Mary Berry Chicken and Bacon Casserole Recipe

This comforting chicken and bacon casserole is a true family favourite, rich with savoury flavour and finished with a gently creamy sauce. Tender chicken, smoky bacon and soft vegetables come together in a dish that feels both homely and special. It is a straightforward, no-fuss recipe that suits confident beginners and experienced cooks alike. From start to finish, it takes around 1 hour and 30 minutes, most of which is gentle oven cooking.

Ingredients

For the casserole

• 1 tbsp olive oil
• 6 rashers smoked streaky bacon, chopped
• 1 kg chicken thighs or breasts, skinless and boneless
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 250g mushrooms, sliced
• 2 tbsp plain flour
• 300ml hot chicken stock
• 150ml double cream
• 1 tbsp wholegrain mustard
• 1 tsp fresh thyme leaves or ½ tsp dried thyme
• Salt and freshly ground black pepper
• To finish
  • 2 tbsp chopped fresh parsley

How to Make Mary Berry Chicken and Bacon Casserole

• 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.
• Brown the bacon: Heat the olive oil in a large, ovenproof casserole dish over medium heat. Add the bacon and cook for 4 to 5 minutes until golden and crisp. Remove with a slotted spoon and set aside.
• Seal the chicken: Add the chicken pieces to the same dish and cook for 5 to 6 minutes, turning until lightly browned on all sides. Lift out and set aside with the bacon.
• Cook the vegetables: Add the onion to the dish and cook gently for about 5 minutes until soft. Stir in the garlic and mushrooms and cook for a further 3 minutes.
• Make the sauce: Sprinkle over the flour and stir well. Gradually add the hot stock, stirring constantly until smooth and slightly thickened.
• Combine: Return the chicken and bacon to the dish. Stir in the cream, mustard and thyme. Season with salt and pepper.
• Bake: Cover with a lid and transfer to the oven. Cook for 45 to 50 minutes, until the chicken is tender and the sauce is rich and creamy.
• Finish and rest: Remove from the oven, sprinkle with fresh parsley and allow to stand for 5 minutes before serving.

Tips for the Best Chicken and Bacon Casserole

How do I stop the sauce from becoming too thin?

Make sure you cook out the flour for a minute before adding the stock, and allow the casserole to simmer gently before baking so the sauce thickens properly.

Can I use chicken breasts instead of thighs?

Yes, but be careful not to overcook them as breasts can dry out more easily. Check for doneness 10 minutes earlier if using breasts.

What bacon works best?

Smoked streaky bacon gives the richest flavour, but back bacon works well if you prefer a leaner option.

Serving Suggestions

• Serve with creamy mashed potatoes
• Pair with steamed green beans or peas
• Enjoy with crusty bread to soak up the sauce

Storage

Room Temperature

Allow the casserole to cool, then refrigerate within 2 hours of cooking. It should not be left at room temperature for extended periods.

Refrigerator

Store in an airtight container in the fridge for up to 3 days. Reheat thoroughly until piping hot.

Freezing

This casserole freezes well. Freeze in suitable containers for up to 3 months. Defrost overnight in the fridge before reheating.

Nutrition

• Calories: 410 kcal
• Carbohydrates: 9 g
• Protein: 32 g
• Fat: 28 g
• Saturated Fat: 12 g
• Sodium: 780 mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Chicken and Bacon Casserole Recipe

Recipe by Milli RoseCourse: MainCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A rich and comforting Mary Berry chicken and bacon casserole with a creamy mustard sauce. Perfect for a cosy family dinner.

Ingredients

• 1 tbsp olive oil

• 6 rashers smoked streaky bacon, chopped

• 1 kg chicken thighs or breasts

• 1 large onion, chopped

• 2 garlic cloves, crushed

• 250g mushrooms, sliced

• 2 tbsp plain flour

• 300ml chicken stock

• 150ml double cream

• 1 tbsp wholegrain mustard

• 1 tsp thyme

• Salt and pepper

• Fresh parsley, chopped

Directions

• Preheat oven to 200°C or 180°C fan.
• Cook bacon until crisp and set aside.
• Brown chicken and remove from pan.
• Cook onion, garlic and mushrooms.
• Stir in flour and gradually add stock.
• Return chicken and bacon, add cream and mustard.
• Cover and bake until tender.
• Rest briefly and garnish with parsley before serving.

Notes

• Use smoked bacon for best flavour.
• The casserole tastes even better the next day.
• Freeze in portions for easy meals.