Mary Berry's Creamy Chicken Casserole
Mary Berry's chicken casserole with herbs, mushrooms and bacon in a rich creamy sauce. An easy and flavour-packed one pot recipe that's also low carb and Keto Friendly.
Servings: 4
Calories: 711kcal
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 or stock
- 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 / cornstarch diluted in 2 tbsp cold water
Fried Sage (optional)
- 1 tbsp unsalted butter
- large fresh sage leaves
Instructions
- Season the chicken thighs with a few turns of the salt and pepper mill. Heat the oil in a skillet until simmering then brown the chicken over high heat, turning once. Set aside and drain any oil from the pan.8 chicken thighs, salt and pepper, 1 tsp sunflower oil
- Pan fry the bacon over medium heat until it starts to render its fat.8 strips smoked streaky bacon
- Add the onions and garlic and cook, stirring, for five minutes until the onions soften and bacon starts getting crispy at the edges.1 large onion, ½ tsp minced garlic
- Add the mushrooms, salt, pepper and dried herbs and cook, stirring, until the mushrooms are browned.200 g (7 oz) mushrooms, ½ tsp salt, ½ tsp ground black pepper, 1 tsp dried thyme
- Stir in the white wine, chicken stock, sage and bay leaves. Add the chicken thighs. Bring to a low simmer, cover and cook in a 160°C (325°F) oven for 20 minutes. Take the lid off and continue to cook for a further 10 minutes. Alternatively continue to cook the casserole on the stove over low heat until the chicken is cooked through, about 20 minutes.4 fresh sage leaves, 120 ml (½ cup) dry white wine, 120 ml (½ cup) hot chicken stock, 2 bay leaves
- Stir in the creme fraiche and sprinkle with xanthan gum (or stir in a little diluted cornflour) if the sauce needs thickening. Simmer for a minute or so.250 g (1 cup) full fat creme fraiche, 1 tsp xanthan gum / cornstarch
- Heat the butter and pan fry the sage leaves (if using) until crispy. Drain them on a kitchen towel.1 tbsp unsalted butter, large fresh sage leaves
- Discard the bay leaves. Check the seasoning, top with the crispy sage leaves and serve with mashed potatoes or cauliflower mash for a Keto option. SO yummy!
Video
Notes
Storing and Freezing
- Refrigerator: Keep your leftovers in an airtight container for up to 3 days. When you're ready to eat, just reheat them on the stovetop over gentle heat. If the sauce has thickened up a bit, feel free to add a splash of chicken stock or water to loosen it up.
- Freezing: Assemble the casserole until just before incorporating the crème fraîche (or anything creamy!) and mushrooms. Allow the dish to cool completely, portion into suitable containers, label and store for up to 3 months.
- Reheating from frozen: Defrost in the refrigerator overnight. Warm it slowly on the stovetop or in the microwave until it is hot. After that, stir in the crème fraîche and mushrooms, cooking for another 15–20 minutes until fully heated.
Nutrition
Calories: 711kcal | Carbohydrates: 11g | Protein: 41g | Fat: 53g | Saturated Fat: 19g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 232mg | Sodium: 601mg | Potassium: 727mg | Fiber: 2g | Sugar: 5g | Vitamin A: 279IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 2mg
