Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, diced
- 8 oz cremini mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup Marsala wine
- 1 cup chicken broth
- 8 oz egg noodles or pasta of your choice
- 4 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add diced chicken and cook until browned on all sides. Add sliced mushrooms and chopped onion, and cook until the mushrooms are tender and the onion is translucent. Stir in minced garlic and cook for another minute until fragrant.
- Pour Marsala wine into the skillet, scraping up any browned bits from the bottom. Allow the wine to reduce slightly. Add chicken broth and bring to a simmer. Season with salt and pepper to taste.
- Cook egg noodles according to package directions. Drain and add to the skillet with the chicken and mushroom mixture. Stir in softened cream cheese and half of the shredded mozzarella cheese until well combined.
- Pour the mixture into a greased 9×13 inch casserole dish. Sprinkle the remaining mozzarella cheese over the top. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly.
Notes
- Use quality Marsala wine for richer flavor.
- Don’t overcook the chicken as it will continue cooking in the oven.
- Cook pasta al dente to prevent mushiness during baking.
- Taste and adjust seasoning to your preference.
- Let the casserole rest for a few minutes after baking for best results.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-free option available
Nutrition
- Serving Size: 1 cup
- Calories: 450 Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg