Chicken Kiev Casserole (Printable)
Baked chicken with garlic-herb butter, creamy sauce, and crispy panko topping. A comforting family dinner.
# What You Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
→ Garlic-Herb Butter
02 - 6 tbsp unsalted butter, softened
03 - 3 cloves garlic, minced
04 - 2 tbsp fresh parsley, finely chopped
05 - 1 tbsp fresh dill, finely chopped (optional)
06 - 1 tsp lemon juice
07 - 1/2 tsp salt
08 - 1/4 tsp ground black pepper
→ Sauce & Dairy
09 - 1 cup heavy cream or half-and-half
10 - 1/2 cup low-sodium chicken broth
11 - 1/4 cup grated Parmesan cheese
→ Breadcrumb Topping
12 - 1 cup panko breadcrumbs
13 - 2 tbsp butter, melted
14 - 1/2 tsp dried thyme or parsley
→ Extras
15 - 1/2 cup shredded mozzarella (optional)
16 - Nonstick cooking spray or oil for greasing
# How To Make It:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with nonstick cooking spray or oil.
02 - In a mixing bowl, combine softened butter, minced garlic, chopped parsley, dill if using, lemon juice, salt, and ground black pepper. Blend thoroughly until evenly combined and set aside.
03 - Arrange the bite-sized chicken pieces in an even layer across the bottom of the prepared baking dish.
04 - Distribute spoonfuls of the garlic-herb butter mixture evenly over the chicken pieces.
05 - Pour heavy cream and chicken broth evenly over the chicken. Sprinkle grated Parmesan cheese across the top.
06 - If desired, sprinkle shredded mozzarella evenly over the casserole for additional richness.
07 - In a small bowl, toss panko breadcrumbs with melted butter and dried thyme or parsley. Spread the seasoned breadcrumb mixture evenly over the entire surface of the casserole.
08 - Bake on the center rack for 30 to 35 minutes, until the topping is golden brown and the chicken is fully cooked through to an internal temperature of 165°F.
09 - Remove from the oven and let the casserole rest for 5 minutes to allow the sauce to set before serving.
# Expert Tips:
01 -
- That golden garlic herb butter seeps into every bite of chicken instead of staying locked inside one piece.
- It delivers all the comfort of classic Chicken Kiev with almost none of the fuss.
02 -
- Cut all your chicken pieces roughly the same size or the small ones will dry out while the large ones are still pink inside.
- Do not skip the rest time because that five minute pause transforms the liquid from soupy into a silky sauce that clings to each piece.
03 -
- Take the butter out of the fridge at least an hour before you start so it blends smoothly without any hard lumps.
- Broil the casserole for the last two minutes if you want an extra crispy top but watch it like a hawk because panko goes from golden to burnt in seconds.