep: 15 min · Cook: 25 min · Yield: 6 · Method: Oven

Ingredients

• 1.5 lb boneless, skinless chicken breasts
• 8 oz cremini mushrooms
• 1 cup marsala wine
• 1 cup chicken broth
• 3 cups cooked white rice
• 1 cup shredded mozzarella cheese
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon dried thyme

Cooking instructions

1. Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish. (about 5 min) — 375°F
2. Cut the chicken into bite-size pieces. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. (about 5 min)
3. Heat the olive oil in a large skillet over medium-high heat. Sauté the chicken for 5 to 7 minutes, turning occasionally, until browned and the thickest pieces reach 165°F. (about 7 min) — 165°F
4. Transfer the chicken to the baking dish. Melt the butter in the skillet, then sauté the mushrooms for 4 to 5 minutes until browned. Add the garlic and cook for 30 seconds. (about 6 min)
5. Pour in the Marsala and broth. Stir in the thyme and remaining salt and pepper, then simmer for 4 to 5 minutes until slightly reduced. (about 5 min)
6. Add the cooked rice and chicken to the skillet, stirring until evenly coated. Transfer the mixture to the baking dish and spread it evenly. (about 3 min)
7. Top with mozzarella and bake for 25 minutes, until bubbling at the edges and the center is hot. (about 25 min) — 375°F
8. Rest the casserole for 5 minutes before serving. (about 5 min)