The Ultimate Dump Dinners & Dump Cake Cookbook: 40 Delicious, Quick & Easy Dump Dinner & Dump Cake Recipes (Dump Dinner Cookbook Series 2) (2 page)

Ingredients:

5 cups of skinless, cubed, cooked chicken

2 ½ cups of dried stuffing cubes, or 2 ½ cups of croutons

2 cups of shredded Swiss cheese, (or other)

1 ¼ cups of Salad Dressing, your choice

½ a cup of low fat milk

2 ½ cups of corn kernels, frozen

4 stalks of cleaned celery, sliced thin

Directions:

• Preheat the oven to around 350 degrees (175 Celsius).
  
• Combine all of the above ingredients into a mixing bowl and then mix them together.
  
• Then grease a 9x13 baking dish; 3 quarts in size.
  
• Then transfer the mix to your baking dish and bake for about 30-40 minutes in the oven.
  

Makes 3-4 generous servings

Ingredients:

4 chicken breasts, skinned, cubed and cooked or alternatively 2 x 14 oz. cans of chicken

16 oz. (450 g) cooked egg noodles, (al dente)

20 oz. (565 g) of sour cream

8 oz. (225 g) of mozzarella cheese, shredded

9 oz. (255 g) of cheddar cheese, shredded

2 x 14.5 oz. (865 g) cans cream of chicken soup

1 sleeve of crushed Ritz crackers

1/4 c. melted butter, or margarine

Directions:

• Combine the chicken, sour cream, chicken soup and the 2 cheeses in a
  
• Bowl, stir to mix.
  
• Add the el dente noodles and stir until coated.
  
• Pour mixture into a greased 9×13 baking dish.
  
• Mix the crackers and melted butter (margarine); sprinkle across the top.
  
• Bake at 350 (175 c) degrees for 30 minutes or until the crackers are a golden brown and the cheeses are melted and golden.
  

Makes 4 servings

Note:
You can use the pasta of your choice.

Easy Chicken Noodle Casserole

When the chill of fall arrives, this slow cooked enchilada soup will warm up the family. Only a few minutes prep time and everything thrown into your crock pot; just set and forget.

Ingredients:

½ an onion, peeled and chopped

1 tbsp of minced garlic

2 x cans of 14 oz. (800 g) chicken broth

1 can of 8 oz. (225 g) tomato sauce

1 can of 15 oz. (425 g) pinto beans, rinsed then drained

1 can 15 oz. (425 g) diced tomatoes

1 can of 15 oz. (425 g) corn kernels

1 tsp. of ground cumin

½ tsp. of fresh or dried oregano

1 ½ lbs. (680 g) of skinless chicken breasts, cubed small

Toppings:

½ cup of shredded cheddar cheese

2 tbsp of finely chopped green onions

1 tbsp of fresh cilantro, roughly chopped

1 avocado, peeled, seeded, thinly sliced

Sour cream

Tortilla chips, roughly crushed

Directions

• Place the ingredients except for your toppings into a slow cooker or crock pot.
  
• Place the cover on your slow cooker and cook on low setting for 4 to 5 hours.
  
• Ladle this delicious soup into soup bowls and then add the toppings to each bowl.
  

Serves 6

Notes:

I always make double and freeze the rest in serve size zip loc bags. Allow to sit for 1 hour before freezing and bung it in the microwave to re-heat

Winter Chicken Enchilada Soup

Just dump all of the ingredients into your slow cooker and smell the delicious aroma wafting through the house. This meal is fantastic for those chilly December evenings.

Ingredients:

4 chicken breasts, boned and skinned

2 x 4.5 oz. (255 g) cans of cream of chicken soup

14 oz. (395 g) of homemade chicken broth or canned

1 chopped medium onion, peeled

3 cups of uncooked, long white rice

3 ½ cups of water

Salt and pepper to taste

Directions:

• Add the ingredients to a bowl and stir to mix
  
• Pour the mix into your slow cooker
  
• Seal your slow cooker and set on the low setting for 4½ hours until the chicken is done and test the rice for tenderness.
  
• Serve 1 breast to each person or cube the chicken into bite size portions then serve.
  

Makes 4 servings

A hearty winter dish for families and perfect with warm crusty bread on the side, any leftovers can be frozen in a zip loc bag for up to 1 month.

Ingredients:

3 lbs (1.36 kg) of stewing beef, cut into ½ inch cubes

1 x 15 oz. (425 g) can of chopped tomatoes

1 x 28 oz. (800 g) can of low salt beef broth

3 cups of chopped carrots

3 cups of chopped, peeled potatoes

3 cups if chopped celery

2 cups of chopped onion

1 tbsp of minced garlic

3 tbsp of Worcestershire sauce

1 tsp dried basil

1 tsp of dried thyme

Salt and pepper to taste

Directions:

• Preheat the oven at 275 degrees (135 Celsius)
  
• Grease a 9x13, 3 quart casserole dish
  
• Simply dump the cubed beef, broth and tomatoes in the casserole dish first and then follow with the other ingredients.
  
• Allow to cook for 2 hours, then check and if done remove and serve, or leave for another half hour.
  

Makes 6 servings

A dump dinner pizza that will please the kids, that has a wheat free base that is scrummy.

Ingredients: For the Crust:

1 x 8 oz. (225 g) of cream cheese, full fat

2 eggs

2 tbsp. of parmesan cheese, grated

1 tsp. of garlic powder

Toppings:

½ a cup of pizza sauce

2 cups of mozzarella cheese, shredded

Sliced pepperoni & Sliced mild salami

6 sliced button mushrooms

1 pepper, seeded, sliced thin

Directions:

• Preheat your oven to 350 degrees (175 c)
  
• Grease a 9x13 baking dish
  
• Mix the eggs, cream cheese, parmesan cheese, and garlic powder with a mixer until combined well
  
• Spread into your baking dish and bake for 12 minutes until the base is golden brown
  
• Remove and allow crust to cool for 10 minutes
  
• Spread the pizza sauce on the crust base
  
• Top this with the mozzarella cheese
  
• Then add your toppings and a sprinkle of garlic powder
  
• Bake for about 10 minutes or until the cheese is melted
  

                            Makes 4 generous servings