As a seasoned home cook, I can confidently say that Mary Berry’s Chicken Casserole is a midweek game-changer. This all-in-one dish combines the comforting flavors of tender chicken, smoky bacon and earthy mushrooms in a creamy sauce that’s simply irresistible. It’s the kind of recipe that makes you look forward to dinner. It’s surprisingly easy to whip up. With a cooking time of around 1 hour and 30 minutes, this recipe yields 4 generous servings, making it perfect for family dinners or intimate gatherings.

Tools and Equipment

Ingredients:

• Chicken : 8 skinless chicken thighs, bone-in
• Bacon : 250 g ( use dry-cured bacon, cut into small pieces )
• A pinch of salt 
• Freshly ground black pepper
• Chestnut mushrooms : 200 g (small, quartered )
• Chicken stock : 150 ml ( hot ) 
• Onions : 2 large ( chopped )
• Sunflower oil : 2 tbsp 
• Plain flour : 30 g (all-purpose) 
• Bay leaves : 2 
• White wine : 150 ml ( dry ) 
• Thyme : 2 large spring 
• Sage : 1 small bunch (6 leaves removed for garnish)
• full-fat crème fraîche : 150 g 
• A knob of butter
• Parsley : A small bunch of, chopped

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Season the chicken thighs with salt and black pepper. In your ovenproof casserole dish, heat the sunflower oil. Keep your stove heat over medium-high . Add the chicken thighs and brown them on all sides. Then remove them and set aside.
3. Take the same dish and add the snipped bacon pieces and chopped onions. Cook them until the onions are soft and the bacon is starting to crisp, about 5 minutes.
4. Sprinkle the plain flour over the bacon and onions. Stir them well to combine. Cook for another 2 minutes to remove the raw flour taste.
5. Pour in the hot chicken stock and dry white wine. Use a whisk to stir. Keep stirring until the mixture thickens and becomes smooth.
6. Return the browned chicken thighs to the dish. Then add the sage leaves, thyme sprigs, bay leaves and quartered mushrooms. Stir everything together.
7. Place a lid on the casserole dish and transfer it to the preheated oven. Let it bake for 1 hour, checking occasionally and adding more hot water if the sauce thickens too much.
8. After an hour, remove the casserole from the oven. Now stir in the crème fraîche. Return it to the oven. Keep it uncovered for an additional 15-20 minutes until the chicken is tender and the sauce is creamy.
9. In a small saucepan, melt the knob of butter and add the sage leaves for garnish. Fry them until they become crisp, then remove and set aside.
10. To serve, sprinkle the chopped parsley and crispy sage leaves over the casserole. 

Also Try: Mary Berry’s Heartwarming Fish Pie Recipe: A Family Tradition

Nutritional Value (Per Serving):

Pairings :

Wine Pairing:

White wine like a Chardonnay or a Sauvignon Blanc complement the creamy sauce and bring out the flavors of the chicken and mushrooms. If you prefer red wine, a light Pinot Noir can also work well.

Side Dish Pairing:

• Creamy Mashed Potatoes: The velvety texture of mashed potatoes pairs wonderfully with the creamy casserole sauce.
• Steamed Green Beans: A side of fresh, steamed green beans adds a healthy and vibrant contrast to the richness of the dish.
• Crusty Bread: A warm, crusty baguette or artisanal bread is perfect for soaking up the delicious sauce.
• Fresh Salad: A crisp green salad is a great choice to pair with this dish. A lemon vinaigrette provides a refreshing contrast to the richness of the casserole.

Dessert Pairing:

Finish your meal with a classic dessert like a fruit crumble or a berry tart for a sweet ending that complements the savory casserole.

FAQs:

Can this recipe be made with boneless chicken thighs?

Absolutely! While bone-in thighs add extra flavor, boneless ones work well too. Adjust the cooking time slightly.

What can I substitute for dry white wine?

You can use chicken broth. Also apple juice can be used as a non-alcoholic substitute for white wine.

Can I prepare this casserole ahead of time?

Yes, you can make it a day ahead and reheat it before serving. It often tastes even better the next day.

Can I use other types of mushrooms?

Certainly! You can use a variety of mushrooms. Some options are l button, cremini or shiitake. It depends on your preference.

Is there a dairy-free alternative to crème fraîche?

You can use coconut milk or a dairy-free yogurt alternative for a similar creamy texture.

Conclusion

Mary Berry’s Chicken Casserole is a comforting and flavorful dish. It is a perfect choice for busy weeknights or special occasions. With the delightful combination of chicken, bacon, mushrooms and creamy sauce, it’s sure to impress your taste bud. Don’t forget to garnish with crispy sage for that extra touch of elegance. Enjoy!

Chicken Casserole Recipe Mary Berry

• Chicken : 8 skinless chicken thighs (bone-in)
• Bacon : 250 g (use dry-cured bacon, cut into small pieces)
• A pinch of salt
• Freshly ground black pepper
• Chestnut mushrooms : 200 g (small, quartered)
• Chicken stock : 150 ml (hot)
• Onions : 2 large (chopped)
• Sunflower oil : 2 tbsp
• Plain flour : 30 g (all-purpose)
• Bay leaves : 2
• White wine : 150 ml (dry)
• Thyme : 2 large spring
• Sage : 1 small bunch (6 leaves removed for garnish)
• full-fat crème fraîche : 150 g
• A knob of butter
• Parsley : A small bunch of (chopped)

1. Preheat the oven to 180°C (350°F).
2. Season the chicken thighs with salt and black pepper. In your ovenproof casserole dish, heat the sunflower oil. Keep your stove heat over medium-high . Add the chicken thighs and brown them on all sides. Then remove them and set aside.
3. Take the same dish and add the snipped bacon pieces and chopped onions. Cook them until the onions are soft and the bacon is starting to crisp, about 5 minutes.
4. Sprinkle the plain flour over the bacon and onions. Stir them well to combine. Cook for another 2 minutes to remove the raw flour taste.
5. Pour in the hot chicken stock and dry white wine. Use a whisk to stir. Keep stirring until the mixture thickens and becomes smooth.
6. Return the browned chicken thighs to the dish. Then add the sage leaves, thyme sprigs, bay leaves and quartered mushrooms. Stir everything together.
7. Place a lid on the casserole dish and transfer it to the preheated oven. Let it bake for 1 hour, checking occasionally and adding more hot water if the sauce thickens too much.
8. After an hour, remove the casserole from the oven. Now stir in the crème fraîche. Return it to the oven.Keep it uncovered for an additional 15-20 minutes until the chicken is tender and the sauce is creamy.
9. In a small saucepan, melt the knob of butter and add the sage leaves for garnish. Fry them until they become crisp, then remove and set aside.
10. To serve, sprinkle the chopped parsley and crispy sage leaves over the casserole.

Main Course

British

Chicken Casserole Recipe Mary Berry, Mary Berry Chicken Casserole Recipe