15 Dump and Bake Dinners for Nights When Cooking Feels Like Way Too Much

Some nights you get home and the idea of chopping an onion feels like climbing a mountain. We have all been there. These dump and bake dinners go straight from the package to the pan or slow cooker with zero pre-cooking, and they still taste like you worked on them all afternoon. Pick one, dump it in and go put your feet up..

Best Dump and Bake Dinners: Chicken, Rice and Broccoli Casserole

This is the cozy casserole that started the dump and bake craze in a lot of kitchens. Uncooked rice, raw chicken, frozen broccoli and a creamy sauce all go into one dish. The rice soaks up the broth as it bakes, and a blanket of cheddar melts on top at the end. Keep the dish tightly covered so the rice steams. Is this a weeknight hero in your house?

You will need: 1 cup uncooked long grain white rice, 1 can (10.5 oz) cream of chicken soup, 2 1/4 cups chicken broth, 1 1/2 lb boneless chicken breast (cut in chunks), 3 cups frozen broccoli florets, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1 1/2 cups shredded cheddar.

How to make it: 1. Heat the oven to 375F. 2. Stir the rice, soup, broth and seasonings in a 9×13 dish. 3. Add the chicken and broccoli on top. 4. Cover tightly with foil and bake 55 to 60 minutes. 5. Top with cheese and bake 5 more minutes, until the chicken reaches 165F.

Dump and Bake Creamy Tuscan Chicken

Creamy Tuscan chicken sounds fancy, but this version is pure dump and go. Raw chicken breasts sit in a garlicky cream sauce with sun dried tomatoes and a big handful of spinach. It all bakes together, and the sauce turns rich and silky. Serve it over pasta or with crusty bread for dunking. Your family will think you ordered takeout from a nice Italian place.

You will need: 4 boneless chicken breasts, 1 cup heavy cream, 1/2 cup chicken broth, 1/2 cup grated parmesan, 1/2 cup chopped sun dried tomatoes, 2 cups fresh spinach, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, salt and pepper.

How to make it: 1. Heat the oven to 400F. 2. Whisk the cream, broth, parmesan and seasonings in a 9×13 dish. 3. Stir in the tomatoes and spinach. 4. Nestle the chicken in the sauce. 5. Bake uncovered 30 to 35 minutes, until the chicken reaches 165F.

No Boil Dump and Bake Baked Ziti

Yes, you can skip boiling the pasta. Dry ziti cooks right in the sauce if you add a little extra water and keep the dish covered. Spoon in some ricotta, pile on the mozzarella, and walk away. It comes out bubbly, cheesy and just like the big pans at church potlucks. Quick poll: A) extra cheese, B) extra sauce, C) both, D) the crispy corner piece only.

You will need: 1 lb dry ziti, 1 jar (24 oz) marinara, 2 cups water, 1 cup ricotta, 2 cups shredded mozzarella, 1/4 cup parmesan, 1 teaspoon Italian seasoning.

How to make it: 1. Heat the oven to 400F. 2. Stir the dry ziti, marinara, water and seasoning in a 9×13 dish. 3. Dot with spoonfuls of ricotta. 4. Cover tightly with foil and bake 45 minutes. 5. Uncover, add mozzarella and parmesan, and bake 10 to 15 minutes more.

Dump and Bake Dinners Go Tex Mex: Chicken Enchilada Casserole

All the flavor of enchiladas without rolling a single tortilla. Torn corn tortillas, canned enchilada sauce, black beans and raw chicken get layered and baked under a pile of cheese. The chicken cooks right in the sauce and stays juicy. Top it with sour cream, cilantro or sliced avocado. It is a great one to make on a Sunday, because leftovers taste even better.

You will need: 1 1/2 lb boneless chicken breast (cut in small pieces), 1 can (19 oz) red enchilada sauce, 1 can black beans (drained), 1 cup frozen corn, 10 corn tortillas (torn), 2 cups shredded Mexican cheese, 1 teaspoon cumin.

How to make it: 1. Heat the oven to 375F. 2. Mix the chicken, beans, corn, cumin and half the sauce. 3. Layer tortillas, chicken mix and cheese twice in a 9×13 dish. 4. Pour over the rest of the sauce and top with cheese. 5. Cover and bake 45 minutes, until the chicken reaches 165F.

Slow Cooker Salsa Chicken (Dump and Go)

Two ingredients, a slow cooker and a busy day. That is all it takes. Chicken breasts cook low and slow in a jar of your favorite salsa with a little taco seasoning, then shred with two forks. Use it for tacos, burrito bowls, nachos or salads all week. This is one of those dump and bake dinners that feels like a cheat code. What would you put it on first?

You will need: 2 lb boneless chicken breasts, 1 jar (16 oz) salsa, 2 tablespoons taco seasoning, 1/2 cup shredded cheese (optional).

