7 Recipes For Dump Chicken Recipe 45

7 RECIPES FOR DUMP CHICKEN RECIPE - (4/5)

7 Recipes for Dump Chicken Recipe - (4/5) image

Provided by carvalhohm

Number Of Ingredients 48

Ingredients

Russian Chicken:
4 to 8 pieces chicken (breast or dark meat)
2/3 cup apricot preserves
16 ounces Russian salad dressing
2 packages dry onion soup mix
Teriyaki Chicken:
1 clove garlic, minced
1/3 cup soy sauce
2 tablespoons rice wine
1 1/2 tablespoons cider vinegar
1 1/2 tablespoons brown sugar
1 1/2 tablespoons minced ginger
Spiced Citrus Chicken:
2 tablespoons olive oil
2 tablespoons lime juice
2 tablespoons orange juice
2 tablespoons lemon juice
2 tablespoons chili powder
2 tablespoons paprika
1 teaspoon cayenne
1/2 teaspoon black ground pepper
1/2 teaspoon seasoning salt
Spicy Sweet Glazed Chicken:
2 teaspoons minced garlic
2/3 cup apricot preserves
1/3 cup soy sauce
1/3 cup ketchup
1 teaspoon Tabasco
Sticky Chicken:
2 tablespoons vegetable oil
1 tablespoon soy sauce
3 tablespoons smooth peanut butter
3 tablespoons ketchup
Honey Sesame Chicken:
1/2 cup chicken broth or water
3 tablespoons sesame seeds
3 tablespoons honey
2 tablespoons Dijon mustard
1/2 teaspoon ground black pepper
2 cloves garlic, minced
Pepper Lime Chicken:
1/2 teaspoon lime zest
2 cloves garlic, minced
1/4 cup lime juice
1 teaspoon ground black pepper
1 tablespoon vegetable oil
1 teaspoon dried basil
1/4 teaspoon sea salt

Steps:

Above recipes can be made with any four to eight pieces of chicken; bone-in or boneless, skin-on or skinless, even whole. Experiment to see what you prefer. Simply mix sauce ingredients and toss into bag along with chicken, seal and freeze.To cook chicken, thaw bag overnight in refrigerator. Pour contents of the bag into a 9 x 12-inch pan and bake at 350 F until done. Chicken breasts take about 25 to 35 minutes. Dark meat pieces will take longer.

CHICKEN DUMPLING RECIPE

Chicken Dumpling Recipe image

This is more like a chicken dumpling casserole. My mother used to make something very similar for me when I was a kid. Source: Mom.

Provided by Lindsey

Categories Main Dish Recipes Dumpling Recipes

Time 1h7m

Yield 6

Number Of Ingredients 13

Ingredients

1 pound boneless skinless chicken breast halves, chopped
1 cup chopped carrots
1 cup chopped celery
1 cup peas
⅓ cup butter
⅓ cup all-purpose flour
2 tablespoons dried minced onion
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon celery seed
1 ¾ cups chicken broth
⅔ cup milk
1 (10 ounce) can refrigerated buttermilk biscuits, separated and cut into 1-inch chunks

Steps:

Combine chicken, carrots, celery, and peas in a skillet over medium-high heat. Saute until vegetables are tender and chicken is no longer pink in the center, 7 to 10 minutes. Transfer mixture to a casserole dish.
Preheat the oven to 350 degrees F (175 degrees C).
Melt butter in the same skillet; reduce heat to medium. Stir in flour, dried onion, salt, pepper, and celery seed. Add chicken broth and milk slowly; cook and stir until thickened, about 20 minutes. Pour mixture into the dish, almost covering the chicken and vegetables. Cover vegetables with biscuit pieces.
Bake in the preheated oven until biscuits have raised and browned, about 30 minutes.

Nutrition Facts : Calories 385.2 calories, Carbohydrate 30.9 g, Cholesterol 74.6 mg, Fat 19.3 g, Fiber 1.6 g, Protein 21.4 g, SaturatedFat 9 g, Sodium 1152 mg, Sugar 6.9 g

" STICKY CHICKY " DUMP CHICKEN

I found this recipe online. The idea here is that you put all the sauce ingredients in a freezer bag along with the chicken, freeze it, and then thaw it and dump it into a pan to cook. I find that premixing this sauce helps, though, as it is fairly thick. It's one of my favorites, with a somewhat Oriental flavor.

Provided by Halcyon Eve

Categories Chicken

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

2 tablespoons oil (optional)
1 tablespoon soy sauce
3 tablespoons smooth peanut butter (I use Adam's all-natural creamy peanut butter)
3 tablespoons ketchup
1 1/2 lbs chicken pieces (I use 5-6 pieces, depending on size, I find that thighs or hindquarters work best)

Steps:

For immediate cooking:
Preheat oven to 350°F
Combine sauce ingredients and blend until smooth.
Toss chicken with sauce and place into a large baking dish.
Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
For freezing:
Combine sauce ingredients until smooth.
Place sauce and chicken into a 1-gallon freezer bag.
Shake to coat chicken.
Lay flat in freezer.
To thaw and cook:
Thaw completely.
Preheat the oven to 350°F
Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

Nutrition Facts : Calories 306.7, Fat 21.7, SaturatedFat 5.7, Cholesterol 77.6, Sodium 504.2, Carbohydrate 5.4, Fiber 0.8, Sugar 3.7, Protein 22.9

EASY CHICKEN AND DUMPLINGS

Easy Chicken and Dumplings image

A super easy way to make chicken and dumplings. My husband and kids loved it.

Provided by Jen

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes

Time 45m

Yield 6

Number Of Ingredients 9

Ingredients

1 (32 ounce) container chicken broth
4 skinless, boneless chicken breast halves, cubed, or more as needed
1 onion, chopped
½ (16 ounce) package baby carrots
2 stalks celery, chopped
1 bay leaf
salt and ground black pepper to taste
2 ¼ cups baking mix (such as Bisquick ®)
⅔ cup milk

Steps:

Combine chicken broth, chicken breast cubes, onion, carrots, celery, bay leaf, salt, and pepper in a large pot; bring to a boil. Reduce heat, cover pot, and simmer until chicken is no longer pink in the center and the vegetables are tender, 20 to 25 minutes.
Mix baking mix and milk in a bowl until dough is sticky; drop golf ball-sized pieces of dough into the soup. Cover pot and cook until dumplings are cooked through, about 10 minutes.

Nutrition Facts : Calories 309.7 calories, Carbohydrate 35.4 g, Cholesterol 44.9 mg, Fat 9.4 g, Fiber 2.4 g, Protein 20.1 g, SaturatedFat 2.6 g, Sodium 1361.9 mg, Sugar 5.6 g

LEMON GARLIC DUMP CHICKEN

Lemon Garlic Dump Chicken image

Another favorite dump chicken recipe. The idea with dump chicken is that you place the chicken and the sauce ingredients all into a freezer bag and freeze it, then thaw it and dump it all into a baking dish to cook. This is also a good recipe for chicken as an ingredient. I made this with chicken breasts and used the leftovers in a Pasta Primavera--the flavor of the chicken really highlighted the fresh flavors of the pasta dish.

Provided by Halcyon Eve

Categories Chicken

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

2 garlic cloves, chopped
4 tablespoons olive oil
2 tablespoons chopped parsley
3 tablespoons lemon juice
1/8 teaspoon pepper
1 1/2 lbs chicken pieces (I usually use 5-6 pieces, depending on size)

Steps:

For immediate cooking: Preheat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
For freezing: Place all ingredients into a 1-gallon freezer bag. Lay flat in freezer.
To thaw and cook: Thaw completely. Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

Nutrition Facts : Calories 347.8, Fat 29.1, SaturatedFat 6.3, Cholesterol 77.6, Sodium 74.2, Carbohydrate 1.6, Fiber 0.2, Sugar 0.3, Protein 19.4

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