There is something especially comforting about a casserole that brings tender chicken, smoky bacon, mushrooms, and a rich creamy sauce together in one dish. This Mary Berry Chicken and Bacon Casserole Recipe combines classic flavours with thyme, sage, parsley, chicken stock, and dry white wine for a hearty meal suited to family dinners and relaxed midweek cooking.
The method includes browning the chicken and bacon, gently simmering the casserole, and finishing it in the oven before adding the crème fraîche and crispy sage. Continue reading for the ingredients and useful equipment, followed by the full cooking method, serving ideas, storage guidance, answers to common questions, and the available nutrition information.
Equipment
Equipments for Mary Berry Chicken and Bacon Casserole Recipe:
To prepare this casserole successfully, you will need a few essential kitchen tools that make cooking easier and more efficient. The right equipment helps with browning, simmering, and creating the perfect texture for this comforting dish.
- Flameproof casserole dish – useful for cooking the casserole on the hob and transferring it directly to the oven.
- Oven-safe casserole dish – allows the dish to cook evenly at high temperatures without changing containers.
- Large non-stick ovenproof frying pan – helps brown the chicken and bacon while preventing sticking.
- Skillet – useful for frying ingredients and building flavour before combining the casserole.
- Frying pan – helps cook and brown ingredients evenly.
- Small pan – useful for preparing smaller components or heating liquids when needed.
- Slotted spoon – makes it easy to remove cooked ingredients while leaving juices behind.
- Meat thermometer – helps check that the chicken reaches a safe cooking temperature.
- Kitchen towel – useful for keeping the cooking area clean and handling hot equipment safely.
Table of Contents
Ingredients
Ingredients for Mary Berry Chicken and Bacon Casserole Recipe:
This Mary Berry Chicken and Bacon Casserole Recipe uses simple, comforting ingredients to create a rich and creamy family meal. Tender skinless chicken thighs, smoky bacon, mushrooms, and a flavourful sauce come together beautifully in this easy casserole. The combination of herbs, chicken stock, and crème fraîche gives the dish a delicious homemade taste that works well for weeknight dinners or special occasions.
| Ingredient | Quantity |
| Skinless chicken thighs | 8 pieces (about 1.2 kg) |
| Smoked streaky bacon | 200 g, chopped |
| Onions | 2 large, sliced |
| Garlic | 3 cloves, crushed |
| Chestnut mushrooms | 250 g, sliced |
| Dry white wine | 150 ml |
| Hot chicken stock | 300 ml |
| Full-fat crème fraîche | 200 ml |
| Sunflower oil | 2 tablespoons |
| Plain flour | 2 tablespoons |
| Thyme | 2 sprigs |
| Sage | 6 leaves |
| Bay leaves | 2 |
| Parsley | 2 tablespoons, chopped |
| Butter | 25 g |
| Salt | To taste |
| Ground black pepper | To taste |
How to Make Mary Berry Chicken and Bacon Casserole
- Season chicken thighs with salt and ground black pepper on both sides. Heat sunflower oil in a large casserole dish and brown the chicken pieces for a few minutes until golden. Remove the chicken and set it aside.
- Add the chopped bacon to the same pan and cook until it releases its fat and becomes lightly crisp. This helps to render fat and adds a smoky flavour to the casserole.
- Add onions to the pan and cook gently until softened. Stir in the garlic and continue cooking for another minute until fragrant without letting it burn.
- Add the mushrooms and cook until they become lightly browned. Sprinkle in the plain flour and stir well to coat the ingredients and help thicken sauce.
- Pour in the dry white wine while whisking to remove any lumps. Add the hot chicken stock, thyme, and bay leaves, then stir everything together until the sauce begins to thicken.
- Return the chicken thighs to the dish and bring the casserole to a gentle boil. Reduce the heat, cover, and allow it to low simmer for about 30 minutes until the chicken is tender.
- Transfer the covered casserole to a preheated oven and cook in oven for around 25–30 minutes until the flavours develop and the chicken is fully cooked.
- Remove the dish from the oven and stir in the crème fraîche. Simmer gently for a few minutes, then check seasoning and adjust with extra salt or pepper if needed.
- For extra flavour, melt butter in a small pan and fry the sage leaves until crisp. Remove the bay leaves, scatter over the parsley and crispy sage leaves, then serve the casserole warm.
Expert Tips for Mary Berry Chicken and Bacon Casserole Recipe
This one pot recipe is easy to prepare and gives the best results when cooked slowly. From my cooking experience, keeping the heat gentle helps the chicken stay tender while allowing the creamy sauce to develop a deeper flavour. Small details, like browning the chicken first, make a big difference.
- Use bone-in chicken thighs if you prefer extra flavour, as they stay juicy during longer cooking times.
- Always brown the chicken before simmering because this creates a richer flavour in the finished casserole.
