Dump and Go Cheesy Chicken is the definition of easy, comforting home cooking. This creamy, cheesy, and flavor-packed dish requires almost no prep — you simply “dump” all the ingredients into your slow cooker or casserole dish and let it cook to perfection. It’s perfect for busy weeknights, lazy weekends, or any time you want a satisfying meal without spending hours in the kitchen.
Dump and Go Cheesy Chicken:
The beauty of this recipe lies in its simplicity. Using a few pantry staples like cream of chicken soup, shredded cheese, and tender chicken breasts, you get a rich and creamy dish that pairs wonderfully with rice, pasta, or mashed potatoes. It’s a family-friendly favorite that proves you don’t need complicated steps to make something delicious.
History:
The concept of “dump and go” cooking originated in the mid-20th century when home cooks began using slow cookers and casserole dishes to simplify meal preparation. These methods became especially popular in the 1970s, during the rise of the Crock-Pot, which allowed families to prepare wholesome meals with minimal effort.
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Dump and Go Cheesy Chicken
Ingredients
- 4 boneless, skinless chicken breasts or thighs
- 1 can (10.5 oz) cream of chicken soup
- 1 cup shredded cheddar cheese (or a cheese blend)
- ½ cup sour cream or Greek yogurt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- Salt and black pepper, to taste
- Optional: 1 cup cooked rice or pasta (to serve)
- Optional garnish: chopped parsley or green onions
Instructions
- Prepare the chicken: Place chicken breasts or thighs in a slow cooker or oven-safe casserole dish.
- Mix the sauce: In a bowl, combine cream of chicken soup, sour cream, garlic powder, onion powder, paprika, salt, and pepper. Stir until smooth.
- Combine: Pour the mixture over the chicken, spreading it evenly. Sprinkle shredded cheese on top.
- Slow cooker method: Cover and cook on low for 4–6 hours or high for 2–3 hours, until the chicken is cooked through and tender.
- Oven method: Cover with foil and bake at 375°F (190°C) for 25–30 minutes. Remove foil during the last 5 minutes for a bubbly, golden top.
- Serve: Optional — shred the chicken and stir into the sauce, or serve whole over rice, pasta, or vegetables. Garnish with parsley or green onions.
Notes
- Use a mix of cheeses for extra flavor — mozzarella, Monterey Jack, or Parmesan work well.
- For a lower-fat version, use light cream of chicken soup and reduced-fat cheese.
- Add vegetables like broccoli, mushrooms, or bell peppers for a one-pot meal.
- Leftovers can be stored in the refrigerator for up to 3 days.
- This recipe also works with chicken thighs for juicier results.
Tips for Dump and Go Cheesy Chicken:
- For a creamy, smooth sauce, stir the mixture well before adding to the chicken.
- Avoid overcooking chicken in the oven — it may dry out.
- Serve with a side of garlic bread or a fresh salad for a complete meal.
- You can prep this in the morning and let it cook while you’re at work.
- Freeze leftovers in individual portions for quick meals later.
FAQs for Dump and Go Cheesy Chicken:
Q: Can I make this dairy-free?
A1: Yes, substitute dairy-free cream soup, cheese, and sour cream alternatives.
Q: Can I use frozen chicken?
A2: Yes, but increase the cooking time slightly and ensure the internal temperature reaches 165°F (74°C).
Q: Can I add spices for more flavor?
A3: Absolutely! Smoked paprika, chili powder, or Italian seasoning all work well.
Q: Can this be made in an Instant Pot?
A4: Yes! Cook on high pressure for 10–12 minutes, then do a natural release.
Q: What to serve with Dump and Go Cheesy Chicken?
A5: Rice, pasta, mashed potatoes, or steamed vegetables are perfect sides.
Conclusion:
Dump and Go Cheesy Chicken is a no-fuss, family-friendly meal that’s creamy, cheesy, and packed with flavor. Its simplicity makes it perfect for busy weeknights, yet it’s hearty enough to feel like a special dinner. With minimal prep and maximum comfort, this recipe proves that sometimes the easiest meals are the most delicious.