Dump And Bake Dinner Casseroles – Easy, Cozy, No-Fuss Comfort Food
If dinner always sneaks up on you, dump and bake casseroles are a lifesaver. Everything goes into one dish—no sautéing, no pre-cooking—then straight into the oven. You get a hearty, comforting meal with almost zero effort and hardly any cleanup.
This style of cooking is perfect for busy weeknights, feeding a crowd, or when you just want something warm and satisfying without fuss. Think creamy pastas, cheesy rice, juicy chicken, and tender vegetables, all baked together until bubbly.
Dump And Bake Dinner Casseroles - Easy, Cozy, No-Fuss Comfort Food
Ingredients
Method
- Preheat and prep: Heat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with a little olive oil or cooking spray.
- Mix the sauce base: In the baking dish, whisk together the chicken broth, cream soup, milk, garlic powder, onion powder, thyme, paprika, salt, and pepper until smooth.
- Add rice and veggies: Stir in the uncooked rice and frozen mixed vegetables. Spread everything into an even layer.
- Add chicken: Toss the chicken pieces with a pinch of salt, pepper, and a drizzle of olive oil.Scatter them evenly over the rice mixture.
- Cheese layer: Sprinkle half the shredded cheese over the top. Reserve the rest for later.
- Cover and bake: Cover tightly with foil. Bake for 40–50 minutes, until the rice is tender and most of the liquid is absorbed.Check at 40 minutes; add 5–10 more if needed.
- Finish with cheese: Remove the foil, sprinkle on the remaining cheese (and the cracker or panko topping if using), and bake uncovered for 8–10 minutes until bubbly and golden.
- Rest and serve: Let the casserole rest for 5–10 minutes. This helps the sauce thicken and makes slicing easier. Taste and adjust salt if needed.
What Makes This Recipe So Good
- Minimal prep: No stovetop steps. Mix, dump, bake, done.
- One pan: Fewer dishes and less cleanup after dinner.
- Flexible ingredients: Use what you have—different proteins, veggies, and sauces all work.
- Family-friendly: Mild, comforting flavors that please picky eaters and adults alike.
- Make-ahead friendly: Assemble earlier, refrigerate, and bake when you’re ready.
Ingredients
Below is a base recipe for a classic dump-and-bake chicken, rice, and veggie casserole.
You can easily swap items as needed.
- 1 cup long-grain white rice (uncooked)
- 1 3/4 cups low-sodium chicken broth
- 1 can (10.5 oz) cream of chicken soup (or cream of mushroom)
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme (or Italian seasoning)
- 1/2 teaspoon paprika
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 1/2 cups shredded cheddar or mozzarella cheese, divided
- 2 tablespoons olive oil or melted butter
- Optional: 1/2 cup finely chopped onion or bell pepper for extra flavor
- Optional topping: 1/2 cup crushed buttery crackers or panko mixed with 1 tablespoon melted butter
Step-by-Step Instructions
- Preheat and prep: Heat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with a little olive oil or cooking spray.
- Mix the sauce base: In the baking dish, whisk together the chicken broth, cream soup, milk, garlic powder, onion powder, thyme, paprika, salt, and pepper until smooth.
- Add rice and veggies: Stir in the uncooked rice and frozen mixed vegetables. Spread everything into an even layer.
- Add chicken: Toss the chicken pieces with a pinch of salt, pepper, and a drizzle of olive oil.Scatter them evenly over the rice mixture.
- Cheese layer: Sprinkle half the shredded cheese over the top. Reserve the rest for later.
- Cover and bake: Cover tightly with foil. Bake for 40–50 minutes, until the rice is tender and most of the liquid is absorbed.Check at 40 minutes; add 5–10 more if needed.
- Finish with cheese: Remove the foil, sprinkle on the remaining cheese (and the cracker or panko topping if using), and bake uncovered for 8–10 minutes until bubbly and golden.
- Rest and serve: Let the casserole rest for 5–10 minutes. This helps the sauce thicken and makes slicing easier. Taste and adjust salt if needed.
