Embark on a culinary journey with this scrumptious Marsala Mushroom and Chicken Ziti, a dish that promises to delight your palate and warm your heart. Perfect for a cozy dinner at home or a special gathering with loved ones, this recipe combines the tender juiciness of chicken breasts, the earthy flavor of fresh mushrooms, and the creamy goodness of a marsala-infused sauce, all intertwined with al dente ziti pasta.
Topped with a golden layer of parmesan and mozzarella cheese, this oven-baked delight is not just a meal; it’s a celebration of flavors that brings comfort and joy to any table. Let’s dive into creating this mouthwatering masterpiece.
Chicken Marsala Casserole Recipe:
This Marsala Mushroom and Chicken Ziti is more than just a dish; it’s a symphony of flavors and textures, each bite enveloping you in warmth and satisfaction. Whether it’s a weeknight dinner or a special occasion, this recipe is sure to become a cherished addition to your culinary repertoire. Enjoy!
Ingredients
- 3 chicken breasts, cooked and cubed
- ½ pound Ziti, cooked al dente
- 1 tablespoon olive oil
- 16 ounces fresh mushrooms, sliced
- 1 small yellow onion, halved and sliced thin
- 1 clove garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup dry marsala wine
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- ½ cup freshly grated parmesan cheese
- 4 ounces fresh mozzarella, cut into small cubes
- 3 tablespoons fresh parsley, chopped
Instructions
- Begin by preheating your oven to 400 °F, setting the stage for the magic to happen.
- In a large, oven-safe Dutch oven or stockpot, heat the olive oil until it begins to sizzle, signaling the start of our flavor-building journey.
- Add the sliced mushrooms to the pot and sauté for about 2 minutes, or just until they start to take on a beautiful golden brown color.
- Lower the heat to medium-high, and stir in the onions, seasoned with a pinch of salt and pepper, cooking until the mixture is fragrant and the liquid nearly evaporates.
- Introduce the minced garlic into the mix, cooking for an additional 1-2 minutes, being mindful to stir frequently to prevent any burning.
- Pour in the marsala wine, letting it simmer and reduce by half, which concentrates the flavors and adds a rich depth to the dish.
- Add the unsalted butter, allowing it to melt before whisking in the all-purpose flour until it’s fully incorporated, creating the roux that will thicken our sauce.
- Gradually pour in the chicken broth, continuously stirring to ensure a smooth and velvety sauce, scraping the bottom of the pan to incorporate all the flavorful bits.
- Let the sauce simmer for about 2 minutes, until it begins to thicken, indicating it’s time to assemble our masterpiece.
- Remove the pan from the heat and gently fold in the cooked ziti, cubed chicken, cubed mozzarella, chopped parsley, and half of the grated parmesan cheese, ensuring each noodle is coated in the creamy sauce.
- Sprinkle the remaining parmesan cheese over the top, adding a layer of cheesy goodness that will crisp up beautifully in the oven.
- Bake for 25 to 30 minutes, or until the edges of the pasta are golden brown and the cheese is bubbling with joy.