How to make it: 1. Put the chicken in the slow cooker. 2. Sprinkle with taco seasoning. 3. Pour the salsa over the top. 4. Cook on low 6 hours or high 3 to 4 hours, until the chicken reaches 165F. 5. Shred with two forks and stir into the sauce.

Slow Cooker Honey Garlic Chicken Thighs

Sticky, sweet and garlicky, these thighs taste like your favorite takeout. Bone in or boneless thighs both work, and they stay tender even after hours in the pot. The sauce is just honey, soy sauce, garlic and a splash of ketchup. If you want it thicker, stir in a little cornstarch at the end. Serve with rice and steamed green beans for an easy family dinner.

You will need: 2 lb boneless chicken thighs, 1/2 cup honey, 1/3 cup low sodium soy sauce, 2 tablespoons ketchup, 1 tablespoon jarred minced garlic, 1 tablespoon cornstarch mixed with 2 tablespoons water.

How to make it: 1. Whisk the honey, soy, ketchup and garlic. 2. Put the thighs in the slow cooker. 3. Pour the sauce over. 4. Cook on low 5 to 6 hours, until the chicken reaches 165F. 5. Stir in the cornstarch mix and cook on high 15 minutes to thicken.

Dump and Bake Dinners Kids Love: Meatball Sub Casserole

Frozen meatballs are a busy cook’s best friend. Here they go straight from the bag into a dish with marinara and get tucked under cubes of garlic bread and melted mozzarella. You get every bite of a meatball sub without the sauce dripping down your arm. Kids go wild for this one. Have you ever met anyone who does not love a meatball sub?

You will need: 1 bag (28 oz) frozen cooked meatballs, 1 jar (24 oz) marinara, 1 small loaf Italian bread (cubed), 3 tablespoons melted butter, 1 teaspoon garlic powder, 2 cups shredded mozzarella.

How to make it: 1. Heat the oven to 375F. 2. Stir the frozen meatballs and marinara in a 9×13 dish. 3. Cover and bake 30 minutes. 4. Toss the bread with butter and garlic powder and scatter on top with the cheese. 5. Bake uncovered 15 minutes until golden.

Slow Cooker Beef and Broccoli

Skip the takeout line tonight. Thin strips of flank steak simmer in a savory sauce of beef broth, soy sauce, brown sugar and garlic until they are fork tender. Toss in broccoli near the end so it stays bright green and a little crisp. Serve over hot rice. Poll: what is your go to takeout? A) Chinese, B) pizza, C) burgers, D) tacos.

You will need: 1 1/2 lb flank steak (sliced thin, or buy pre sliced stir fry beef), 1 cup beef broth, 1/2 cup low sodium soy sauce, 1/3 cup brown sugar, 1 tablespoon jarred minced garlic, 2 tablespoons cornstarch, 4 cups frozen broccoli.

How to make it: 1. Whisk the broth, soy sauce, sugar and garlic in the slow cooker. 2. Toss the beef in cornstarch and add it. 3. Cook on low 4 to 5 hours. 4. Add the broccoli and cook on high 20 to 30 minutes. 5. Serve over rice.

Dump and Bake French Onion Chicken and Rice

French onion soup lovers, this one is for you. A can of French onion soup and a packet of onion soup mix give uncooked rice a deep, savory flavor while it bakes. Chicken sits on top and gets a melty layer of Swiss cheese at the end. It smells amazing coming out of the oven. Watch the salt here, because the soup and mix already bring plenty.

You will need: 1 cup uncooked long grain white rice, 1 can (10.5 oz) French onion soup, 1 3/4 cups water or low sodium broth, 1 packet dry onion soup mix (divided), 4 boneless chicken breasts, 1 cup shredded Swiss cheese.

How to make it: 1. Heat the oven to 375F. 2. Stir the rice, soup, water and half the mix in a 9×13 dish. 3. Lay the chicken on top and sprinkle with the rest of the mix. 4. Cover tightly and bake 60 minutes. 5. Add the Swiss and bake 5 minutes, until the chicken reaches 165F.

Slow Cooker White Chicken Chili

This creamy white chili is a cold night hug in a bowl. Chicken, white beans, green chiles and corn go in raw and come out tender and full of flavor. Stir in cream cheese at the end and it turns silky without any heavy cooking. Set out toppings like crushed tortilla chips, avocado and a squeeze of lime. It is perfect for a fall football Sunday.

You will need: 1 1/2 lb boneless chicken breasts, 2 cans great northern beans (drained), 1 can (4 oz) diced green chiles, 1 cup frozen corn, 3 cups chicken broth, 2 teaspoons cumin, 1 teaspoon garlic powder, 4 oz cream cheese.

How to make it: 1. Put everything except the cream cheese in the slow cooker. 2. Cook on low 6 hours or high 3 to 4 hours, until the chicken reaches 165F. 3. Take out the chicken and shred it. 4. Stir the cream cheese into the pot until melted. 5. Add the chicken back and serve.

