Mary Berry Chicken Casserole

Mary Berry is the queen of fuss-free cooking and baking. I love her simple recipes and straightforward instructions. This creamy chicken and herb casserole is a Mary Berry favorite!

You can’t go wrong with tender chicken thighs cooked with white wine, bacon, mushrooms and herbs! The finishing touch, crème fraîche, turns this one-pot recipe into something truly special.

Here’s What You’ll Need

You will need an oven-safe casserole dish for this recipe. I have tweaked the method of this recipe to simplify it and speed it up a bit. You can cook the casserole on the stove or partially in the oven.

• Chicken thighs: I used bone in and skin on thighs but you can use boneless and skinless if you prefer
• Smoked streaky bacon
• Onions and garlic
• Mushrooms – small white button mushrooms or chestnut mushrooms
• White wine – dry white wine such as Sauvignon Blanc or Pinot Gris
• Chicken stock from a cube
• Creme fraiche or thick double cream
• A little cornstarch (cornflour) or xanthan gum to thicken the sauce if needed
• Fresh sage leaves, dried thyme, bay leaves

How to Make This Chicken Casserole Recipe

1. Season the chicken thighs with salt and pepper. Heat the oil in a skillet until simmering then brown the chicken over high heat, turning once. Set aside and drain any oil from the pan.

1. Pan fry the bacon over medium heat until it starts to render its fat. Add the onions and garlic and cook, stirring, for five minutes until the onions soften and bacon starts getting crispy at the edges.
2. Add the mushrooms, salt, pepper and dried herbs and cook, stirring, until the mushrooms are browned.
3. Stir in the white wine, chicken stock, sage and bay leaves. Add the chicken thighs. Bring to a low simmer, cover and cook in a 160°C (325°F) oven for 20 minutes. Take the lid off and continue to cook for a further 10 minutes.

1. Stir in the creme fraiche and sprinkle with xanthan gum (or stir in a little cornflour slurry) if the sauce needs thickening. Simmer for a minute or so.
2. Discard the bay leaves. Check the seasoning and serve with mashed potatoes or cauliflower mash for a Keto option. SO yummy!

Recipe Notes and Tips

• You can cook the casserole entirely on the stove instead of transferring to the oven. Make sure the chicken is cooked through to a safe temperature of 165°F / 75°C when checked with a meat thermometer.
• Replace the creme fraiche with heavy cream (a.k.a double cream) or full fat sour cream if preferred.
• If you don’t like cooking with wine, you can simply substitute with more chicken stock or broth.
• Mary Berry’s Chicken Casserole is garnished with crispy fried sage leaves on top. I usually love to make them, but they are not necessary! Save them for when you really want to impress…
• If you are on a low carb or Keto diet, use xanthan gum instead of cornstarch to thicken the sauce. You can serve it with cauliflower or celeriac mash and steamed vegetables.

Lucy’s Pro Tip

Can I Freeze Chicken Casserole?

Creamy sauces like those made with crème fraîche, heavy cream or milk can split or turn grainy when freezing – this is not dangerous, but can affect the flavor and texture.

To freeze without ruining the creamy mouthfeel, cook the casserole up to the point before adding the crème fraîche and mushrooms. Stir in the crème fraîche (or anything creamy such as sour cream or heavy cream) and mushrooms once you are reheating the dish.

Have you made my Chicken Casserole recipe? Please leave a star rating and comment below! Tag me on Instagram @supergolden88 or TikTok @Nusde when you share it – I can’t wait to see your creations!

You May Also Like…

• Slow Cooker Lamb Casserole
• French Onion Beef Stew
• Chunky Beef Casserole
• Chicken Cacciatore (Italian Chicken Stew)
• Chicken Casserole with Crumble Topping
• Mary Berry Fish Pie

Thighs are recommended — they stay juicier through the braise. If using breast, reduce the oven time and check it earlier.

Yes, up to a day in advance — reheat gently and add a splash more cream or stock.

Crusty bread, rice, or buttered egg noodles all work well for soaking up the sauce.