DUMP DINNER RECIPES FOR OVEN RECIPES

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CHICKEN RAMEN NOODLE DUMP DINNER RECIPE - FOOD NETWORK



Chicken Ramen Noodle Dump Dinner Recipe - Food Network image

Low maintenance and packed with flavor, this creamy casserole transforms dorm-friendly instant ramen noodles into a satisfying casserole for a crowd.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 45 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 6

Six 3-ounce packages chicken-flavored instant ramen noodles (1 flavor packet reserved; the remaining discarded)
One 8-ounce container scallion cream cheese
4 cups whole milk
2 cups shredded rotisserie chicken (skin and bones discarded)
One 10.8-ounce bag frozen broccoli florets 
8 ounces shredded Cheddar

Steps:

  • Preheat the oven to 400 degrees F.
  • Put the ramen squares in a single layer covering the bottom of a 13-by-9-inch baking dish. Whisk together the cream cheese, milk and the 1 reserved flavor packet from the ramen in a medium bowl. Pour the mixture over the ramen. Scatter the chicken over the sauce and noodles and then scatter the broccoli. Sprinkle with Cheddar, making sure to distribute it evenly across the whole casserole.  
  • Bake until the noodles are cooked through, the cream sauce is bubbly and the cheese melts, 30 to 35 minutes.

CHICKEN TORTILLA DUMP DINNER RECIPE - FOOD NETWORK



Chicken Tortilla Dump Dinner Recipe - Food Network image

All your favorite Tex-Mex flavors in a comforting casserole that's fast and easy to throw together.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 55 minutes

Cook Time 20 minutes

Yield 6 to 8 servings

Number Of Ingredients 14

1 tablespoon canola oil
Two 10-ounce cans diced tomatoes with chiles, such as Rotel
1 cup chicken broth
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon kosher salt
One 15.5-ounce can black beans, drained and rinsed
One 10-ounce bag frozen corn
5 cups shredded cooked chicken (from about 1 small rotisserie chicken)
12 small corn tortillas, cut into quarters
One 8-ounce block Monterey Jack cheese, shredded (about 2 cups)
1/2 cup sour cream
1/3 cup diced red onion 
1/3 cup loosely packed fresh cilantro, chopped 

Steps:

  • Preheat the oven to 375 degrees F. Brush a 9-by-13-inch casserole dish with the oil.
  • Stir together the diced tomatoes with chiles, chicken broth, chili powder, cumin and salt in a large bowl. Add the black beans, frozen corn, chicken, tortilla wedges and half the cheese and stir to evenly distribute and moisten all of the ingredients. Transfer to the prepared casserole dish and spread into an even layer. Loosely cover with aluminum foil and bake for 25 minutes.  
  • Raise the oven temperature to 400 degrees F. Remove the foil and sprinkle the top with the remaining cheese. Continue to bake until the cheese is melted and just starting to brown, about 10 minutes. Top with dollops of sour cream and sprinkle with the red onion and cilantro. Serve hot.

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