Swedish Flying Jacob, or Flygande Jakob, is a baked casserole of chicken, bananas, bacon, peanuts, and a creamy chili sauce. The sweet-savory topping and crunchy nuts make it distinctive, while cooked chicken keeps the assembly straightforward; it is usually served hot with rice.
Ingredients
- 2 lb (900 g) cooked, skinless chicken, cut or pulled into bite-size pieces
- 6 slices bacon, about 6 oz (170 g), cut into small pieces
- 2 medium bananas, about 8 oz (225 g) peeled, sliced into ¼-inch (6 mm) rounds
- 1½ cups (360 ml) cold heavy cream
- ½ cup (120 ml) Swedish-style mild chili sauce
- ¾ cup (110 g) salted roasted peanuts, roughly chopped if large
- ¼ tsp (1 g) fine salt, plus more to taste
- ⅛ tsp (0.5 g) freshly ground black pepper
- 1 tsp (5 ml) neutral oil or butter, for greasing the baking dish if needed
Instructions
- Heat the oven and prepare the dish. Set a rack in the middle of the oven and preheat to 400°F (200°C). Lightly grease a 9-by-13-inch (23-by-33-cm) baking dish if it is not nonstick. Arrange the cooked chicken in an even layer. Keep the pieces fairly similar in size so the casserole warms evenly.
- Cook the bacon. Put the bacon in a large, cool skillet, then set it over medium heat. Cook for about 7–9 minutes, stirring occasionally, until the pieces are browned and crisp. Transfer them to a paper-towel-lined plate with a slotted spoon. Leave excess bacon fat in the pan, but do not pour it over the casserole. If the pan looks dry, no extra fat is needed for this dish.
- Add the bananas. Arrange the banana slices over the chicken in a single, mostly even layer. A little overlap is fine. Sprinkle the salt and pepper over the fruit and chicken. The bananas soften as they bake, so use ripe but still-firm fruit; very soft bananas can disappear into the sauce.
- Make the chili cream. Pour the cold heavy cream into a chilled mixing bowl. Whip with a whisk or hand mixer just until it thickens to soft peaks: when the whisk is lifted, a peak should form and gently fold over. Fold in the Swedish-style chili sauce with a spatula until the color is mostly even. Stop as soon as it is combined; whipping to stiff peaks can make the finished topping feel dense or grainy.
- Assemble and bake. Spoon the chili cream over the chicken and bananas, spreading it to the edges without pressing down. Bake uncovered for 25–30 minutes, until the sauce is bubbling around the sides and the center is hot. Check the chicken in the middle with a food thermometer: the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). If the center has not reached that temperature, continue baking and check again after a few minutes.
- Finish the topping and serve. Scatter the cooked bacon and peanuts over the casserole for the final 5 minutes of baking, or add them immediately after baking if you want the peanuts and bacon to stay especially crisp. Let the dish stand for 5 minutes so the sauce settles, then serve hot. Keep in mind that the resting time is part of the total elapsed time.
Tips
- Use cooked chicken that is ready to eat. Leftover roast chicken or plain poached chicken both work. Remove bones and skin, and avoid strongly seasoned chicken that would compete with the mild chili sauce. If cooking chicken specifically for this casserole, cook it to 165°F (74°C) first, then cut it up; the casserole’s final temperature check is still useful for safe, even reheating.
- Choose the right chili sauce. Swedish chili sauce is generally a mild, tomato-based condiment, not a very hot Asian-style chili paste. If it is unavailable, use ⅓ cup (80 ml) ketchup mixed with 2 tbsp (30 ml) sweet chili sauce. That substitute makes the topping sweeter and slightly more tangy; taste it before mixing in the cream.
- Keep the cream cold and stop at soft peaks. Cold cream whips more predictably. If you accidentally whip it until stiff, fold in a spoonful or two of unwhipped cream to loosen it before adding the chili sauce. Do not use aerosol whipped topping, which can melt and sweeten the sauce differently.
- Protect the crunch. Bacon and peanuts can soften in the creamy topping, and peanuts may brown too much if baked for the full time. Add both near the end or at the table. If using unsalted peanuts, taste the sauce and chicken before adding more salt.
Serving Suggestions
Serve Flying Jacob straight from the baking dish while the sauce is bubbling and the topping is crunchy. Plain steamed long-grain rice is the classic, practical accompaniment: it catches the cream sauce without adding another strong flavor. For six portions, plan on about 1½ cups (285 g) dry rice, cooked according to its package directions. A simple green salad with a sharp vinaigrette or lightly dressed cucumber slices can balance the rich casserole.
Keep side dishes uncomplicated. The casserole already combines fruit, nuts, meat, and a creamy sauce, so heavily seasoned vegetables or another rich gratin can make the meal feel crowded. If serving guests, put extra peanuts and bacon in small bowls so people can add a crisp finish just before eating. For a family-style table, bring the dish out on a heatproof mat and spoon portions onto warm plates with rice beside them.
