Mary Berry Chicken and Bacon Casserole Recipe

This Mary Berry chicken and bacon casserole is pure comfort food: tender chicken, smoky bacon, and mushrooms in a silky, thyme-scented sauce. It’s rich without being heavy, with a lovely balance of savoury depth and gentle creaminess. The method is straightforward and beginner-friendly, with most of the time hands-off in the oven. Set aside about 1 hour 20 minutes from start to serving.

Ingredients

Chicken and bacon

• 1 tbsp olive oil
• 200g smoked bacon lardons (or 8 rashers smoked streaky bacon, chopped)
• 1kg chicken thighs (bone-in, skin-on for maximum flavour, or boneless for speed)
• 1 tsp fine salt, plus more to taste
• 1/2 tsp freshly ground black pepper

Vegetables and aromatics

• 1 large onion, finely sliced
• 2 carrots, sliced into 1cm rounds
• 2 garlic cloves, crushed or finely grated
• 250g chestnut mushrooms, thickly sliced

Sauce

• 2 tbsp plain flour
• 150ml dry white wine (or replace with extra stock)
• 500ml hot chicken stock
• 1 tbsp Dijon mustard
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1 bay leaf

To finish

• 150ml crème fraîche (or double cream)
• 150g frozen peas
• 2 tbsp fresh parsley, chopped

How to Make Mary Berry Chicken and Bacon Casserole Recipe

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the casserole cooks evenly and the top doesn’t dry out.
• Brown the bacon: Heat the olive oil in a large, ovenproof casserole dish (or a deep frying pan) over medium heat. Add the bacon and cook for 4–5 minutes until lightly golden. Lift onto a plate with a slotted spoon.
• Brown the chicken: Season the chicken with the salt and pepper. Add it to the same dish and brown for 3–4 minutes per side (you’re adding flavour here, not fully cooking it). Remove to the plate with the bacon.
• Soften the veg: Add the onion and carrots to the dish and cook for 6–8 minutes, stirring often, until the onion is softened. Stir in the garlic for 30 seconds, just until fragrant.
• Add mushrooms and flour: Add the mushrooms and cook for 3 minutes. Sprinkle over the flour and stir for 1 minute so it coats the vegetables and soaks up the cooking juices.
• Build the sauce: Pour in the wine and stir well, scraping up any browned bits from the bottom. Add the hot stock, Dijon mustard, thyme, and bay leaf. Bring to a gentle simmer.
• Assemble the casserole: Return the chicken and bacon (and any resting juices) to the dish, turning the chicken so it’s nestled into the sauce. Put the lid on.
• Bake: Bake for 35–45 minutes, or until the chicken is cooked through and tender. If you’re using bone-in thighs, allow the full time and check the thickest piece is piping hot with clear juices.
• Finish the sauce: Remove the dish from the oven. Stir in the crème fraîche and peas, then return to the oven uncovered for 8–10 minutes, until the peas are hot and the sauce looks glossy and lightly thickened.
• Cool and serve: Let the casserole stand for 10 minutes before serving. This short rest helps the sauce settle and makes it easier to portion. Sprinkle over the parsley and serve hot.

Tips

How do I stop the chicken from turning dry?

Chicken thighs are naturally forgiving, which is why I use them here. If you choose chicken breast, shorten the oven time and start checking around 25–30 minutes. Also keep the casserole covered for most of the bake so the meat stays protected in the steam.

What if my sauce is too thin?

Simmer the casserole on the hob for 5–8 minutes after baking (before adding the crème fraîche) to reduce and thicken. Make sure you used plain flour and cooked it for a full minute so it can do its job.

Why does my casserole taste too salty?

Bacon and stock both bring salt. Use a low-salt stock if you can, and taste before adding extra seasoning at the end. A squeeze of lemon or a small spoonful of crème fraîche can soften an overly salty edge.

Can I make this without wine?

Yes. Swap the wine for extra chicken stock. For a similar gentle acidity, add 1 teaspoon of white wine vinegar or lemon juice right at the end, then taste and adjust.

Serving Suggestions

• Buttery mashed potatoes or creamy mash with mustard
• Steamed green beans or tenderstem broccoli
• Crusty bread for mopping up the sauce
• Fluffy rice or small boiled potatoes

Storage

Room temperature

Don’t leave the casserole out for more than 2 hours. If you’re serving it later, cool it quickly and refrigerate.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the hob over low heat or in the oven at 180°C (160°C fan) until piping hot. Add a splash of stock if the sauce has thickened too much.

Freezing

Freeze for up to 3 months in a well-sealed container. Defrost overnight in the fridge, then reheat thoroughly. For the best texture, freeze before adding the crème fraîche, then stir it in after reheating.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 14 g
• Protein: 43 g
• Fat: 30 g
• Saturated fat: 11 g
• Sodium: 980 mg

Nutrition values are estimates and will vary depending on the exact ingredients and brands you use.

FAQs

Mary Berry Chicken and Bacon Casserole Recipe

Recipe by Milli RoseCourse: Main CourseCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

1

hour 

Total time

80

minutes

Calories

520

kcal

1

hour 

20

minutes

Tender chicken and smoky bacon simmered with mushrooms in a creamy thyme sauce. An easy, cosy British-style casserole that tastes even better the next day.

Ingredients

• 1 tbsp olive oil

• 200g smoked bacon lardons (or streaky bacon, chopped)

• 1kg chicken thighs, bone-in skin-on or boneless (see notes)

• 1 tsp fine salt, plus more to taste

• 1/2 tsp black pepper

• 1 large onion, finely sliced

• 2 carrots, cut into 1cm slices

• 2 garlic cloves, finely grated or crushed

• 250g chestnut mushrooms, thickly sliced

• 2 tbsp plain flour

• 150ml dry white wine (or extra stock)

• 500ml chicken stock, hot

• 1 tbsp Dijon mustard

• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)

• 1 bay leaf

• 150ml crème fraîche (or double cream)

• 150g frozen peas

• 2 tbsp chopped fresh parsley, to finish

Directions

• Preheat oven to 200°C (180°C fan). Brown bacon, then brown seasoned chicken in the same pan.
• Soften onion and carrots, add garlic and mushrooms. Stir in flour.
• Add wine, then stock, mustard, thyme and bay. Return chicken and bacon, bring to a simmer.
• Cover and bake 35–40 minutes until chicken is cooked and tender.
• Stir in crème fraîche and peas, bake uncovered 8–10 minutes. Rest 10 minutes, then finish with parsley.

Notes

• Boneless thighs cook a little faster; start checking at 30–35 minutes.
• If the sauce is thin, simmer on the hob for a few minutes before adding the crème fraîche.
• Tastes even better the next day once the flavours settle.