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A close-up shot of a black skillet on a white marble cooktop, where the finished Mary Berry chicken casserole is ready to be served. The golden-brown chicken is coated in a rich, creamy sauce, beautifully garnished with crispy sage leaves, making it an irresistible comfort dish.

Mary Berry Chicken Casserole Recipe

This rich and creamy Mary Berry Chicken Casserole features tender chicken, smoky bacon, and mushrooms in a velvety wine-infused sauce. A comforting British classic, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine French
Servings 4
Calories 711 kcal

Equipment

  • Large frying pan or skillet
  • Casserole dish with a lid
  • Chopping board & knife
  • Wooden spoon
  • Measuring cups & spoons

Ingredients
  

Chicken Casserole:

  • 8 chicken thighs
  • salt and pepper to season
  • 1 tsp sunflower oil
  • 8 strips smoked streaky bacon diced
  • 1 large onion finely diced
  • ½ tsp minced garlic
  • 200 g 7 oz mushrooms sliced
  • ½ tsp salt
  • ½ tsp ground black pepper
  • 1 tsp dried thyme or mixed herbs
  • 4 fresh sage leaves or small sage sprigs
  • 2 bay leaves
  • 120 ml ½ cup dry white wine
  • 120 ml ½ cup hot chicken stock from a stock cube
  • 250 g 1 cup full fat creme fraiche or sour cream
  • 1 tsp xanthan gum or 2 tsp cornflour diluted in a little cold water

Fried Sage:

  • 1 tbsp unsalted butter
  • large fresh sage leaves

Instructions
 

  • Season & Sear the Chicken: Season chicken thighs with salt and pepper. Heat oil in a pan, sear the chicken until golden brown, then set aside.
  • Cook the Bacon & Veggies: In the same pan, fry diced bacon until crispy. Add onions, garlic, and mushrooms, cooking until softened.
    A close-up shot of a black skillet on a white marble cooktop, with diced bacon frying to a perfect crisp. The bacon’s fat glistens as it renders, while finely diced onions, garlic, and sliced mushrooms are stirred in, releasing a rich, savory aroma.
  • Add Herbs & Deglaze: Stir in thyme, sage, and bay leaves. Pour in white wine to deglaze the pan, letting it reduce for 2 minutes.
    A close-up shot of a black skillet on a white marble cooktop, where dried thyme, fresh sage leaves, and bay leaves are added to the sizzling mixture. A stream of dry white wine pours into the pan, deglazing it and enhancing the dish with deep, aromatic flavors.
  • Simmer with Stock: Add chicken stock and return the chicken to the pan. Cover and simmer for 30 minutes.
    A close-up shot of a black skillet on a white marble cooktop, where seasoned chicken thighs sizzle in hot oil. The golden-brown crust is forming as tongs lift one piece, revealing a crispy sear that locks in flavor and moisture.
  • Thicken the Sauce: Stir in crème fraîche. If needed, thicken with xanthan gum or cornflour slurry. Simmer for another 5 minutes.
    A close-up shot of a black skillet on a white marble cooktop, where creamy crème fraîche is being stirred into the simmering sauce. A spoon lifts some of the velvety sauce, showcasing its rich, luscious texture as it blends seamlessly with the broth.
  • Fry the Sage (Optional): Melt butter in a small pan, fry sage leaves until crisp, and use them as a garnish.
    A close-up shot of a small saucepan on a white marble cooktop, where fresh sage leaves sizzle in melted butter. The leaves crisp up as they fry, releasing a fragrant aroma and turning into a perfect garnish for the dish.
  • Serve & Enjoy: Remove bay leaves and serve hot with mashed potatoes or crusty bread.
    A close-up shot of a black skillet on a white marble cooktop, where the finished Mary Berry chicken casserole is ready to be served. The golden-brown chicken is coated in a rich, creamy sauce, beautifully garnished with crispy sage leaves, making it an irresistible comfort dish.