Marsala Chicken Noodle Casserole
This Marsala Chicken Noodle Casserole is the best combination of two of the most comforting dinners! If you need more chicken pasta recipes, look no further. This combination of my Easy Chicken Marsala Recipe and my Chicken Noodle Casserole is sure to win over the hearts of even your most picky eaters!
Servings: 6 servings
Ingredients
- 6 cups chicken stock (see note)
- 16 ounces rigatoni noodles
- 3 tablespoons unsalted butter
- 8 ounces mushrooms sliced
- 1 small yellow onion diced
- 2 cloves fresh garlic minced
- 3 tablespoons all purpose flour
- 1 1/2 cups reserved cooking liquid (from the noodles)
- 1 cup marsala wine
- 1/2 cup heavy cream
- salt and pepper to taste
- 3 cups cooked and shredded chicken
- 3 1/2 cups mozzarella cheese shredded
Instructions
- Cook the pasta in chicken stock. Two minutes before the suggested cooking time on the package, remove 1 1/2 cups of the liquid and drain the pasta.
- Preheat your oven to 425 degrees. Spray a 9 by 13 casserole dish with cooking spray and set aside.
- Melt the butter over medium low heat in a large saucepan. Add the mushrooms, onion, and garlic to the pan. Cook until the veggies are soft and tender.
- Add the flour to the pan, mixing it in to make a paste. Very slowly add the reserved cooking stock. Approximately a tablespoon of stock at a time, waiting until the last bit of stock was completely combined before adding the next bit.
- Now slowly add the heavy cream and marsala wine.
- Once all the marsala and heavy cream are mixed in, season to taste with salt and pepper. Stir in the chicken, cooked noodles, and 1 1/2 cups of cheese. Pour the mixture into the greased casserole dish and top with the remaining 2 cups of cheese.
- Bake, uncovered, for 10 minutes or until your desired level of cheese browning.
Notes
I like to keep chicken stock base in my cupboard and make chicken stock by boiling water and stirring it in. It's less expensive and makes me feel better about cooking my noodles in chicken stock.
If you would like to make this casserole the night before, follow all the steps up until adding the second half of the cheese. Cover and put in the refrigerator. When ready to bake, remove from the refrigerator while the oven preheats. Top with the remaining cheese. Bake for 35 minutes.