Recipe By audrey
Rating
Published Jun 8th
Prep 15m Cook 1h 35m Additional - Ready In 1h 50m
Servings 6 servings Calories 532.7

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.

Recipe Ingredients

  • cooking spray
  • ¼ cup butter
  • 2 (4.5 ounce) cans mushrooms, drained
  • ¼ cup onion, chopped
  • 3 (10.75 ounce) cans cream of mushroom soup
  • 1 (14.5 ounce) can chicken broth
  • 1 cup Marsala wine
  • 3 pounds chicken pieces
  • salt and pepper to taste
  • ½ teaspoon garlic salt

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare a large baking dish with cooking spray.
  2. 2 Melt butter in a skillet over medium heat. Cook and stir mushrooms and onion in butter until the onion is translucent, about 5 minutes.
  3. 3 Stir cream of mushroom soup, chicken broth, and Marsala wine together in a large bowl. Stir mushroom mixture into soup mixture.
  4. 4 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.
  5. 5 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

  • Calories 532.7
  • Carbohydrate 19 g
  • Cholesterol 151.2 mg
  • Fat 22.4 g
  • Fiber 1.1 g
  • Protein 51 g
  • Saturated Fat 8.5 g
  • Sodium 1720.8 mg
  • Sugar 6.8 g

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Reviews

  1. Good flavor with easy preparation
  2. Flavor was good but the sauce needed to be thicker. Would doctor it up if I make it again.
  3. 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 - Read more ...
  4. 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!
  5. Not bad. The sauce is very light. Best with noodles
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