The classic Chicken Kiev is deconstructed and transformed into an easy 10-minute dump-and-bake casserole! In this one dish meal, a creamy chicken filling is studded with fresh parsley and garlic, and then topped with a buttery herb-seasoned crust. Finished with a dash of fresh lemon, it’s a comfort food supper that will become a staple on your weeknight menu!
Hey, friends! Once again, I’ve taken a traditional dinner and turned it into an easier, more-accessible, dump-and-bake recipe!
That means that my version of Chicken Kiev requires only 10 minutes of hands-on prep, and the oven does the rest of the work. Shall we break it down?!
WHAT IS CHICKEN KIEV?
A classic Chicken Kiev recipe typically involves chicken breasts that have been pounded flat, rolled in cold butter, coated with eggs and breadcrumbs, and then either baked or fried. You’ll often find fresh parsley or other herbs in the mix, too.
I don’t know about you, but I just don’t have the time (on a regular weeknight), to be pounding, breading, and frying meat. Or, if I do have the time, I would rather be spending it with my kids, with a good book, or taking care of some of my household chores.
1 10.5 ounce can cream of mushroom soup (I used Campbell’s Healthy Request)
1 10.5 ounce can cream of chicken soup (I used Campbell’s Healthy Request)
1 cup milk
3 ½ – 4 cups cooked diced chicken*
1 teaspoon minced fresh garlic
¼ cup chopped fresh parsley divided
1 stick butter melted
1 8 ounce package (about 3 ¾ cups) dry stuffing mix (I used Pepperidge Farm Herb Seasoned Stuffing Mix)
Garnish: fresh lemon and fresh parsley
Preheat oven to 350 degrees F.
Spray a 9×13-inch baking dish with cooking spray.
In a large bowl, whisk together condensed soups and milk. Stir in cooked chicken, garlic, and 3 tablespoons chopped, fresh parsley (save the remaining parsley for a garnish at the end).
Pour chicken mixture into prepared baking dish.
In a separate bowl, pour melted butter over dry stuffing mix. Gently stir until all of the stuffing mix is coated with butter. Sprinkle over chicken mixture.
Cover baking dish with foil. Bake, covered, at 350 degrees F for 20 minutes. Remove foil and bake for an additional 10-20 minutes, or until heated through and browned on top.
Cooking for Two? Cut the ingredients in half and prepare the casserole in an 8-inch square baking dish. In the alternative, you can prepare the full recipe, but divide the ingredients between two 8-inch square pans and wrap one tightly to freeze for a later date.
Want to Prep Ahead? Assemble the casserole and keep it in your refrigerator for up to 24 hours before baking, or keep in the freezer for up to three months before baking.
What chicken to use? You can use the meat from a cooked rotisserie chicken or purchase cooked chicken at the grocery store for a true dump-and-bake shortcut. If you prefer to cook your chicken at home, I use 1.5-2 lbs. of raw chicken tenders (breast meat is fine too, but the tenders cook faster).
Easiest cooking method? My preferred cooking method is to place the chicken tenders in a baking dish. Drizzle with olive oil, season with salt and pepper, and toss to coat. Cover with foil and bake in a 400 degree oven for about 30 minutes (or until chicken is cooked through). Allow to cool before chopping and using in the recipe.