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Baked Chicken Marsala

Baked Chicken Marsala

  • Prep

    15 m
  • Cook

    1 h 35 m
  • Ready In

    1 h 50 m
audrey

audrey

This is less a version of the traditional 'chicken marsala,' than a chicken casserole with Marsala wine in it. Serve with mashed potatoes or wide egg noodles.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 533 kcal
  • 27%
  • Fat:
  • 22.4 g
  • 34%
  • Carbs:
  • 19g
  • 6%
  • Protein:
  • 51 g
  • 102%
  • Cholesterol:
  • 151 mg
  • 50%
  • Sodium:
  • 1785 mg
  • 71%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Prepare a large baking dish with cooking spray.
  2. Melt butter in a skillet over medium heat. Cook and stir mushrooms and onion in butter until the onion is translucent, about 5 minutes.
  3. Stir cream of mushroom soup, chicken broth, and Marsala wine together in a large bowl. Stir mushroom mixture into soup mixture.
  4. Spread chicken pieces into prepared baking dish; season with salt and pepper. Pour soup mixture over the chicken and cover the dish with aluminum foil.
  5. Bake in preheated oven until the chicken is no longer pink at the bone and the juices run clear, about 90 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
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Reviews

Marianne
2

Marianne

1/29/2013

I made a partial recipe of this using fresh mushrooms rather than canned. We thought this was good, but the sauce wasn't as satisfyingly rich as we would have liked. It was easy to make, and so that is definitely a plus. Thanks for the idea of this recipe!

Rebecca
2

Rebecca

12/23/2012

Not bad. The sauce is very light. Best with noodles

Phil
0

Phil

2/22/2014

Flavor was good, but the sauce needed to be thicker. Would doctor it up if I make it again.

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