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Baked Chicken Marsala Pasta Casserole

Here's how you make Baked Chicken Marsala Pasta Casserole
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  • Servings: 4
  • Prep: 10m
  • Cook: 45-50m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 5 1/2 ounces cooked chicken (1 1/4 cups, shredded or diced)
  • 1/2 pound dry spaghetti pasta (broken up into 3" pieces)
  • 3 scallions, diced (white and green parts)
  • 3 tablespoons diced pimentos
  • 1 teaspoon fresh thyme, chopped
  • 1 tablespoon fresh parsley, chopped
  • MUSHROOM MIX
  • 8 ounces fresh mushrooms (sliced, cremini mushrooms, about 2 cups, stems trimmed)
  • 1 medium yellow onion (cut in half and thin sliced)
  • 1 garlic clove, minced
  • 1/4 cup marsala wine
  • 1 tablespoon butter
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • SAUCE
  • 1 to 1 1/2 cups chicken broth
  • 1/4 cup marsala wine
  • 3/4 cup light cream
  • 1/2 cup grated parmesan cheese
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 teaspoon fresh chopped thyme
  • 1 tablespoon fresh chopped parsley
  • Kosher salt, to taste
  • Pepper, to taste
  • CRACKER CRUMB TOPPING
  • 1/2 cup crushed saltine crackers
  • 1 1/2 teaspoons melted butter
  • 2 teaspoons grated parmesan cheese
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Cracker Crumb Topping ... Add the butter to a small bowl or measuring cup; and, melt in the microwave for just a minute or less, on medium heat until melted. Add the cracker crumbs; and mix until combined. Once it has cooled a bit, add the parmesan cheese. Set to the side.

  • Step 2: Pasta ... Cook according to package directions; in plenty of salted water. Drain, reserving a bit of the pasta water; and return to the pot.

  • Step 3: Mushrooms and Onions ... Add the butter in a large skillet on medium to medium high heat; then, add the mushrooms and onions; and saute until they start to get golden brown 5-7 minutes. Then, add the garlic, salt, pepper; and simmer for another couple of minutes, stirring to make sure everything is combined. Add the marsala wine, scraping up any bits off the bottom, then, cook another couple of minutes until all the wine is reduced. Turn off the heat and set to the side.

  • Step 4: Sauce ... As the pasta and mushrooms cook, prepare the sauce. Add the butter to a pot; and bring to medium heat. Once the butter is melted; add the flour, whisking until combined. Cook for 1-2 minutes to get rid of that 'raw' flour taste. Then, add the broth, marsala; and, mix or whisk until smooth. Then, add the milk, a pinch of salt and pepper; and, cook over medium heat until the sauce thickens - stirring often (3-4 minutes). Remove from the heat; and, add the Parmesan cheese. NOTE: If you don't want to add more marsala wine; simple add chicken broth. Season lightly with salt and pepper. Remember, the cheese is salty.

  • Step 5: Casserole ... Add the mushroom mix and sauce to the drained pasta; along with the chicken, pimentos, scallions, and fresh herbs. Toss lightly to combine; then, reseason if necessary. Also, if the sauce seems a bit thick; add a bit of the reserved pasta water. I usually end up using about 1/2 cup; because the dish will bake - and the sauce will thicken a bit. Transfer the mix to a 9x9 or similar size baking or casserole dish; sprayed with a nonstick spray, and top with the cracker crumb mix.

  • Step 6: Bake ... On the middle shelf, in a preheated 350 degree oven, for 20-30 minutes. You want the dish golden brown and bubbly.

  • Step 7: Serve and ENJOY! ... As I said, it is rich and a bit decadent; so, a crisp salad and glass of wine is it for me.

We hope you enjoy this recipe!

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