Dump & Bake Chicken Recipes are simple, one-dish meals that combine ingredients, including chicken, and bake them together for an easy, flavorful dinner. Their simplicity, versatility in ingredients and flavors, a combined cooking method that meld flavors, and varied textures contribute to the popularity of these dishes as convenient and satisfying meal options.
Dump & Bake Chicken Recipes
With these Dump & Bake Chicken Recipes, you can easily enhance your meals right in your kitchen using the various ingredients and flavor combinations suggested in our provided recipe list. By following these Dump & Bake Chicken Recipes, you'll learn how to make tastier dishes and begin to grasp how different ingredients and spices work together. You can experiment with combinations, creating unique, mouthwatering dishes and enjoying the process.
Crock-pot Chicken Tortilla Soup
INGREDIENTS
- 6 cups low-sodium vegetable broth (or chicken broth)
- 1 cup canned crushed tomatoes
- ¼-1/2 cup tomatillo salsa verde
- 3 tablespoon tomato paste
- 2 tablespoon olive oil
- 3 cups black beans (cooked or canned)
- 1-2 cups pinto beans (cooked or canned)
- 3 boneless skinless chicken breasts
- 4 small corn tortillas (torn into small pieces)
- 2 small onions (2 cups chopped)
- 2 jalapeños (seeds and stem removed)
- 1 large bell pepper
- ½ lime, juiced
- 2-4 tablespoon fresh cilantro
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper
- salt, to taste (amount added will vary on sodium content of broth + tomatoes/beans)
TASTY TOPPINGS:
- greek yogurt or sour cream (I add lime zest to mine for extra oomph!)
- shredded mexican cheese blend
- tortilla chips
- chopped red onion
- chopped green onion
- fresh cilantro
- sliced jalapeños
- pico de gallo
- guacamole or sliced avocado
Baked Chicken And Potatoes
Ingredients
- 4 chicken breasts 2 pounds, each chicken breast 7-8 ounces
- 1 ½ pounds (700g) baby potatoes cut into ¾ inch pieces
- 12 ounces (320g) broccolini or broccoli
- 2 teaspoons olive oil
For The Lemon Butter Garlic Sauce
- ¼ cup melted butter
- ¼ cup lemon juice
- 2 tablespoons minced garlic about 4 cloves
- ½ teaspoon ground black pepper
- ½ teaspoons salt
- ½ teaspoons dried thyme
- ½ teaspoon dried rosemary
- 1 teaspoon dried oregano
- 2 tablespoons chopped fresh parsley
Sheet Pan Baked Chicken Legs and Potatoes
Ingredients
- Chicken Drumsticks And Potatoes
- 12 Pieces Chicken Drumsticks Skin On
- 2 Potatoes
- 2 Sweet Potatoes
- First Seasoning
- 1.5 Teaspoons Salt
- ½ Teaspoon Pepper
- Lemon Garlic Seasoning
- 10-12 Cloves Garlic Minced
- 1.5 Teaspoons Chilli Powder (Reduce According To Your Spice Level)
- 2 Teaspoons Ground Coriander
- 1 Teaspoon Ground Cumin
- 1 Teaspoon Smoked Paprika
- ½ Teaspoon Dried Oregano
- 1 Teaspoon Dried Thyme
- 1 Large Lemon Juice And Zest
- 3 Tablespoons Olive Oil
Slow Cooker Teriyaki Chicken
Ingredients
- 1 ½ Pounds Boneless Skinless Chicken Breasts
- 2 Teaspoons Garlic Minced
- 2 Teaspoons Ginger Minced
- ¼ Cup Honey
- 3 Tablespoons Brown Sugar
- ½ Cup Low Sodium Soy Sauce
- 2 Teaspoons Toasted Sesame Oil
- 2 Tablespoons Rice Vinegar
- ¼ Cup Cold Water
- 2 Tablespoons Cornstarch
- 1 Tablespoon Sesame Seeds
- 2 Tablespoons Sliced Green Onions
Dump And Bake Chicken Divan
INGREDIENTS
- 4 cups chicken, cooked and diced
- 1 (24 oz) package frozen broccoli florets, thawed
- 2 (10.5 oz each) cans condensed cream of chicken soup
- ½ cup mayonnaise
- ¼ cup white wine or chicken broth
- 1 teaspoon lemon juice
- 1 cup cheddar cheese, grated
- ½ cup breadcrumbs
- 1 tablespoon butter, melted
Baked Chicken Alfredo
Ingredients
- 16 oz. dry rotini pasta
- 32 oz. alfredo sauce
- 3 cups chicken broth
- 2 cups cooked shredded chicken
- 1 tsp. Italian Seasoning
- 1 tsp. Salt
- 1 tsp. Garlic Powder
- 1 tsp. chili powder
- ½ tsp. Black Pepper
- 2 cups shredded mozzarella cheese
Oven Baked Chicken Cacciatore
Ingredients
-
- 1 ¾ pounds boneless skinless chicken thighs
