Leftover Makeover – Chicken Marsala Casserole Recipe

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Chicken Marsala Casserole


Chicken Marsala Casserole for the Ultimate Leftover Makeover

I do a lot of leftover makeovers in my kitchen, but Chicken Marsala Casserole has to be the best I’ve ever made.  It’s a casserole that defies that tired old title which brings thoughts of dry, boring food in a pan.  Leftover chicken transforms into a beautiful casserole, topped with a fresh bruschetta salad that makes this homey Chicken Marsala Casserole bright and summery.  Mushrooms provide an earthy flavor while the creamy sauce cuddles the chicken and rice, bringing everything together in a casserole that is sure to become a favorite with your family.

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Fresh Ingredients for Chicken Marsala Casserole

The base of Chicken Marsala Casserole is a long grain white rice.  I love jasmine rice, so that’s what I used.  Use your favorite white rice for a flavor that you’ll love.  I used leftover grilled chicken in Chicken Marsala Casserole, but if you don’t have any, and you are hankering for it, try using a rotisserie chicken from the store.  They taste just as good and are super easy.  I used a blend of mushrooms, both white and baby bella, for an earthy flavor that can’t be beat.  The last big ingredient is the wine.  Any dry white wine will work in Chicken Marsala Casserole, and like the rice, make sure you like the wine or you won’t appreciate the casserole.  I used some chardonnay that I had leftover from another recipe and it worked wonderfully!

Leftover Makeover – Chicken Marsala Casserole Recipe

Leftover Makeover – Chicken Marsala Casserole Recipe


  • 1 T butter
  • 1 lb mushrooms, cleaned and sliced
  • 1 ½ T flour
  • ½ C heavy cream
  • ¾ C white wine
  • 1 T dried parsley
  • 1 C long grain white rice
  • 2 C chicken, chopped
  • 3 T parmesan cheese, grated
  • 3 Roma tomatoes, chopped
  • 2 cloves garlic, minced
  • 2 stems basil, leaves diced


  1. Heat oven to 350 degrees F.
  2. Spray a 13x9 pan with nonstick cooking spray. Add the rice and spread out evenly.
  3. Sprinkle the chicken over the rice. Set pan aside.
  4. Heat a saute pan over medium high heat. Melt the butter and add the mushrooms. Saute until mushrooms are lightly brown.
  5. Add the flour and stir to coat.
  6. Add the heavy cream and stir, simmering until thickened, 1-2 minutes.
  7. Stir in the wine and parsley. Season with salt and pepper.
  8. Pour the mushrooms and sauce over the rice and chicken. Cover tightly with aluminum foil.
  9. Bake 30-35 minutes, until liquid is absorbed. Remove foil, sprinkle with parmesan and bake another 5 minutes. Remove from oven.
  10. In a small bowl, mix the tomatoes, garlic, and basil.
  11. Place the tomato salad on top of the casserole.
  12. Serve hot.

Chicken Marsala Casserole – Leftovers of Leftovers

I am not a fan of eating leftovers.  I know, I make so many leftover makeovers.  That’s because when they are a leftover makeover, like Chicken Marsala Casserole, it’s a whole new dish, not a leftover.  Chicken Marsala Casserole, though, is good warmed back up, without changing the dish.  I love to make big batches of it just so I can have leftovers for a few days.  When you put away the leftovers, place them in single serve containers so you can heat and eat.  It makes for a fantastic quick lunch that has all kinds of flavor.  If you’re looking for a dish that will put smiles on everyone’s faces and be great as leftovers, give Chicken Marsala Casserole a try!


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