Tuesday, September 27, 2011

Chicken Marsala Casserole

Chicken Marsala was one of the first things I learned to make for Mr. Devilish Dish.  The first time I made it, was on Valentine's Day.  On Labor Day, he asked me to marry him.  I'd like to think it was the chicken marsala that won him over.  Maybe it was the lifetime supply of banana pudding I kept him in.  Either way, I got a ring on my finger and he's been well fed for many years now.  I hadn't made it in awhile.  Then I ran across a casserole version.  All the flavors were there, mushrooms, shallots, wine, pasta...Just a little different presentation.  He loved it, and you will too!  A great dish for guests because it's simple, yet sophisticated.
Chicken Marsala Casserole...
A perfect "company dish!
The Chicken Marsala Casserole Party
Get your prep done in advance.  There
are a lot of ingredients, but everything
goes together very easily.  Having the
ingredients pre-measured and ready to
go will make the assembly quick!
While pasta is boiling, brown chicken in olive oil. 
When cooked, remove and set aside.
Add butter to skillet and saute shallot until soft.
Add mushrooms and saute until soft.
Combine broths and whisk in cornstarch
until smooth.  Set aside.
Add Marsala to mushroom mixture and
reduce over medium heat for 5 minutes.
Add broth mixture.
Add heavy cream.  Stir in
chicken and pasta.
Place in casserole dish.  Combine melted butter
with bread crumbs and Parmesan cheese. 
Sprinkle over pasta mixture.
Bake about 15 minutes until hot and bubbly.
Wow your friends and enjoy!

Chicken Marsala Casserole

16 ounces penne pasta
2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
1/2 teaspoon dried thyme
2 tablespoons butter
2 large shallots, finely diced
6 ounces portobello or crimini mushrooms, sliced
1 1/2 cups Marsala wine
1 1/2 cups chicken broth
1 1/2 cups beef broth
1 cup heavy cream
4 tablespoons cornstarch
1/2 cup Italian bread crumbs
1/4 cup grated Parmesan cheese
3 tablespoons butter, melted

Preheat oven to 350 degrees F.  In a large pot, cook penne pasta in salted, boiling water until al dente.  Drain well.  While the pasta is cooking, heat olive oil in a large skillet and cook chicken pieces with dried thyme.  Season well with salt and pepper.  When chicken is browned, remove from pan and set aside.  Add 2 tablespoons of butter to the skillet and saute the shallot until soft, (about 2 minutes.)  Add mushrooms and continue to cook until they are soft, (about 6 minutes.)  Add Marsala and reduce for approximately 5 minutes over medium heat.  Combine chicken and beef broths.  Whisk in cornstarch until smooth.  Add broth mixture and cream to skillet.  Cook until thickened.  Add chicken and penne pasta, and mix well.  Salt and pepper to taste.  Place in a greased 9x13-inch baking dish.  Combine breadcrumbs with Parmesan cheese and melted butter.  Sprinkle mixture on top of casserole and bake uncovered, for 15 minutes.  If preparing ahead, do not add crumb topping.  Cover and refrigerate.  Uncover and add crumb topping prior to baking.

Prep Time:  Approximately 30 minutes     Cook Time:  Approximately 15 minutes 

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