Flygande Jakob Chicken Casserole with Banana and Bacon

Why You’ll Love This Recipe

• Playful sweet-salty contrast: creamy chili sauce, caramelized bananas, crisp bacon, and toasty peanuts.
• One pan to the oven: minimal fuss, maximum comfort.
• Weeknight-friendly timing with make-ahead options.
• Authentic nod to the Swedish classic, served simply over fluffy rice.

Grocery List

• Produce: 2 ripe bananas, 1 lemon, fresh parsley
• Dairy: Heavy cream (1 cup), butter (for greasing)
• Pantry: Long-grain rice, chili sauce or ketchup, mild chili powder, paprika, cayenne (optional), roasted unsalted peanuts, neutral oil, kosher salt, black pepper
• Meat: Boneless, skinless chicken thighs (1.5 lb/680 g), bacon (6 slices)

Full Ingredients

Chicken and Toppings

• 1.5 lb (680 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp neutral oil (canola or sunflower)
• 6 bacon slices (6 oz/170 g), chopped
• 2 medium ripe but firm bananas, sliced 1/2 inch (1.25 cm) on the diagonal
• 1/2 cup (70 g) roasted unsalted peanuts, roughly chopped
• 1 tbsp butter, for greasing the dish
• 2 tbsp chopped fresh parsley, for garnish

Chili Cream Sauce

• 1 cup (240 ml) heavy cream
• 1/3 cup (80 ml) Heinz-style chili sauce or ketchup
• 1 tsp mild chili powder
• 1 tsp sweet paprika
• 1/4 tsp cayenne pepper (optional, to taste)
• 1 tbsp fresh lemon juice
• 1/4 tsp kosher salt

To Serve

• 4 cups cooked long-grain rice (from about 1 1/2 cups/285 g uncooked rice)

Step-by-Step Instructions

Step 1: Preheat and prepare the dish

Heat the oven to 400°F (200°C). Butter a 9×13-inch (23×33 cm) baking dish to prevent sticking and ensure easy serving. Set the dish aside while you prepare the toppings and sauce.

Step 2: Crisp the bacon

Place the chopped bacon in a large, cold skillet. Set over medium heat and cook, stirring occasionally, until the bacon is evenly crisp, 8–10 minutes. Transfer the bacon to a paper towel–lined plate to drain. Pour off all but 1 tablespoon of the bacon fat or wipe the pan clean and add 1 tablespoon neutral oil for browning the chicken.

Step 3: Brown the chicken

Pat the chicken dry and season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Over medium-high heat, brown the chicken in the skillet in a single layer, 2–3 minutes per side, until lightly golden (it will finish cooking in the oven). Work in batches if needed so you don’t overcrowd the pan. Transfer browned chicken to the prepared baking dish, spreading it in an even layer.

Step 4: Stir together the chili cream

In a bowl or measuring jug, whisk the heavy cream, chili sauce or ketchup, mild chili powder, sweet paprika, optional cayenne, lemon juice, and 1/4 teaspoon kosher salt until smooth and evenly colored. Taste and adjust heat with a pinch more chili or cayenne if you like.

Step 5: Assemble the casserole

Nestle the banana slices among the chicken pieces in the baking dish. Pour the chili cream evenly over everything. Sprinkle half of the crisp bacon and half of the chopped peanuts across the surface; reserve the rest for finishing after baking to keep them extra crisp.

Step 6: Bake until bubbling

Bake uncovered at 400°F (200°C) for 20–22 minutes, until the sauce is bubbling at the edges and the chicken registers 165°F (74°C) in the thickest piece. Remove from the oven and let rest for 5 minutes so the sauce slightly thickens.

Step 7: Finish and serve over rice

Scatter the remaining bacon and peanuts on top for crunch, then garnish with chopped parsley. Spoon generously over hot cooked rice and serve immediately.

Pro Tips

• Bananas matter: Choose ripe but firm bananas with yellow skins and minimal brown spots so they hold their shape during baking.
• Balance the heat: Swedish-style chili sauce is mild; add cayenne or a few drops of hot sauce for extra warmth without overpowering the sweetness.
• Texture insurance: Add half the bacon and peanuts after baking to keep every bite crisp.
• Chicken choice: Thighs stay juicier than breasts; if using breasts, reduce stovetop browning to 3–4 minutes total.
• Salinity check: If using salted peanuts or extra-salty bacon, reduce added salt in the sauce by 1–2 pinches.

Variations

• Rotisserie shortcut: Swap in 4 cups shredded rotisserie chicken; skip browning and go straight to assembly. Bake 15–18 minutes.
• Lighter cream: Use 3/4 cup light cream plus 1/4 cup milk; bake an extra 3–5 minutes to thicken.
• Extra-fruity: Add 1/2 cup drained pineapple tidbits for a tropical twist (nontraditional but fun).

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat covered at 350°F (180°C) for 15–20 minutes or microwave individual portions 2–3 minutes, then top with a few fresh peanuts for crunch. Freeze up to 2 months (bananas soften after freezing but the flavor remains lovely); thaw overnight in the fridge before reheating. To make ahead, assemble through Step 5 up to 24 hours in advance. Cover and refrigerate; add 5–10 minutes to the bake time. For best banana texture, slice and add them just before baking (toss with lemon juice to prevent browning if prepping early).

Nutrition (per serving)

Approximate (without rice): 650 calories; 38 g fat; 16 g carbs; 53 g protein; 1,050 mg sodium. With 3/4 cup cooked rice, add about 150 calories and 32 g carbs.