Mary Berry Creamy Chicken Casserole with White Wine Recipe

This creamy chicken casserole is the kind of comforting, warming supper that feels a little special without being fussy. Tender chicken, smoky bacon, and soft leeks sit in a silky white wine sauce that tastes rich but stays balanced and savoury. It’s an easy, family-friendly bake that suits confident beginners, and most of the time is hands-off while the oven does the work. Total time is about 1 hour 5 minutes.

Ingredients

For the chicken and casserole base

• 8 boneless, skinless chicken thighs (about 900g)
• 1 tsp fine salt, plus more to taste
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 25g unsalted butter
• 150g smoked bacon lardons (or 6 rashers streaky bacon, chopped)
• 2 leeks, trimmed and sliced into 1cm rounds
• 250g chestnut mushrooms, thickly sliced
• 3 garlic cloves, finely chopped

For the white wine cream sauce

• 2 tbsp plain flour
• 200ml dry white wine (Sauvignon Blanc or Pinot Grigio work well)
• 300ml chicken stock (hot, if possible)
• 1 tbsp Dijon mustard
• 150ml double cream (or crème fraîche)
• 1 tbsp chopped fresh tarragon or parsley, plus extra to finish
• 1 tbsp lemon juice (optional, for a brighter finish)

How to Make MaMary Berry Creamy Chicken Casserole with White Wine 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 reduces nicely at the end.
• Season the chicken: Pat the chicken thighs dry with kitchen paper (this helps them brown). Season on both sides with the salt and pepper.
• Brown the bacon: Heat the olive oil and butter in a large ovenproof casserole dish over a medium heat. Add the bacon and cook for 4–5 minutes until it’s starting to colour. Scoop it onto a plate, leaving the fat in the pan.
• Brown the chicken: Add the chicken thighs to the hot dish in a single layer (work in batches if you need to). Cook for 2–3 minutes per side until lightly golden. You are not cooking it through yet, just building flavour. Remove to the plate with the bacon.
• Soften the vegetables: Add the leeks and mushrooms to the dish. Cook for 6–8 minutes, stirring now and then, until the leeks are soft and the mushrooms have released their moisture. Stir in the garlic and cook for 1 minute.
• Thicken the base: Sprinkle over the flour and stir well for 1 minute so the flour coats the vegetables and starts to cook out. This stops the sauce tasting floury later.
• Add the wine and reduce: Pour in the white wine and stir, scraping up any browned bits from the bottom of the dish. Let it simmer for 2–3 minutes so the alcohol cooks off and the flavour concentrates.
• Make the sauce: Pour in the chicken stock and stir in the Dijon mustard. Bring to a gentle simmer, then turn off the heat.
• Assemble the casserole: Return the chicken and bacon (plus any plate juices) to the dish. Nestle the chicken into the sauce so it’s mostly covered.
• Bake: Cover with a lid (or tightly with foil) and bake for 25–30 minutes, until the chicken is cooked through and tender.
• Finish with cream: Remove the dish from the oven and stir in the double cream and chopped herbs. Put it back in the oven uncovered for 10 minutes so the sauce thickens slightly and turns glossy.
• Rest, taste, and serve: Let the casserole stand for 5–10 minutes before serving. Taste and adjust seasoning, then add a squeeze of lemon juice if you want a fresher finish. Scatter over extra herbs and serve hot.

Tips

How do I stop the sauce from turning thin?

Make sure you simmer the wine for a few minutes before adding stock, and do the final 10 minutes uncovered so the sauce reduces. If it still looks a little loose, let it rest before serving. It thickens as it stands.

What if my chicken doesn’t brown properly?

Dry the chicken well and avoid overcrowding the pan. If you add too much at once, it steams instead of browning. Browning in batches takes an extra few minutes but makes the finished casserole taste far richer.

Can I make this without wine?

Yes. Replace the wine with extra chicken stock plus 1 tablespoon lemon juice (or 2 teaspoons white wine vinegar) added at the end. You will still get a balanced, savoury sauce.

How can I keep the leeks from being gritty?

Leeks often hide sand between the layers. Slice them first, then swish the rounds in a bowl of cold water. Lift them out (do not pour the water out over them) and drain well before cooking.

Serving Suggestions

• Buttery mashed potatoes or creamy dauphinoise
• Steamed green beans, peas, or tenderstem broccoli
• Fluffy rice or buttered tagliatelle to catch the sauce
• A crisp green salad with a sharp mustard dressing

Storage

Room temperature

Cool leftovers quickly and do not leave out for more than 2 hours. This casserole contains cream, so it’s best kept chilled once it has cooled.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the hob over a low heat, stirring often, 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

You can freeze it for up to 3 months, but creamy sauces can sometimes separate slightly. For best texture, freeze before adding the cream, then defrost overnight in the fridge, reheat until hot, and stir in the cream at the end. If freezing fully finished, reheat slowly and stir well to bring the sauce back together.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 12g
• Protein: 38g
• Fat: 32g
• Saturated fat: 12g
• Sodium: 780mg

Nutrition values are estimates and will vary depending on brands used and portion sizes.

FAQs

Mary Berry-Inspired Creamy Chicken Casserole with White Wine

Recipe by Milli RoseCourse: DinnerCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

45

minutes

Total time

65

minutes

Calories

520

kcal

1

hour 

5

minutes

Tender chicken thighs baked with leeks, mushrooms, and bacon in a creamy white wine sauce. A comforting, classic casserole that’s easy enough for weeknights and lovely for guests.

Ingredients

• 1 tbsp olive oil

• 25g unsalted butter

• 150g smoked bacon lardons (or streaky bacon, chopped)

• 8 boneless, skinless chicken thighs (about 900g)

• 1 tsp fine salt, plus more to taste

• 1/2 tsp black pepper

• 2 leeks, trimmed and sliced into 1cm rounds

• 250g chestnut mushrooms, thickly sliced

• 3 garlic cloves, finely chopped

• 2 tbsp plain flour

• 200ml dry white wine

• 300ml chicken stock

• 1 tbsp Dijon mustard

• 150ml double cream (or crème fraîche)

• 1 tbsp fresh tarragon or parsley, chopped (plus extra to finish)

• 1 tbsp lemon juice (optional, to brighten)

Directions

• Preheat the oven to 200°C (180°C fan). Pat the chicken dry and season with salt and pepper.
• Brown the bacon in a large ovenproof casserole dish, then brown the chicken thighs briefly on both sides.
• Soften the leeks and mushrooms in the same dish, then stir in the garlic for 1 minute.
• Stir in the flour, then pour in the white wine and simmer for 2–3 minutes. Add stock and mustard.
• Return chicken to the dish, cover, and bake for 25–30 minutes until the chicken is cooked through.
• Stir in the cream and herbs, then bake uncovered for 10 minutes to thicken slightly.
• Rest for 5–10 minutes, taste for seasoning, and add lemon juice if you like. Scatter over extra herbs and serve.

Notes

• Dry the chicken well before browning for better colour and flavour.
• Let the casserole rest before serving so the sauce thickens naturally.
• Cool quickly and refrigerate leftovers within 2 hours.