- If making a low carb version, serve the casserole with cauliflower mash instead of mashed potatoes.
- For a Keto friendly option, replace the flour with xanthan gum to help thicken the sauce.
- Use a good-quality chicken stock or homemade stock for a more intense and comforting flavour.
- If you do not have crème fraîche, you can substitute full fat sour cream or double cream, but add it gently to prevent splitting.
- Keep the casserole at a gentle temperature when adding dairy ingredients to maintain a smooth sauce.
- For perfectly cooked chicken, use a meat thermometer and make sure it reaches a safe temperature of 165°F / 75°C.
- Do not overcook the mushrooms, as they can release too much water and make the sauce thinner.
- Prepare extra crispy sage leaves just before serving for a fresh herbal finish and added texture.
Serving Suggestions
How to serve Mary Berry Chicken and Bacon Casserole:
This Mary Berry Chicken and Bacon Casserole Recipe is a comforting meal that pairs beautifully with simple side dishes. Serve it warm for a family dinner or a relaxed midweek meal with creamy sides and fresh garnishes. The rich sauce works especially well with vegetables and homemade accompaniments.
- Serve with creamy mashed potatoes to soak up the delicious casserole sauce.
- Try cauliflower mash or celeriac mash for a lighter alternative.
- Add steamed vegetables such as broccoli, carrots, or green beans for freshness.
- Sprinkle with fresh parsley and crispy fried sage leaves as a flavourful garnish.
- Pair with crusty bread to enjoy every drop of the creamy sauce.
- Serve with a glass of white wine or sparkling water with lemon.
- Finish the meal with a light dessert such as fruit crumble, apple tart, or vanilla ice cream.
Storage
How to store Mary Berry Chicken and Bacon Casserole:
Room Temperature
- Do not leave the chicken casserole at room temperature for more than 2 hours.
- Allow leftovers to cool completely before transferring them to storage.
- Avoid keeping the casserole warm for long periods before refrigerating.
Refrigerator
- Store leftovers in an airtight container in the refrigerator.
- The casserole can be kept for up to 3 days when properly stored.
- Reheat gently on the stovetop or in the microwave until piping hot.
- Add a small splash of stock or water if the cream sauce becomes too thick.
Freezer
- This casserole is suitable to freeze and can be stored in freezer-safe containers.
- Allow the dish to cool completely before freezing.
- Use suitable containers, then label them with the date.
- Store in the freezer for up to 3 months.
- Defrost overnight in the refrigerator before reheating thoroughly.
FAQs
Q: Can I freeze this chicken casserole?
Yes, you can freeze chicken casserole for up to 3 months. Allow it to cool completely before storing it in a suitable freezer container. Defrost overnight and reheat until hot before serving.
Q: Can I use crème fraîche instead of cream?
Yes, crème fraîche gives the casserole a smooth and slightly tangy flavour. It also works well because it is less likely to split when heated gently compared with some other dairy products.
Q: Can I replace crème fraîche with heavy cream?
Yes, you can use heavy cream or double cream as a substitute. The sauce may become slightly richer, so adjust the seasoning if needed.
Q: Why is my cream sauce splitting or grainy?
A cream sauce can split if it is boiled too strongly after adding dairy ingredients. Keep the heat low and stir gently to avoid a grainy texture.
Q: Can I cook this casserole without wine?
Yes, you can make it without wine. Replace the cooking wine with extra chicken stock for a similar depth of flavour.
Q: How do I know the chicken is cooked through?
The chicken should be tender and fully cooked through before serving. Check that the juices run clear or use a thermometer to confirm the safe internal temperature.
Q: Can I prepare this casserole ahead of time?
Yes, you can prepare the casserole a day ahead and store it in the refrigerator. Reheat gently before serving, adding a little stock if the sauce needs loosening.
Q: Can I add different vegetables to this Mary Berry Chicken and Bacon Casserole Recipe?
Yes, you can add vegetables such as carrots, peas, or extra mushrooms. Avoid adding too many watery vegetables, as they may change the texture of the sauce.
Nutrition
The nutritional values for this chicken and bacon casserole are estimates based on the ingredients used and serving size. Values may vary depending on the exact brands, portion sizes, and any ingredient substitutions made during preparation.
| Nutrient | Amount Per Serving |
| Calories | 711 kcal |
| Protein | 41 g |
| Carbohydrates | 11 g |
| Sugars | 5 g |
| Fat | 53 g |
| Saturated Fat | 19 g |
| Fibre | 2 g |
| Sodium/Salt | 601 mg |
| Polyunsaturated Fat | 8 g |
| Monounsaturated Fat | 18 g |
| Trans Fat | 1 g |
| Cholesterol | 232 mg |
| Potassium | 727 mg |
| Vitamin A | 279 IU |
| Vitamin C | 3 mg |
| Calcium | 38 mg |
| Iron | 2 mg |
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