Mary Berry Chicken and Herb Casserole Recipe – Easy One-Pot Dinner

This Mary Berry Chicken and Herb Casserole brings together tender chicken, dry cured bacon, mushrooms, fresh herbs, and dry white wine in a comforting one-pot dish. The combination creates a rich, savoury casserole with a creamy finish from full-fat crème fraîche, making it well suited to a relaxed family or midweek meal.

Before you begin, you’ll find the useful equipment and complete ingredient list, followed by the cooking method and practical tips for preparing the casserole ahead. The serving suggestions, storage guidance, FAQs, and nutrition information then provide the details you need from preparation through leftovers.

Equipment

Equipments for Mary Berry Chicken and Herb Casserole Recipe:

To prepare this Mary Berry Chicken and Herb Casserole Recipe, you will need a few essential kitchen tools. The right equipment helps with browning, mixing, and cooking the casserole evenly while keeping the process simple and organised.

• Large non-stick ovenproof frying pan – useful for browning ingredients and cooking the casserole in one pan.
• Flameproof casserole – allows the dish to move easily from the hob to the oven.
• Casserole dish – helps cook and serve the casserole while keeping it warm.
• Small pan – useful for preparing smaller components when needed.
• Slotted spoon – helps remove ingredients while leaving cooking juices behind.
• Plate – useful for holding ingredients during preparation.
• Whisk – helps combine sauces smoothly and prevent lumps.
• Lid – keeps moisture inside the casserole while it cooks.

Ingredients

Ingredients require for Mary Berry Chicken and Herb Casserole Recipe:

This Mary Berry Chicken and Herb Casserole Recipe uses simple ingredients to create a rich and comforting dish. The combination of skinless chicken thighs, dry cured bacon, fresh herbs, and creamy elements creates a delicious homemade casserole with classic flavours. Each ingredient plays an important role in building the hearty taste and satisfying texture of this family-friendly meal.

Ingredient	Quantity
Dry cured bacon	250g (9oz)
Large onions	2 large onions
Skinless chicken thighs, bone in	8 skinless chicken thighs
Sunflower oil	2 tbsp
Plain flour	30g (1¼oz)
Hot chicken stock	150ml (¼ pint)
Dry white wine	150ml (¼ pint)
Thyme	2 large sprigs of thyme
Sage	Small bunch of sage
Sage leaves	6 leaves removed for garnish
Bay leaves	2 bay leaves
Small chestnut mushrooms	200g (7oz)
Full-fat crème fraîche	100g (4oz)
Butter	A knob of butter
Parsley	Small bunch of parsley
Salt	To taste
Black pepper	To taste

How to Make Mary Berry Chicken and Herb Casserole

1. Preheat the oven to 160°C/140°C fan/Gas 3. Heat a large pan and fry bacon over medium heat until it releases its fat. Remove the browned bacon using a slotted spoon and keep it aside.
2. Add the onions to the pan and cook until softened. Season the chicken thighs and brown them over high heat, turning once to colour both sides.
3. Return the bacon to the pan and add the flour. Scatter the plain flour over the ingredients, then mix well to combine.
4. Slowly add the hot chicken stock, whisking to create a smooth sauce. Pour in the dry white wine and continue mixing until the sauce thickens.
5. Return the chicken to the pan and add the thyme sprigs, sage sprigs, and bay leaves. Bring the mixture to the boil, then season well and cover.
6. Transfer the casserole to the oven and cook for 30 minutes. Add the mushrooms and continue cooking for another 15–20 minutes until the chicken is tender.
7. Stir in the full-fat crème fraîche and check the seasoning. Cook gently until everything is combined and the sauce is creamy.
8. Fry the sage leaves with butter until crisp. Remove the bay leaves, thyme, and sage sprigs, then stir in the parsley before serving with the crisp sage leaves.

Expert Tips for Mary Berry Chicken and Herb Casserole Recipe

These Mary’s Tips help you get the best flavour and texture from this casserole. From preparing ahead to reheating correctly, a few simple adjustments can keep the chicken tender and the sauce creamy. I find this recipe works especially well when given time for the flavours to develop.