- 1 teaspoon salt, divided
- ½ teaspoon pepper, divided
- 1 ½ teaspoons Italian seasoning, divided
- 3 cloves garlic, minced
- 8 ounce mushrooms, sliced
- ½ large onion, halved and sliced thinly
- 2 bell peppers (any color), sliced
- ½ cup red wine (best), white wine, or substitute chicken broth
- 1 bay leaf
- 14 ounce can Red Gold® Crushed Tomatoes
- 14 ounce can Red Gold® Diced Tomatoes, undrained
- 2 tablespoons capers, drained
- 2-4 tablespoons Red Gold® Tomato Paste, (optional, for thickening sauce)
- For serving: (optional) crushed red pepper, grated parmesan cheese, cooked spaghetti, rice, polenta, or riced cauliflower
Chicken Rice Casserole
Ingredients
- 2 large chicken breasts cut into 1″ cubes (uncooked)
- 1 can 10.5 oz, cream of mushroom soup
- 1 can 10.5 oz, cream of chicken soup
- 1 can 10.5 oz, cream of celery soup
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ¼ teaspoon pepper
- 2 cups cooked rice
- 1 cup chicken broth
- ¼ cup pats of butter
Baked Tuscan Chicken Casserole
INGREDIENTS LIST FOR THE BAKED TUSCAN CHICKEN CASSEROLE
- 1 lb (450g) boneless skinless chicken breast (about 2 chicken breasts, sliced horizontally)
- 6 oz frozen chopped spinach, thawed and squeezed dry
- 3 oz cream cheese, softened
- ⅓ cup heavy cream
- 4 cloves garlic, minced
- ¼ teaspoon salt
- ½ teaspoon onion powder
- ¼ teaspoon chili powder
- ¼ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ⅓ cup grated parmesan cheese
- 8 oz jar sun-dried tomatoes, drained with 1 tablespoon oil reserved, and chopped
- ¾ cup mozzarella cheese, grated
- 1 tablespoon fresh chopped parsley
Easy Chicken Cobbler
Ingredients
- 4 cups chicken cooked and shredded
- ½ cup butter
- 12 ounces frozen carrots and peas
- 2 cups milk
- 11 ounce box cheddar bay biscuit mix
- 10 ounce can cream of chicken soup
- 1 ½ cups chicken broth
Easy Cajun Chicken Pasta Casserole Recipe
Ingredients
- 12 oz farfalle pasta
- ¾ pound chicken {diced and cooked}
- 6 oz andouille sausage {diced}
- 2 cups heavy cream
- 2 cups chicken broth
- 1-14.5 oz. can diced tomatoes
- ½-1 tablespoon cajun seasoning
- ½ cup grated Parmesan Cheese
- salt & pepper {to taste}
Million Dollar Chicken Casserole
Ingredients
- 4 cups chicken cooked and shredded – roughly 1 ½ lbs of boneless chicken breasts
- 4 oz cream cheese softened at room temperature
- 1 cup cottage cheese
- ½ cup sour cream
- 10.75 oz condensed cream of chicken soup as-is, do NOT add water/milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 32 Ritz crackers 1 sleeve
- 4 tablespoon unsalted butter melted
Creamy Spinach Artichoke Chicken Casserole
INGREDIENTS
- 16 ounces (454 g) frozen chopped spinach
- 16 ounces (454 g) frozen artichoke hearts
- 3 ½ cups (425 g) shredded rotisserie chicken, from about 1 medium rotisserie chicken (see note 1)
- 8 ounces (227 g) cream cheese
- 16 ounces (454 g) sour cream
- 2 cups (141 g) finely shredded Parmesan cheese, divided
- 2 cups (197 g) shredded Monterey Jack cheese, divided
- 2 cloves garlic, finely chopped
- 2 teaspoons kosher salt, or to taste
- 1 teaspoon black pepper, or to taste
- 1 teaspoon onion powder
Chicken And Dumplings Casserole
Ingredients
- ½ cup butter, melted
- 3 to 4 cups chicken, cooked, chopped or shredded
- 1 cup self rising four
- 1 cup milk
- ¼ teaspoon poultry seasoning
- ½ teaspoon kosher salt, or to taste (optional)
- ½ teaspoon black pepper
- 2 cups chicken broth
- 1 (10.75 ounce) can condensed cream of chicken soup with herbs
One Pan Roasted Chicken And Potatoes
Ingredients
- 2 pounds red or gold potatoes, cut into 1 ½-inch chunk
- 1 head of garlic, skin left on and broken into individual cloves
- 6 ounces button mushrooms, wiped clean
- 2 tablespoons extra virgin olive oil
- 1 tablespoon chopped fresh rosemary, chopped
- 2 teaspoons coarse kosher salt, divided
- ½ teaspoon coarsely ground black pepper, or to taste
- 4 bone-in chicken legs, cut in half at the thigh and drumstick