Variations
There are family and recipe variations of Flygande Jakob, so the balance of chili sauce, fruit, and crunchy topping is not fixed. For a milder casserole, use ⅓ cup (80 ml) chili sauce and add a little more after tasting; for more heat, stir a pinch of cayenne or a small spoonful of hot sauce into the chili sauce. Add heat gradually because the banana and cream soften the impression of spice, but too much can overwhelm the dish.
Turkey can replace the chicken in the same quantity, provided it is fully cooked and the finished casserole reaches 165°F (74°C). For a pork-free version, omit the bacon and add extra peanuts just before serving, or use a crisp vegetarian bacon substitute according to its package directions. The result will lose the smoky, salty bacon flavor, so season the chicken layer carefully. Cashews can replace peanuts for a different crunch, but they change the familiar nutty taste; check labels and avoid them if anyone at the table has a relevant allergy.
Some cooks add a little curry powder, sliced mushrooms, or a spoonful of mustard. These are optional departures rather than essential ingredients. If adding mushrooms, sauté them first until their released liquid has evaporated so they do not water down the sauce. A small pinch of curry powder adds warmth; begin with ¼ tsp (about 0.5 g), taste the chili cream, and increase only if you want that flavor to stand out.
Storage and Reheating
Refrigerate leftovers within 2 hours of baking, transferring them to a shallow, covered container once the dish is cool enough to handle. Store for 3–4 days in the refrigerator. The bananas soften and the peanuts lose some crunch over time, but the casserole remains suitable to reheat when handled and stored properly. Keep extra peanuts separate and add them after reheating for a better texture.
For the most even result, reheat individual portions in a covered oven-safe dish at 350°F (175°C), or microwave them in a covered microwave-safe bowl, stirring or rotating partway through. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Add a spoonful of cream or milk if the sauce looks unusually thick, though it may separate slightly after refrigeration. Reheat only the portion you plan to eat rather than warming and cooling the whole casserole repeatedly.
You can freeze portions in airtight freezer-safe containers for up to 2 months for best quality. Thaw overnight in the refrigerator and reheat to 165°F (74°C). The sauce may look less smooth after freezing, and the bananas will be softer, so freezing is most useful for convenient meals rather than preserving the original texture. Do not leave the casserole at room temperature for extended storage.
Frequently Asked Questions
What is Flying Jacob?
Flying Jacob is a Swedish baked chicken casserole known as Flygande Jakob in Swedish. Its familiar combination is chicken, bananas, bacon, peanuts, and a whipped-cream-and-chili-sauce topping, usually served with rice. Individual versions adjust the quantities or add ingredients such as curry or mushrooms.
Why is it called Flying Jacob?
The Swedish name is Flygande Jakob, literally rendered in English as Flying Jacob. The dish became known in Sweden in the 1970s. The name is commonly associated with its creator, Ove Jacobsson, but the casserole itself is best recognized today by its unusual sweet, salty, creamy, and crunchy combination.
Can I make Flying Jacob ahead?
Yes. Cook and cut the chicken, fry the bacon, and measure the other ingredients ahead. For the best texture, assemble and bake shortly before serving; whipped cream can lose volume if it sits for a long time. If you assemble the casserole in advance, cover and refrigerate it, then bake it until the center reaches 165°F (74°C). A cold dish may need extra oven time, so use the thermometer rather than relying only on the recipe’s usual baking time.
Do I have to whip the cream?
Whipping the cream to soft peaks gives the topping a lighter texture and helps it sit over the chicken instead of immediately running into the bottom of the dish. If you are short on time, you can stir the chili sauce into unwhipped heavy cream, but expect a looser, more sauce-like result. Do not substitute low-fat milk; it will not provide the same body.
Can I leave out the banana or peanuts?
Yes, though both are part of the recognizable sweet-and-crunchy contrast. Without banana, the casserole tastes more savory and less fruity; you can simply omit it rather than replacing it. Without peanuts, finish with bacon alone, or serve a suitable alternative nut separately. If allergies are a concern, avoid cross-contact and check all ingredient labels.
What can I use instead of Swedish chili sauce?
Use the ketchup and sweet chili sauce mixture in the tips if you cannot find Swedish-style chili sauce. Ketchup alone also works in a pinch, but the topping will taste more tomato-forward and less rounded. Avoid using a large amount of hot chili paste as a direct replacement: it is usually much hotter and lacks the mild, slightly sweet character intended here.
Related
- Swedish Rice Pudding Recipe with Cinnamon and Cream
- Swedish Meatballs Recipe with Cream of Mushroom
- Swedish Meatballs with Egg Noodles: Creamy Skillet Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).