• Prepare the casserole up to a day ahead to allow the flavours to blend before serving.
• When reheating, warm it gently to prevent the chicken from becoming dry.
• Add the crème fraîche when reheating rather than cooking it for too long.
• Add the mushrooms during reheating if you are preparing the dish in advance.
• The casserole freezes well, making it a convenient make-ahead meal.
• Freeze the casserole in a suitable container and thaw it fully before reheating.
• Avoid overcooking the chicken to keep it moist and chicken tender.
• Serve with crisp sage leaves for extra flavour and a beautiful finishing touch.

Serving Suggestions

How to serve Mary Berry Chicken and Herb Casserole:

This Mary Berry Chicken and Herb Casserole Recipe is a comforting one-pot dinner that is perfect for a relaxed family meal or a cosy midweek meal. Serve this main course with simple sides and a garnish of fresh herbs to create a satisfying comforting meal for any occasion, especially on a chilly winter evening.

• Serve with mashed potatoes, crusty bread, or seasonal vegetables to soak up the rich sauce.
• Add crisp sage leaves and fresh parsley as a simple garnish before serving.
• Pair this casserole with a glass of dry white wine or a refreshing apple juice.
• Enjoy it as a warm family meal during weekends or busy weekdays.
• Serve as a classic main course for dinner guests or special occasions.
• Follow the meal with a light dessert such as fruit crumble or a simple sponge cake.
• Add extra green vegetables for a balanced and colourful plate.

Storage

How to store Mary Berry Chicken and Herb Casserole:

Room Temperature

• Do not leave the cooked chicken casserole at room temperature for more than 2 hours.
• Allow leftovers to cool before transferring them to storage containers.

Refrigerator

• Store the casserole in an airtight container for up to 3 days.
• The recipe can be made ahead and prepared up to a day ahead before serving.
• Reheat gently until piping hot, adding a splash of stock if the sauce needs loosening.
• Add crème fraîche when reheating for the best creamy texture.
• Add mushrooms when reheating if preparing the dish in advance.

Freezer

• This casserole freezes well and can be stored frozen for up to 3 months.
• Cool completely before placing the frozen casserole in a freezer-safe container.
• Thaw overnight in the refrigerator before reheating gently on the hob or in the oven.

FAQs

Q: Can I make Mary Berry Chicken and Herb Casserole ahead of time?

Yes, this Mary Berry recipe can be made ahead and stored before serving. Preparing it in advance can help the flavours develop even more.

Q: Can I freeze this chicken casserole?

Yes, the casserole is suitable for freezing and can be stored for up to 3 months. Thaw it fully before reheating until hot.

Q: How should I reheat the casserole?

Reheat gently on the hob or in the oven until warmed through. Add a little stock or crème fraîche if the sauce needs refreshing.

Q: Can I use different chicken pieces instead of chicken thighs?

Yes, you can use other chicken cuts, but chicken thighs help keep the dish moist and flavourful during cooking.

Q: Can I replace the mushrooms?

Yes, the mushrooms can be replaced with other vegetables if preferred. Choose options that cook well in a casserole.

Q: What is the correct cooking time and oven temperature?

The casserole cooks at 160°C/140°C fan/Gas 3 for around 30 minutes, followed by another 15–20 minutes after adding mushrooms.

Q: How many people does this recipe serve?

The recipe serves 4 – 6 people, making it suitable for a family dinner or small gathering.

Nutrition

The nutritional values for this chicken casserole are approximate and can vary depending on ingredient brands and portion sizes. This hearty meal contains protein from chicken, rich flavours from bacon and mushrooms, and creaminess from full-fat crème fraîche and butter.

Nutrient	Amount Per Serving
Calories	520 kcal
Protein	38g
Carbohydrates	12g
Sugars	4g
Fat	34g
Saturated Fat	14g
Fibre	3g
Sodium/Salt	1.8g salt