Mary Berry Chicken Casserole Recipe

The Mary Berry Chicken Casserole Recipe is a simple, easy and one pot recipe that is filled with flavors apart from being a very healthy cuisine option. The recipe not only includes chicken, but also herbs, white wine, bacon and mushrooms. The creme fraiche is the cherry on the top and takes this recipe to a whole new level.

This recipe was written by Mary Berry in one of her cooking books called “Love To Cook“.

Mary Berry Recipe For Chicken Casserole – Everything You Need To Know:

This Mary Berry Chicken Casserole Recipe can be served to 4 people and is prepared in approximately an hour. It can be served with mashed potatoes, Basmati rice as well as cauliflower mash for a Keto-diet option.

If you want an easy, delicious and quick to make chicken recipe, you have come to the right place!

Mary Berry’s Chicken Casserole Ingredients

• 8 Chicken Thighs: Chicken thighs are the main ingredient in this Mary Berry Chicken Casserole Recipe. This recipe uses bone in and skin on thighs, but you can use boneless and skinless thighs as well.
• 8 Smoked Bacon Strips: The crispy bacon strips add more flavor and texture to the chicken casserole.
• 1 tsp Sunflower Oil: Sunflower oil is used to brown the chicken thighs. However, olive oil can also be used.
• 1 Large Onion: Onions are always a good ingredient to improve the taste of the recipe.
• 200 g Mushrooms: This Mary Berry Chicken Casserole Recipe uses small white button mushrooms or white chestnut mushrooms.
• 1/2 tsp Minced Garlic: Use minced garlic instead of garlic powder. This will get a more mild taste and no garlic chunks in the chicken.
• 1/2 tsp Salt: Use salt as seasoning, according to your taste.
• 1/2 tsp Ground Pepper: Use ground pepper as seasoning, according to your taste.
• 1 tsp Dried Thyme: Dried thyme is not only a good seasoning for Mary Berry’s Chicken Casserole, but also has a nice aroma to it.
• 4 Sage Leaves: Sage leaves are herbs which add a unique depth of flavor to the recipe.
• 2 Bay Leaves: Bay leaves add flavor as well as deepen the already existing flavors in this Mary Berry Chicken Casserole Recipe.
• 120 ml Dry White Wine: Dry white wine is a great addition to Mary Berry’s Chicken Casserole as it builds up the flavor, adds acid and helps de-glaze the pan.
• 120 ml Hot Chicken Stock: Use the hot chicken stock from the chicken stock cube.
• 250 g Full Fat Cream Fraiche: The Mary Berry Chicken Casserole Recipe uses full fat cream fraiche or double cream for the sauce.
• 1 tsp Xanthan Gum: Only use if needed to thicken the sauce. If not available, you can use cornflour as a substitute.

How To Make Mary Berry’s Chicken Casserole?

1. Preheat the oven to 160°C/140°C fan/315°F.
2. Season the chicken thighs with a few turns of the salt and ground pepper. Heat the oil in a skillet until the oil is simmering.
3. Add the seasoned chicken thighs to a pan and brown it over medium high heat, while turning the chicken once. Then, set it aside and drain the oil from the pan.
4. Next, place the bacon strips in the frying pan and fry over a medium heat for a few minutes to render out the fat. Add onions and garlic and continue to fry until the bacon is brown and crispy at the edges.
5. Add the mushrooms, dried herbs and cook until the mushrooms are browned.
6. Stir in the white wine, chicken stock, sage, thyme and bay leaves. Then, add the chicken thighs. Bring to a low simmer, cover the pan and cook in the preheated oven for 20 minutes.
7. Take the lid off and continue cooking for a further 10 minutes.
8. Once done, stir in the creme fraiche. If the sauce is thickening, sprinkle with Xanthan gum. Simmer for a minute or two minutes.
9. Heat the butter and pan fry the sage leaves until the leaves get crispy. Drain the leaves using a kitchen towel.
10. Remove the bay leaves, thyme and sage sprigs and discard. Serve with the crisp sage leaves on top.

Also Try: Mary Berry Apple Crumble Recipe

Tips To Make The Best Mary Berry Chicken Casserole

Follow these tips and tricks to get the best possible results on this Mary Berry Chicken Casserole Recipe:

• Make sure to use double cream fraiche in order to thicken the sauce properly.
• If Xanthan gum is not available, you can use cornflour diluted in cold water as a substitute.
• After cooking in the oven with the lid on, you can either take the lid off and put it back in the oven or cook on the stove over medium heat till the chicken is cooked thoroughly.

Mary Berry Chicken Casserole Recipe FAQs

How long can you store Mary Berry’s Chicken Casserole for?

The Mary Berry Chicken Casserole can be stored in the refrigerator for up to 3 days in an airtight container. Add a splash of water before reheating in the microwave.

What can you serve with Mary Berry’s Chicken Casserole?

This Mary Berry Chicken Casserole Recipe can be served with mashed potatoes, Basmati rice as well as cauliflower mash for a Keto-diet option.

Mary Berry Chicken Casserole Recipe Card