Chicken Kiev is a classic of Eastern European cuisine and 1960s haute cuisine: a tender chicken breast stuffed with herbaceous butter. Chicken Kiev Casserole captures the savoriness and richness of the classic dish without all the hassle. Every bite is creamy, aromatic, meaty, and with a satisfying crunch thanks to a hearty bread crumb topping. Chicken Kiev Casserole mixes home cooking and high cuisine for ultimate delectability.

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  • 1 (10.5-ounce) can cream of mushroom soup
  • 1 (10.5-ounce) can cream of chicken soup
  • 1 cup milk
  • 3 1/2 cups chicken, plus more to taste, cooked and diced
  • 1 teaspoon fresh garlic, minced
  • 1/4 cup fresh parsley, chopped and divided
  • 1 stick butter, melted
  • 1 (8-ounce package) dry stuffing mix
  • fresh lemon, optional, to taste, for garnish
  • fresh parsley, optional, to taste, for garnish


Step 1 –Preheat the oven to 350 degrees F.

Step 2 –Spray a 9×13-inch baking dish with cooking spray.

Step 3 –In a large bowl, whisk together the cream of mushroom soup, cream of chicken soup, and milk.

Step 4 –Stir in the cooked chicken, garlic, and 3 tablespoons of chopped parsley.

Step 5 –Pour the chicken mixture into the prepared baking dish.

Step 6 –Pour the melted butter over the dry stuffing mix, gently stirring until all of the stuffing mix is coated in the butter.

Step 7 –Sprinkle the breadcrumb mixture over the chicken mixture.

Step 8 –Cover the baking dish with foil.

Step 9 –Bake, covered, for 20 minutes.

Step 10 –Remove the foil and bake until heated through and browned on top, about 10-20 minutes.

Step 11 –Garnish with fresh lemon and parsley, if desired.

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Step 12 –Serve warm.