Mary Berry Creamy Chicken Casserole Recipe

Mary Berry Creamy Chicken Casserole is a comforting, wholesome dish that brings together tender pieces of chicken, fresh vegetables, and a velvety cream sauce baked gently until everything melds into a rich, flavourful meal. This recipe is perfect for family dinners, cosy weekends, or batch-cooking because it delivers warmth and satisfaction without requiring complicated techniques.

With its classic British flavours and simple preparation, this casserole strikes the perfect balance between homely cooking and refined comfort food.

What is Mary Berry Creamy Chicken Casserole?

Mary Berry Creamy Chicken Casserole is a baked chicken dish cooked in a creamy, savoury sauce made with stock, onions, garlic, herbs, cream, and vegetables. Traditionally, the casserole simmers slowly in the oven, allowing the chicken to become tender while the sauce thickens naturally. The vegetables absorb the flavours of the broth and cream, creating a well-rounded dish where every spoonful is hearty and satisfying. It’s especially loved for its simplicity and ability to serve a crowd with minimal effort.

Other Popular Chicken Recipes

• Mary Berry Creamy Paprika Chicken
• Mary Berry Mango Chicken

Why This Recipe is Worth Trying

• Hearty and comforting – The combination of chicken, vegetables, and cream creates a rich, warming dish.
• Easy to prepare – One-pot cooking keeps preparation simple and cleanup effortless.
• Versatile for serving – Works well with rice, mashed potatoes, pasta, or bread.
• Family-friendly flavour – Mild herbs and a creamy sauce appeal to all ages.
• Perfect for leftovers – The flavour deepens, making it even better the next day.

Essential Ingredients to Make Mary Berry Creamy Chicken Casserole

• 800g chicken thighs, boneless and skinless, cut into chunks
• 1 tablespoon olive oil or butter
• 2 onions, sliced
• 3 garlic cloves, minced
• 2 carrots, sliced
• 200g mushrooms, halved or sliced
• 1 teaspoon dried thyme or mixed herbs
• 250ml chicken stock
• 200ml double cream
• 1 tablespoon flour (for thickening)
• 1 teaspoon lemon juice
• Salt and black pepper, to taste
• Fresh parsley, for serving
• Optional: 1 celery stalk, diced, or ½ teaspoon paprika for added depth

Handy Kitchen Tools for Best Results

• Large oven-safe casserole dish or Dutch oven
• Frying pan (if browning separately)
• Wooden spoon
• Sharp knife and cutting board
• Measuring cups and spoons
• Oven gloves

Step-by-Step Guide to Making Mary Berry Creamy Chicken Casserole

• Brown the chicken – Heat 1 tbsp oil and brown 800g chicken pieces on all sides for flavour. Remove and set aside.
• Cook the vegetables – In the same dish, sauté 2 sliced onions, 3 minced garlic cloves, 2 sliced carrots, and 200g mushrooms until softened.
• Add seasoning and flour – Sprinkle 1 tbsp flour over the vegetables, stirring well to coat and help thicken the casserole.
• Pour in stock – Add 250ml chicken stock and 1 tsp dried thyme, stirring to lift any browned bits from the bottom.
• Return the chicken – Place the chicken back into the dish, ensuring everything is evenly distributed.
• Stir in the cream – Add 200ml double cream and 1 tsp lemon juice for brightness.
• Bake gently – Cover and bake at 180°C (350°F) for 45–50 minutes until the chicken is tender and the sauce has thickened beautifully.
• Finish with herbs – Sprinkle fresh parsley on top and serve warm.

What I Got Wrong (And How I Fixed It)

• Sauce became too thin – Adding flour earlier in the process helped create a thicker, more velvety sauce.
• Chicken dried out – Switching from breast meat to thighs ensured juicier results.
• Flavour felt flat – Adding lemon juice and fresh parsley lifted the dish dramatically.
• Vegetables undercooked – Sautéing them first ensured they softened evenly before baking.

