Mary Berry Creamy Chicken Casserole with White Wine Recipe

This creamy chicken casserole is a comforting, classic supper that feels both homely and just a little special. Tender chicken is gently cooked in a rich white wine sauce with mushrooms and herbs, resulting in a dish that is silky, savoury, and deeply satisfying. It is straightforward enough for a relaxed family meal, yet elegant enough to serve to guests. From start to finish, you can have it on the table in about an hour with very little fuss.

Ingredients

For the Chicken Casserole

• 750g skinless, boneless chicken thighs, trimmed
• 25g butter
• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 250g chestnut mushrooms, thickly sliced
• 2 tbsp plain flour
• 150ml dry white wine
• 300ml chicken stock
• 150ml double cream
• 1 tsp Dijon 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 Creamy Chicken Casserole with White Wine

• Prepare the Oven and Chicken: Preheat the oven to 180°C (160°C fan). Season the chicken thighs generously with salt and pepper on both sides.
• Brown the Chicken: Heat the butter and olive oil in a large, flameproof casserole dish over a medium-high heat. Add the chicken and brown on both sides until lightly golden. Remove to a plate and set aside.
• Make the Sauce Base: Lower the heat slightly and add the onion to the same dish. Cook for 5 minutes until soft but not coloured, then stir in the garlic and mushrooms. Cook for a further 3 to 4 minutes until the mushrooms begin to soften.
• Add Flour and Wine: Sprinkle over the flour and stir well, cooking for 1 minute. Gradually pour in the white wine, stirring continuously until smooth and slightly thickened.
• Build the Casserole: Pour in the chicken stock, then stir in the cream, mustard, and thyme. Return the chicken to the dish, along with any resting juices, and bring gently to a simmer.
• Bake Until Tender: Cover with a lid and transfer to the oven. Cook for 35 to 40 minutes, until the chicken is tender and the sauce is rich and creamy.
• Finish and Serve: Remove from the oven, taste, and adjust the seasoning if needed. Scatter over the chopped parsley just before serving.

Tips for the Best Creamy Chicken Casserole

How do I stop the sauce from splitting?

Keep the heat gentle once the cream is added and avoid rapid boiling. A steady simmer will keep the sauce smooth.

Can I use chicken breasts instead?

Yes, but reduce the cooking time slightly, as breasts cook faster and can dry out if overbaked.

What white wine works best?

A dry white wine such as Sauvignon Blanc or Pinot Grigio is ideal. Avoid anything too sweet.

Can I make this ahead of time?

This casserole can be made a day in advance and gently reheated. The flavour often improves overnight.

Serving Suggestions

• Creamy mashed potatoes
• Steamed green beans or broccoli
• Buttered tagliatelle or rice
• Crusty bread for mopping up the sauce

Storage

Room Temperature

Allow the casserole to cool, then store within 2 hours of cooking.

Refrigerator

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

Freezing

Freeze for up to 2 months in a well-sealed container. Defrost overnight in the fridge before reheating.

Nutrition (Per Serving)

• Calories: 520 kcal
• Carbohydrates: 12 g
• Protein: 38 g
• Fat: 36 g
• Saturated Fat: 18 g
• Sodium: 620 mg

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

FAQs

Mary Berry Creamy Chicken Casserole with White Wine 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

Tender chicken thighs cooked in a rich, creamy white wine sauce with mushrooms and herbs. A comforting classic perfect for family dinners or entertaining.

Ingredients

• 750g skinless boneless chicken thighs

• 25g butter

• 1 tbsp olive oil

• 1 large onion, finely chopped

• 2 garlic cloves, crushed

• 250g chestnut mushrooms, sliced

• 2 tbsp plain flour

• 150ml dry white wine

• 300ml chicken stock

• 150ml double cream

• 1 tsp Dijon mustard

• 1 tsp fresh thyme leaves

• Salt and black pepper

• Fresh parsley, chopped

Directions

• Preheat the oven to 180°C (160°C Fan). Season the chicken with salt and pepper.
• Brown the chicken in butter and olive oil, then set aside.
• Soften the onion, then add garlic and mushrooms.
• Stir in flour, then gradually add white wine.
• Add stock, cream, mustard and thyme, then return chicken to the dish.
• Cover and bake for 35–40 minutes until tender.
• Season to taste, sprinkle with parsley and serve.

Notes

• Use chicken thighs for the most tender result.
• Keep the sauce at a gentle simmer to prevent splitting.
• Delicious served with mash or rice.