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.

audrey
prep:
15 mins
cook:
1 hr 35 mins
total:
1 hr 50 mins
Servings:
6
Max Servings:
6
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Ingredients

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Prepare a large baking dish with cooking spray.

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  • Melt butter in a skillet over medium heat. Cook and stir mushrooms and onion in butter until the onion is translucent, about 5 minutes.

  • Stir cream of mushroom soup, chicken broth, and Marsala wine together in a large bowl. Stir mushroom mixture into soup mixture.

  • 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.

  • 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).

Nutrition Facts

532.73 calories; 51 g protein; 19.02 g carbohydrates; 22.41 g fat; 151.19 mg cholesterol; 1720.76 mg sodium.Full Nutrition


Reviews (5)

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Most helpful positive review

Karen Adams
05/16/2015
Good flavor with easy preparation

Most helpful critical review

Marianne
01/29/2013
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!
(3)
5 Ratings
  • 3 Rating Star 4
  • 4 Rating Star 1
Marianne
01/29/2013
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!
(3)
Rebecca Ann Sachs
12/23/2012
Not bad. The sauce is very light. Best with noodles
(2)
Tonya
03/21/2013
I really doctored this recipe but it turned out to be delicious. I used 6 boneless skinless chicken thighs and cut them into 1 inch pieces. I sautéed onions and mushrooms in the butter then added a stalk of celery with the leaves and a 4 oz can of chopped green chiles (I know it isn't for Marsala but it was good). In a bowl I mixed 2 cans of mushroom soup with 1/2 cup light cream 3/4 cup dry sherry (I didn't have Marsala on hand) and 3/4 cup vegetable stock and a half cup of shredded Mexican cheese. Then mixed sauce with sautéed veggies and chicken and baked in 350 degree oven for 1 hour (no foil). Served over noodles! Yummy!
(1)
Phil
02/22/2014
Flavor was good but the sauce needed to be thicker. Would doctor it up if I make it again.
Karen Adams
05/16/2015
Good flavor with easy preparation