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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.
Sound like a lot of work?
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.
NOT standing over a skillet browning batch after batch of chicken!
But that doesn’t mean that my family can’t enjoy all of the delicious flavors and textures of a regular Chicken Kiev dinner! I just had to get a little bit creative…
Ingredients – What You Need
To turn the delicious recipe into a quick dump-and-bake meal, I took all of the great ingredients that we love from traditional Chicken Kiev and baked them in the form of a cozy casserole. This one dish dinner includes:
- Chicken breasts;
- Herbs;
- Butter; and
- Breading!
There’s just no frying involved!
Chicken Kiev Video | 1-Minute Video
How to Make Chicken Kiev Casserole
- 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 and bake. Remove foil and bake again until heated through and browned on top.
Storage Suggestions
This super easy meal can be prepared in advance and refrigerated (or frozen) until you’re ready to bake it!
Share the casserole with a friend in need, or just spoil your own family with a comforting home-cooked meal. My Chicken Kiev Casserole makes it easy to get a tasty dinner on the table — any night of the week!
Top Tips for Making Chicken Kiev Casserole
- 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.
More Chicken Casseroles You Might Like:
- Dump-and-Bake Southern Chicken Casserole
- Dump-and-Bake Cool Ranch Chicken Casserole
- 4 Can Mexican Chicken Casserole
- Dump-and-Bake Chicken and Mushroom Casserole
Dump-and-Bake Chicken Kiev Casserole
Ingredients
- 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
- ÂĽ cup chopped fresh parsley divided
- 1 stick butter melted
- 1 8 ounce package (about 3 Âľ cups) dry stuffing mix (I used Pepperidge Farm Herb Seasoned Stuffing Mix)
- Garnish: fresh lemon and fresh parsley
Instructions
- Preheat oven to 350 degrees F.
- Spray a 9x13-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.
Video
Notes
- 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.
Blair, this recipe is such a genius idea! I love it! I make frozen chicken kievs when we want a quick and easy dinner, but I’m definitely pinning this deliciousness to try. I love chicken kiev and your dump and bake version sounds SO good! Definitely easy and something that I have time for. And I love your video, too!
I’ma new reader and love your current recipes, as well as looking through the archives. I grew up easting “Aunt Bee food’ and had to share one of our family’s favorite and super easy salads/desserts/fluffs we called Pink Salad:
one can sweetened condensed milk
one can cherry pie filling
one can crushed pineapple, well drained
one regular size container Cool Whip
Combine and refrigerate-that’s it! When we’re feeling fancy, we might substitute lemon pie filling for the cherry. It’s very sweet, so a small serving is plenty and is great for a crowd or potluck.
Hi, J! I’m SO glad that you’ve found my blog and that you spent some time going through the older recipes. You’re right — this Pink Salad sounds absolutely PERFECT! I have some recipes for “fluff” on my site that are similar, but I’ve never tried one with the condensed milk and pie filling. Love the idea! I’m definitely going to make it soon, and I’ll let you know how it goes. 🙂 Thanks SO much!
This was a easy recipes. My family enjoyed it.
Thank you, Annette!
I love the video! What an awesome easier alternative!!
Thank you, Kristy! 🙂
This sounds delicious. I will probably cut it in half since I cook for just me. I’ll use the Campbell’s soup that is cream of mushroom/chicken combined.
Perfect! Enjoy, Reba!
Love the idea of a deconstructed chicken kiev casserole, this was one of my fav foods growing up. Can’t wait to try it!
Have been cooking for many years but still find inspiration with your recipes.
And I do enjoy the beautiful photos. Thank you!
Thank you so much, Phyllis!! 🙂
When I made this wonderful casserole we all enjoyed it very much! However it is somewhat loose or runny. Is there anything I can do to thicken this without changing the flavor or anything else about the dish? I increased the recipe by 1/2 (3 cans of soup, 1 1/2 cups milk, 5 1/4 cups chicken, etc) but used the same size pan suggested for baking. Was that my problem? Should I use a larger pan? We all loved the dish with my youngest son saying this is now his favorite meal. Thanks for the help.
Hi, Carolyn! If you prefer a thicker sauce, I would just use less milk the next time. For instance, if you’re increasing the recipe by 1/2, use the 3 cans of soup, but only use 1 cup of milk. Glad that you enjoyed the flavor!
Hi, Liz! This recipe for Chicken Kiev Casserole doesn’t call for any Bisquick. Were you making a different recipe?
Hi, Irene! The stuffing is used like a breadcrumb topping in this recipe, which is why you only mix it with butter (and don’t prepare it with liquid as instructed on the package). Just like buttered breadcrumbs get crispy and golden brown on top of a casserole, the stuffing crumbs should do the same when tossed with butter — they just have more flavor than a plain breadcrumb, which is why I use the stuffing crumbs instead. Hope that helps to clarify! 🙂
Your version sounds delicious, Pearl! 🙂
Maybe she means Cordon Bleu, without the ham and swiss???? It’s closer to that, than Kiev, vis: the sauce, the breading topping, etc. I’m all for dump casseroles, though, so this–no matter what it roughly emulates–is my jam.
Now, I just need to figure out how to significantly reduce the calories, however–Mr. Wonderful is trying to lose weight. (sigh).
Best thing I’ve ever made or eaten!!! Fast to make & tastes just like chicken Kiev but with a creamy sauce & the stuffing adds even more flavor & texture that delights the palette. Great job! Thank you
Thank you, Amy! I’m so glad that you liked it!