When a dish comes from Dame Mary Berry, you know it’s grounded in tradition, tested by time, and tuned for home comfort. Her Chicken Casserole captures everything we crave in cold-weather cooking: slow-simmered depth, earthy mushrooms, and a creamy finish sharpened with herbs and wine.
I first made this after a bleak November weekend in Yorkshire. Rain on the windows, dog soaked, family famished. This casserole didn’t just warm us—it reminded me why British food, done right, is unbeatable in its simplicity. It’s not fussy. But it is exacting. Bacon must be dry-cured. Chicken bone-in. Crème fraîche, not cream. Each choice matters.
Whether you’re feeding a Sunday crowd or batch-cooking for the week, this easy Mary Berry chicken casserole is the kind of dish you’ll come back to every season.
Why You’ll Love This Dish
- Deep, layered flavor from browned bacon, chicken, wine, and herbs
- Foolproof for beginners but elegant enough for guests
- Bone-in chicken gives extra richness and resilience
- Crème fraîche creates a light, tangy creaminess without heaviness
- Perfect for batch cooking: reheats beautifully and even freezes well
Ingredients That Matter
- 8 skinless bone-in chicken thighs: richer and juicier than breast
- 250g dry-cured bacon: adds salt, smoke, and umami depth
- 2 large onions, chopped: foundational sweetness
- 200g chestnut mushrooms, quartered: earthy and meaty
- 100g full-fat crème fraîche: creamy without dulling the palate
- 150ml dry white wine: acidity lifts and balances
- 2 bay leaves + thyme + sage: unmistakable British aromatics
- 30g plain flour: helps bind into a velvety sauce
- 1 small bunch parsley, chopped: final note of brightness
How To Make Mary Berry’s Chicken Casserole
- Preheat oven to 160°C (315°F).
- Fry bacon and onions until golden and soft. Set aside.
- Brown the chicken in batches in the same pan. Skin side down first for caramelisation. Remove and set aside.
- Make a roux: Sprinkle in flour, stir for a minute, then gradually whisk in hot chicken stock and white wine.
- Build the casserole: Return bacon, onions, and chicken to the pan. Add thyme, bay, whole sage sprig, salt, and pepper.
- Bake covered for 30 minutes.
- Add mushrooms and crème fraîche, stir gently, and return uncovered to the oven for 15–20 more minutes.
- Crisp the sage leaves in butter while the casserole finishes.
- Finish and serve: Remove herb stems, fold in chopped parsley, and scatter with crispy sage.
Common Mistakes to Avoid
- Using boneless thighs or breast: lacks the deep flavour bone-in gives
- Skipping the roux: leads to thin, broken sauce
- Overcrowding the pan during browning: causes steaming, not searing
- Adding crème fraîche too early: dulls its tang and risks curdling
- Not tasting at the end: adjust salt only after bacon and stock have cooked through
Storage and Reheating
- Refrigerate in a sealed container for up to 3 days.
- Freeze in portions for up to 3 months. Defrost slowly in fridge before reheating.
- To reheat: Oven at 175°C for 20 mins, covered — or gently on the hob with a little stock.
What to Serve with
Best Sides for Mary Berry Chicken Casserole:
- Creamy mashed potatoes
- Buttered Savoy cabbage or spring greens
- Crusty bread or baguette
- Roasted root vegetables (carrots, parsnips, swede)
- Steamed new potatoes with herb butter
- Rice pilaf or pearl barley
- Sharp green salad with mustard vinaigrette
FAQs
Q: Can I make this in a slow cooker?
A: Yes. Brown the meat and veg first, then transfer to slow cooker. Cook for 6–7 hours on low.
Q: Can I use boneless chicken thighs?
A: You can, but the sauce may lack the same richness. Adjust by simmering slightly longer.
Q: Can I make it ahead?
A: Absolutely. Flavours deepen overnight. Reheat gently and stir in parsley just before serving.
Q: What wine works best?
A: A dry white like Sauvignon Blanc or Chardonnay (unoaked). You want acidity, not sweetness.
Nutrition Facts (per serving)
- Calories: 400
- Protein: 25g
- Fat: 20g
- Carbohydrates: 20g
- Fiber: 2g
- Sugar: 2g
- Sodium: 500mg
Try More Recipes:
Mary Berry Chicken Casserole
Description
A comforting chicken casserole with bacon, mushrooms, and a creamy herb sauce.
Ingredients
Instructions
- Preheat oven to 160°C (315°F).
- Sauté bacon and onions until golden; remove.
- Brown chicken pieces in same pan; remove.
- Stir in flour, then gradually whisk in hot stock and wine to form sauce.
- Return chicken, bacon, onions, herbs, salt, and pepper.
- Cover and bake for 30 minutes.
- Add mushrooms and crème fraîche. Bake uncovered for 15–20 minutes.
- Fry sage leaves in butter until crisp.
- Stir in parsley, garnish with sage, and serve.
Notes
- Use bone-in chicken thighs for added flavor and moisture.
- Be cautious with salt as bacon and stock can already add saltiness.
- Adjust the thickness of the sauce by adding more or less flour.
- Experiment with different herbs and spices to customize the flavor profile.
- For a spicier twist, add a pinch of chili flakes or a dash of hot sauce.