Chicken Kiev Casserole (Printable)
Tender chicken with garlic-herb butter, creamy sauce, and crispy panko topping baked to golden perfection.
# 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
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 cheese (optional)
16 - Nonstick cooking spray or oil for greasing
# How To Make It:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish with nonstick cooking spray or oil.
02 - In a mixing bowl, combine the softened butter, minced garlic, parsley, dill, lemon juice, salt, and pepper. Blend thoroughly until all ingredients are evenly incorporated. Set aside.
03 - Distribute the chicken pieces in a single, even layer across the bottom of the prepared baking dish.
04 - Spoon dollops of the garlic-herb butter mixture evenly over the arranged chicken pieces.
05 - Pour the heavy cream and chicken broth evenly over the chicken. Sprinkle the grated Parmesan cheese across the top.
06 - If desired, sprinkle shredded mozzarella cheese over the casserole for an extra cheesy layer.
07 - In a small bowl, combine the panko breadcrumbs with melted butter and dried thyme or parsley. Sprinkle the mixture evenly over the entire surface of the casserole.
08 - Bake uncovered for 30 to 35 minutes, until the topping is golden brown and the chicken is cooked through to an internal temperature of 165°F.
09 - Remove from the oven and let the casserole rest for 5 minutes before serving to allow the sauce to set.
# Expert Suggestions:
01 -
- The garlic herb butter melts right into the cream sauce and creates something you will want to put on everything.
- It reheats beautifully the next day, which almost never happens with breaded chicken dishes.
02 -
- If your chicken pieces are too large, the outside will overcook before the center is done, so keep them around bite sized.
- Do not skip the rest time because the sauce needs those five minutes to go from soupy to silky.
03 -
- Pound the chicken to an even thickness before cutting so some pieces do not dry out while others are still pink.
- Let the garlic herb butter sit at room temperature for ten minutes before mixing so the flavors bloom.