Dump-and-Bake Chicken Kiev Casserole

"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! 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…"

NotesCooking 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.

Preparation Time10 min

Cooking Time30 min

Cooking Vessel Size9 x 13 Baking Dish