Dump and Bake Dinners on One Pan: Sausage, Potatoes and Green Beans

This is the one pan dinner Grandma would approve of. Smoked sausage is already cooked, so it just needs to heat through and get crispy edges. Baby potatoes and green beans roast right alongside with a little Italian dressing for flavor. Cleanup is one pan. Want another easy family dinner idea? This one is a great match for a big Sunday salad and warm rolls.

You will need: 1 package (14 oz) smoked sausage (sliced), 1 1/2 lb baby potatoes (halved), 12 oz fresh green beans (trimmed), 1/3 cup Italian dressing, 1/2 teaspoon garlic powder, salt and pepper.

How to make it: 1. Heat the oven to 400F. 2. Toss the potatoes with half the dressing and spread on a sheet pan. 3. Roast 20 minutes. 4. Add the sausage, green beans, garlic powder and remaining dressing and toss. 5. Roast 20 to 25 minutes more until the potatoes are tender.

Slow Cooker Pork Carnitas

Carnitas are slow cooked pork that turns soft and juicy, then gets crisped up for amazing tacos. A pork shoulder, orange juice, lime and a few spices go into the pot in the morning. By dinner time it falls apart with a fork. Spread it on a sheet pan and broil for a few minutes to get those crispy edges. Tacos, burritos or nachos, which one wins at your table?

You will need: 3 lb boneless pork shoulder (cut in large chunks), 1/2 cup orange juice, juice of 1 lime, 2 teaspoons cumin, 1 teaspoon oregano, 1 1/2 teaspoons salt, 1 tablespoon jarred minced garlic.

How to make it: 1. Put the pork in the slow cooker. 2. Rub with the spices, salt and garlic. 3. Pour the juices over. 4. Cook on low 8 to 10 hours until very tender. 5. Shred, spread on a pan with some juices and broil 3 to 5 minutes until crispy.

Cozy Dump and Bake Dinners: Tortellini With Sausage and Spinach

Refrigerated tortellini cooks fast, which makes it perfect for a no boil bake. It goes into the dish with marinara, a splash of broth, cooked Italian sausage crumbles and fresh spinach. A layer of mozzarella melts over the top. The whole thing comes together in under 40 minutes. It is cozy, cheesy and the kind of dish people go back for seconds of.

You will need: 1 package (20 oz) refrigerated cheese tortellini, 1 jar (24 oz) marinara, 1/2 cup chicken broth, 8 oz fully cooked Italian sausage crumbles, 2 cups fresh spinach, 1 1/2 cups shredded mozzarella.

How to make it: 1. Heat the oven to 375F. 2. Stir the tortellini, marinara, broth, sausage and spinach in a 9×13 dish. 3. Cover with foil and bake 25 minutes. 4. Uncover and top with mozzarella. 5. Bake 10 minutes more until bubbly.

Dump and Bake Dinners Like Mom Made: Chicken Pot Pie With Biscuits

Chicken pot pie with no crust to roll out. Rotisserie chicken, frozen mixed vegetables and cream of chicken soup make the filling in one bowl. Canned biscuits go right on top and bake up golden and fluffy. It tastes like the pot pie Mom made on cold nights. Got extra chicken? Try our rotisserie chicken dinners next.

You will need: 3 cups shredded rotisserie chicken, 1 bag (12 oz) frozen mixed vegetables, 2 cans (10.5 oz) cream of chicken soup, 1/2 cup milk, 1/2 teaspoon black pepper, 1 can (16 oz) refrigerated biscuits.

How to make it: 1. Heat the oven to 375F. 2. Stir the chicken, vegetables, soup, milk and pepper in a 9×13 dish. 3. Bake 15 minutes until hot. 4. Top with the biscuits. 5. Bake 18 to 22 minutes more until the biscuits are golden and cooked through.

Slow Cooker Cream Cheese Chicken and Potatoes

This might be the creamiest of all our dump and bake dinners. Baby potatoes, chicken breasts and a packet of ranch mix cook low and slow, then a block of cream cheese melts in at the end. The result is a rich, tangy sauce that coats every bite. Add bacon bits on top if you like. Which of these lazy dinners are you making first this week?

You will need: 1 1/2 lb baby potatoes (halved), 1 1/2 lb boneless chicken breasts, 1 packet dry ranch seasoning, 1/2 cup chicken broth, 8 oz cream cheese (cubed), 1/4 cup bacon bits (optional).

How to make it: 1. Put the potatoes in the slow cooker. 2. Lay the chicken on top. 3. Sprinkle with ranch and pour in the broth. 4. Cook on low 6 to 7 hours, until the chicken reaches 165F. 5. Shred the chicken, stir in the cream cheese until melted, and top with bacon.