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4.34 from 3 votes

Dump-and-Bake Chicken Kiev Casserole

Chicken Kiev Casserole made with a creamy and comforting chicken filling and topped with a delicious herb crust. A 10-minute dump and bake dish the whole family will love.
Course Dinner
Cuisine American
Keyword Baked Chicken Kiev, Chicken Kiev, Chicken Kiev Casserole
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 430kcal
Author The Seasoned Mom

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
  • 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

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.

Nutrition

Serving: 1/6 of the casserole | Calories: 430kcal | Carbohydrates: 37.5g | Protein: 23.8g | Fat: 20g | Saturated Fat: 10.7g | Cholesterol: 95.1mg | Sodium: 1163mg | Fiber: 1.7g | Sugar: 5.5g