Chicken Marsala Casserole | Chicken Marsala Pasta Bake Recipe | How to Make Chicken Casserole

Boil 2 cups of italian green beans.

Cook 1 pound of rigatoni in salted water according to the manufacturer's instructions.

Heat a high sided saucepan over medium to high heat.

Add 2 tablespoons of olive oil to the pan.

Season 2 pounds of skinned, boned chicken thighs with salt and pepper, then lightly dredge in flour.

Once the oil is hot, add the chicken to the pan and fry on both sides until completely cooked through, reaching an internal temperature of 175°F (80°C).

Remove the chicken from the pan and place it into a large mixing bowl to cool.

Chop or shred the cooled chicken into bite-sized pieces.

If there are any large chunks of chicken stuck to the pan, scrape them off and add to the bowl with the chicken.

Turn the burner back up to medium to high heat and add 6 slices of chopped bacon to the pan.

Cook the bacon until crisp and lightly brown, then remove from the pan and add to the bowl with the chicken.

In the same pan, add 1 box of chopped mushrooms and sauté until tender, being careful not to burn the bits on the bottom of the pan.

Remove the mushrooms from the pan and add to the bowl with the chicken and bacon.

Add 1 chopped sweet onion to the pan and sauté until translucent and tender, optionally allowing them to brown slightly.

Deglaze the pan with 1/3 cup of marsala wine, scraping the bottom and sides of the pan to release bits into the liquid, and reduce until almost all the wine is gone.

Make a well in the center of the pan and add 6 tablespoons of unsalted butter, melting it over medium heat.

Once melted, add 6 tablespoons of all purpose flour to the butter to create a roux, cooking for 2-3 minutes while stirring frequently.

Add 2 cups of cool chicken stock to the roux, stirring and scraping the sides and bottom of the pan.

Mix in 2 cups of heavy cream and season with black pepper.

Add all the ingredients from the mixing bowl to the sauce and mix well.

Bring the sauce to a slow simmer, then reduce heat to low and cook until thick enough to coat the back of a spoon.

Add 2 tablespoons of chopped flat leaf parsley and mix well, tasting to adjust seasoning if necessary.

In an oven-safe baking dish or a 9 x 13 inch baking dish, combine the strained italian green beans with the other ingredients.

Add the cooked rigatoni and mix well, warming everything over low heat.

Sprinkle 1/4 cup of parmesan cheese evenly over the top of the casserole, followed by 2 cups of shredded mozzarella.

Bake the casserole in a preheated oven at 350°F (176°C) until bubbly and warm throughout and the cheese is melted.

Increase the oven to broil and cook for 3-5 minutes until the top is lightly golden brown.

Equipment Needed

Spice Level:

Allergens