Healthier Version of Mary Berry’s Creamy Chicken Casserole

• Replace double cream with half-fat cream or evaporated milk.
• Use olive oil instead of butter to reduce saturated fat.
• Add extra vegetables like spinach, courgettes, or peas for more fibre.
• Swap flour for cornstarch to reduce calories slightly.
• Choose low-sodium chicken stock for a heart-friendly version.

Ingredient Substitutions for Mary Berry Creamy Chicken Casserole

• Use chicken breasts instead of thighs if preferred, reducing bake time.
• Replace cream with crème fraîche for a tangier, lighter sauce.
• Swap mushrooms with leeks or bell peppers.
• Replace thyme with rosemary, parsley, or mixed herbs.
• Use vegetable stock instead of chicken for a milder flavour.

Pairing Ideas: What to Serve With Mary Berry Creamy Chicken Casserole

• Pair with buttery mashed potatoes – Perfect to absorb the creamy sauce.
• Serve with steamed rice – A simple option that balances the richness.
• Enjoy with crusty bread – Ideal for dipping into the casserole sauce.
• Add roasted green beans – Complements the creamy texture.
• Try with egg noodles – Converts the dish into a hearty, pasta-style meal.
• Serve alongside a fresh salad – Adds crispness and lightness to the plate.

Expert Tips to Make Perfect Mary Berry Creamy Chicken Casserole

• Brown the chicken well – Adds depth and prevents the casserole from tasting flat.
• Avoid boiling after adding cream – Keeps the sauce smooth and prevents splitting.
• Cut vegetables evenly – Ensures they cook at the same rate.
• Taste and adjust seasoning – Essential as the sauce thickens.
• Let the casserole rest for 5 minutes – Helps flavours settle before serving.
• Use an oven-safe pot – Allows seamless cooking from stovetop to oven.

Creative Ways to Customize Mary Berry Creamy Chicken Casserole

• Add bacon lardons for smoky richness.
• Mix in Dijon mustard for subtle warmth.
• Incorporate sun-dried tomatoes for a sweet, tangy twist.
• Add peas for colour and sweetness.
• Top with a Parmesan crust for extra indulgence.
• Stir in spinach for added nutrients.

Storing Mary Berry Creamy Chicken Casserole the Right Way

• Store in airtight containers for best freshness.
• Refrigerate within 2 hours to prevent spoilage.
• Keep for up to 3 days when properly chilled.
• Avoid freezing cream-based sauces as the texture may split.
• Reheat gently to maintain creaminess.

How to Reheat Mary Berry Creamy Chicken Casserole

• Stovetop method – Warm on low heat, thinning with a splash of stock if needed.
• Microwave method – Heat in short intervals, stirring in between for even reheating.
• Avoid high temperatures – Too much heat can separate the cream.

Nutritional Breakdown (per serving)

• Calories: ~460
• Protein: 35g
• Fat: 30g
• Carbohydrates: 14g
• Fiber: 2g
• Sodium: Moderate

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FAQs

How do you keep the sauce in a creamy chicken casserole from curdling?

The sauce curdles when cream is added over high heat. Lower the temperature before stirring in the cream and simmer gently instead of boiling. This keeps the sauce smooth and prevents separation during baking.

Why is my creamy chicken casserole watery, and how can I fix it?

A watery casserole usually happens when the vegetables release extra moisture or the sauce lacks a thickener. Sautéing vegetables first, using a tablespoon of flour, and baking uncovered for the final 10 minutes helps achieve a thicker, richer sauce.

Should you brown the chicken before adding it to the casserole?

Yes, browning the chicken builds deeper flavour and improves texture. Searing the chicken first also creates a flavourful base that enhances the overall richness of the casserole.

How do you know when a creamy chicken casserole is fully cooked?

The casserole is done when the chicken reaches an internal temperature of 74°C (165°F) and the sauce thickens around the vegetables. The top should be gently bubbling, and the chicken should be tender when pierced.

Wrapping It Up

Mary Berry Creamy Chicken Casserole is a hearty, flavour-filled dish that brings comfort to every bite. With chicken, vegetables, and a silky cream sauce cooked slowly in the oven, this recipe offers everything you want from a cosy family meal. It’s simple, reliable, and wonderfully adaptable—perfect for both busy weeknights and relaxed weekend cooking.