Mary Berry​ Chicken And Bacon Casserole Recipe

This hearty Mary Berry Chicken and Bacon Casserole is made with tender chicken thighs, crispy smoked bacon, earthy mushrooms, and a rich, creamy sauce. The result is a savory, comforting, and deeply flavorful one-pot meal that the whole family will love. It’s a cozy and satisfying dish perfect for a chilly weeknight dinner, serving four people generously.

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Mary Berry Chicken and Bacon Casserole Ingredients

• 8 skinless, bone-in chicken thighs
• 6 rashers smoked streaky bacon, thinly sliced
• 2 large onions, chopped
• 200 g small chestnut mushrooms, quartered
• 2 tbsp sunflower oil
• 30 g all-purpose flour
• 150 ml hot chicken stock
• 150 ml dry white wine
• 2 large sprigs of thyme
• 2 bay leaves
• 100 g full-fat crème fraîche
• 1 small bunch of fresh parsley, chopped
• Salt and black pepper to taste

How To Make Mary Berry Chicken and Bacon Casserole

1. Brown the chicken: Lightly season the chicken thighs with salt and pepper. In a large ovenproof casserole dish or flameproof pan, heat the sunflower oil over high heat. Brown the chicken thighs on all sides until golden, then transfer them to a plate and set aside.
2. Sauté the bacon and onions: Add the sliced bacon to the same unwashed pan and fry for a few minutes to render the fat. Add the chopped onions and continue to cook until they are soft and the bacon is crispy at the edges. Using a slotted spoon, transfer the bacon and onions to the plate with the chicken.
3. Make the sauce: Scatter the flour into the pan and stir it in. Gradually whisk in the hot chicken stock and let the sauce thicken. Pour in the dry white wine and stir to combine.
4. Combine and cook: Return the browned chicken, bacon, and onions to the pan. Add the thyme and bay leaves. Stir everything together, season with salt and pepper, and bring the sauce to a gentle simmer.
5. Finish the casserole: Cover the pan and place it in a preheated oven at 315°F (160°C). Cook for about 30 minutes, or until the chicken is tender. Then, remove the dish from the oven and add the mushrooms and crème fraîche, stirring well. Return to the oven for a final 15-20 minutes until the mushrooms are cooked and the sauce is rich.
6. Serve: Remove the bay leaves and thyme sprigs from the casserole and discard them. Stir in the fresh parsley before serving.

Recipe Tips

• Browning is key: Taking the time to properly brown the chicken and bacon creates a crucial layer of flavor. Don’t rush this step, as it builds the foundation for the entire dish.
• The right wine: Use a dry white wine like Sauvignon Blanc or Pinot Grigio. The acidity in the wine cuts through the richness of the cream and bacon, balancing the flavors.
• Use bone-in thighs: Bone-in chicken thighs add more flavor and keep the meat moist and tender during the long cooking time. Boneless chicken can dry out more easily.
• Add the crème fraîche last: Crème fraîche is added near the end of the cooking process to prevent it from curdling and to ensure the sauce remains thick and creamy.

What To Serve Chicken and Bacon Casserole

This casserole is a complete and satisfying meal on its own, but you can enhance it with a few simple sides. It’s delicious served over a generous scoop of creamy mashed potatoes or alongside some fluffy white rice to soak up the luxurious sauce. You can also pair it with a simple side of steamed green beans, roasted asparagus, or a fresh green salad with a light vinaigrette to add a bright, fresh contrast.

How To Store Chicken and Bacon Casserole Leftovers

• Refrigerate: Let the casserole cool completely before transferring it to an airtight container. It will keep well in the refrigerator for 3-4 days. To reheat, you can warm it gently in a saucepan on the stove over low heat or in the microwave.
• Freeze: This casserole freezes beautifully. Allow it to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before reheating thoroughly.

Mary Berry Chicken and Bacon Casserole Nutrition Facts

• Calories: 590 kcal
• Total Fat: 43g
• Saturated Fat: 16g
• Cholesterol: 120mg
• Sodium: 850mg
• Total Carbohydrate: 15g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 35g

Frequently Asked Questions

• Can I use a different cut of chicken? You can use boneless, skinless chicken thighs or even chicken breast. However, chicken breast can become dry when slow-cooked, so bone-in thighs are recommended for the most tender and juicy result.
• What if I don’t have fresh herbs? Dried herbs are a good substitute for fresh ones. For this recipe, use about one-third of the amount of dried herbs. For instance, use 1 teaspoon of dried thyme instead of the two fresh sprigs.
• Can I make this on the stovetop? Yes, you can. After you’ve combined all the ingredients, simply reduce the heat to a very low simmer, cover the pot, and let it cook for about 45 minutes to an hour, or until the chicken is fork-tender.

Try More Recipes:

• Mary Berry Slow Cooker Chicken Casserole​ Recipe
• Mary Berry Chicken And Herb Casserole​ Recipe
• Mary Berry Chicken And Leek Casserole​ Recipe