Mary Berry's Creamy Chicken Casserole
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
4
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Calories
711 kcal
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Course
Main Course
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Cuisine
British
Mary Berry's Creamy Chicken Casserole
Description
This creamy chicken casserole starts by seasoning and browning chicken thighs before cooking them with diced smoked bacon, softened onions, minced garlic, and sliced mushrooms. The aromatic blend of thyme, sage, and bay leaves infuses the dish with herbal notes. The addition of white wine and chicken stock creates a flavorful cooking liquid that simmers the chicken to tenderness.
After baking or gently simmering on the stove, the casserole's sauce is thickened by stirring in crème fraîche and xanthan gum (or diluted cornflour), yielding a smooth and velvety texture. The chicken becomes juicy and the bacon imparts smoky richness, balanced by the earthiness of mushrooms and herbs.
Serve this casserole on its own or alongside mashed potatoes or crusty bread to soak up the creamy sauce. It works well as a comforting main dish during cooler months.
The casserole offers flexibility in cooking methods: it can be baked in the oven or cooked entirely on the stovetop, allowing you to choose based on your preferred technique or timing.
Ingredients
Chicken Casserole
- 8 chicken thighs
- salt to season
- black pepper to season
- 1 tsp sunflower oil
- 8 Bacon diced, smoked, streaky, strips
- 1 onion finely diced, large
- ½ tsp garlic minced
- 200 g mushrooms sliced, 7 oz
- ½ tsp salt
- ½ tsp black pepper ground
- 1 tsp thyme or mixed herbs, dried
- 4 sage leaves or small sage sprigs, fresh
- 2 bay leaf
- 120 ml dry white wine or stock
- 120 ml chicken stock from a stock cube, hot, ½ cup
- 250 g crème fraîche or sour cream, full fat, 1 cup
- 1 tsp xanthan gum or 2 tsp cornflour diluted in a little cold water
Fried Sage (optional)
- 1 tbsp butter unsalted
- sage large fresh leaves
Instructions
- Season the chicken thighs with a few turns of the salt and pepper mill. 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.
- 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.
- Add the mushrooms, salt, pepper and dried herbs and cook, stirring, until the mushrooms are browned.
- 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. Alternatively continue to cook the casserole on the stove over low heat until the chicken is cooked through, about 20 minutes.
- Stir in the creme fraiche and sprinkle with xanthan gum (or stir in a little diluted cornflour) if the sauce needs thickening. Simmer for a minute or so.
- Heat the butter and pan fry the sage leaves (if using) until crispy. Drain them on a kitchen towel.
- Discard the bay leaves. Check the seasoning, top with the crispy sage leaves and serve with mashed potatoes or cauliflower mash for a Keto option. SO yummy!
Notes
- You can choose to cook the casserole fully on the stove or transfer it to the oven to finish baking, depending on your preference and equipment.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 711 kcal
% Daily Value*
| Calories | 711kcal | 36% |
| Carbohydrates | 11g | 4% |
| Protein | 41g | 82% |
| Fat | 53g | 82% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 232mg | 77% |
| Sodium | 601mg | 25% |
| Potassium | 727mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 279IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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