This delicious Chicken Casserole by Mary Berry is a creamy and hearty meal that’s perfect for a cozy dinner. It’s quick and easy to prepare, using common ingredients like chicken, bacon, and mushrooms. The dish features a rich sauce and is topped with crispy sage leaves, making it both flavorful and satisfying.
Ingredients Needed
- 250g (9oz) dry-cured bacon, snipped into small pieces
- 2 large onions, chopped
- 8 skinless chicken thighs, bone-in
- 2 tbsp sunflower oil
- 30g (1¼oz) plain flour (¼ cup all-purpose flour)
- 150ml (¼ pint) hot chicken stock (⅔ cup)
- 150ml (¼ pint) dry white wine (⅔ cup)
- 2 large sprigs of thyme
- Small bunch of sage, 6 leaves reserved for garnish
- 2 bay leaves
- 200g (7oz) small chestnut mushrooms, quartered (2 cups)
- 100g (4oz) full-fat crème fraîche (⅓ cup sour cream)
- A knob of butter
- Small bunch of parsley, chopped
How To Make Chicken Casserole
- Preheat the Oven: Preheat the oven to 160°C/140°C fan/Gas 3 (325°F).
- Cook the Bacon and Onions: Place the bacon in a large non-stick ovenproof frying pan or flameproof casserole and fry over medium heat for a few minutes to render out the fat. Add the onions and continue to fry until the bacon is brown at the edges. Transfer the bacon and onions to a plate using a slotted spoon and set aside.
- Brown the Chicken: Lightly season the chicken. In the same dish, add the oil, and brown the chicken over high heat, turning once. Transfer the browned chicken to the plate with the bacon and onions.
- Make the Sauce: Scatter the flour into the dish (adding a little more oil if needed) and stir to combine. Gradually incorporate the hot stock while whisking, allowing it to thicken. Pour in the wine and return the bacon, onions, and chicken to the pan. Stir well, add the thyme, sage sprigs, and bay leaves. The sauce will be quite thick at this stage. Bring to a boil, season with salt and black pepper, cover, and transfer to the oven for 30 minutes.
- Add Mushrooms and Crème Fraîche: Remove the dish from the oven and add the mushrooms and crème fraîche. Stir well and return to the oven for a further 15–20 minutes, until the chicken is tender.
- Fry the Sage Leaves: Meanwhile, heat the butter in a small pan over medium heat. Add the whole sage leaves and fry until crisp.
- Serve: Remove the bay leaves, thyme, and sage sprigs from the casserole and discard (some leaves will have fallen off to flavor the casserole). Stir in the parsley and serve with the crisp sage leaves on top.
Recipe Tips
- Brown the Chicken Well: Browning the chicken adds depth and flavor to the casserole. Make sure to cook it until golden on each side before adding it to the sauce.
- Don’t Skip the Crème Fraîche: The crème fraîche makes the sauce rich and creamy. If needed, you can substitute with sour cream, but try to use full-fat for the best result.
- Whisk the Sauce Slowly: When adding stock to the flour, whisk slowly to avoid lumps. This will give you a smooth, thick sauce perfect for coating the chicken.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Chicken Casserole cool until it reaches room temperature. Then, transfer it to an airtight container and refrigerate. It will keep well in the fridge for up to 3 days.
- Freeze: To freeze, let the casserole cool completely and then place it in a freezer-safe container. It can be frozen for up to 3 months. To thaw, move the container to the fridge for several hours or overnight before reheating.
- Reheat: Preheat the oven to 180°C (350°F). Transfer the chicken casserole to an oven-safe dish and cover it with foil. Heat for about 20–25 minutes, or until warmed through.
Nutrition Facts
Serving Size: 1 of 4/6 servings
- Calories: 321
- Total Fat: 20g
- Saturated Fat: 11g
- Cholesterol: 69mg
- Sodium: 949mg
- Potassium: 203mg
- Total Carbohydrate: 20g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 17g
Try More Mary Berry Recipes:
- Mary Berry Coronation Chicken
- Mary Berry Celeriac And Potato Mash
- Mary Berry Crème Pâtissière Tart
- Mary Berry Raspberry Buns
Mary Berry Chicken Casserole
Description
This delicious Chicken Casserole by Mary Berry is a creamy and hearty meal that’s perfect for a cozy dinner. It’s quick and easy to prepare, using common ingredients like chicken, bacon, and mushrooms. The dish features a rich sauce and is topped with crispy sage leaves, making it both flavorful and satisfying.
Ingredients
Instructions
- Preheat the Oven: Preheat the oven to 160°C/140°C fan/Gas 3 (325°F).
- Cook the Bacon and Onions: Place the bacon in a large non-stick ovenproof frying pan or flameproof casserole and fry over medium heat for a few minutes to render out the fat. Add the onions and continue to fry until the bacon is brown at the edges. Transfer the bacon and onions to a plate using a slotted spoon and set aside.
- Brown the Chicken: Lightly season the chicken. In the same dish, add the oil, and brown the chicken over high heat, turning once. Transfer the browned chicken to the plate with the bacon and onions.
- Make the Sauce: Scatter the flour into the dish (adding a little more oil if needed) and stir to combine. Gradually incorporate the hot stock while whisking, allowing it to thicken. Pour in the wine and return the bacon, onions, and chicken to the pan. Stir well, add the thyme, sage sprigs, and bay leaves. The sauce will be quite thick at this stage. Bring to a boil, season with salt and black pepper, cover, and transfer to the oven for 30 minutes.
- Add Mushrooms and Crème Fraîche: Remove the dish from the oven and add the mushrooms and crème fraîche. Stir well and return to the oven for a further 15–20 minutes, until the chicken is tender.
- Fry the Sage Leaves: Meanwhile, heat the butter in a small pan over medium heat. Add the whole sage leaves and fry until crisp.
- Serve: Remove the bay leaves, thyme, and sage sprigs from the casserole and discard (some leaves will have fallen off to flavor the casserole). Stir in the parsley and serve with the crisp sage leaves on top.
Notes
- Brown the Chicken Well: Browning the chicken adds depth and flavor to the casserole. Make sure to cook it until golden on each side before adding it to the sauce.
- Don’t Skip the Crème Fraîche: The crème fraîche makes the sauce rich and creamy. If needed, you can substitute with sour cream, but try to use full-fat for the best result.
- Whisk the Sauce Slowly: When adding stock to the flour, whisk slowly to avoid lumps. This will give you a smooth, thick sauce perfect for coating the chicken.
Mary Berry Chicken Casserole