How to Store
- Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
- Freeze: Wrap tightly and freeze for up to 2 months.Thaw overnight in the fridge before reheating.
- Reheat: Warm individual portions in the microwave with a splash of broth or milk to keep it moist. For the whole dish, cover with foil and bake at 325°F (165°C) until heated through.
- Make ahead: Assemble up to 24 hours ahead, cover, and refrigerate. Add 5–10 minutes to the bake time if starting cold.
Why This is Good for You
- Balanced meal in one pan: You get protein, carbs, and veggies in each serving.
- Portion control made easy: The structure of a casserole makes it simple to serve reasonable portions.
- Customizable nutrition: Use brown rice for more fiber, low-sodium broth, and lighter dairy to reduce saturated fat and sodium.
- Vegetable-friendly: A perfect way to add extra vegetables without making a second side dish.
Pitfalls to Watch Out For
- Rice not cooking through: If the foil isn’t tight, steam escapes.Seal well, and avoid opening the oven too often. Add a splash of broth and bake longer if needed.
- Dry chicken: Cut chicken into even, bite-size pieces and don’t overbake. Thighs stay juicier than breasts.
- Too salty: Use low-sodium broth and taste before adding extra salt—cream soups can be salty.
- Watery casserole: Frozen veggies can release moisture.Use the specified rice-to-liquid ratio and let the dish rest before serving.
- Cheese over-browning: Add the final cheese layer toward the end and bake uncovered just until melted and golden.
Variations You Can Try
- Tex-Mex: Swap cream of chicken for salsa and a little sour cream, use black beans and corn, add chili powder and cumin, and top with pepper jack and cilantro.
- Italian: Replace broth with marinara plus water, use Italian seasoning, add sliced mushrooms and spinach, and top with mozzarella and Parmesan.
- Buffalo Ranch: Stir in buffalo sauce and a packet of ranch seasoning; use cheddar and finish with green onions.
- Tuna Noodle: Swap rice for 8 oz uncooked short pasta, use cream of mushroom, add two cans of drained tuna and peas; bake until pasta is tender.
- Beef and Barley: Use ground beef (crumbled raw), beef broth, quick-cooking barley, onions, and carrots; top with Swiss or cheddar.
- Veggie-Loaded: Skip the meat and add extra chickpeas, broccoli, zucchini, and bell peppers; use vegetable broth and your favorite cheese.
- Greek-Inspired: Use lemony chicken broth, oregano, artichokes, spinach, and olives; finish with feta and a squeeze of lemon.
FAQ
Can I use brown rice?
Yes, but it needs more liquid and time. Use 2 cups broth for 1 cup brown rice and bake covered for 60–75 minutes, checking for doneness toward the end. Keep it tightly covered so the steam works its magic.
Do I have to thaw the frozen vegetables?
No.
Add them straight from the freezer. If they’re in large pieces (like broccoli florets), break them up so they heat evenly.
Can I use pre-cooked chicken?
Yes, but add it in the last 10–15 minutes so it doesn’t dry out. If using pre-cooked chicken, keep the original liquid ratio for the rice and vegetables, and just nestle the chicken on top before adding the final cheese.
What size pan should I use?
A 9×13-inch baking dish works best for even cooking.
If your dish is smaller and deeper, expect a longer bake time. If it’s larger and shallower, check earlier.
How do I know it’s done?
The rice should be tender and most of the liquid absorbed. The chicken should reach 165°F (74°C) internally.
The top will be bubbling and the cheese melted.
Can I make it dairy-free?
Use a dairy-free cream soup or a thickened coconut milk base, and skip or replace the cheese with a non-dairy alternative. Choose a dairy-free butter or just use olive oil.
What about gluten-free?
Use a certified gluten-free cream soup or make a quick slurry-thickened broth. Double-check labels on broth, crackers, and seasonings to ensure they’re gluten-free.
Can I halve the recipe?
Yes.
Use an 8×8-inch baking dish and reduce the bake time slightly. Start checking about 10 minutes earlier than the full recipe.
Why is my casserole bland?
Season each layer. Salt the broth mixture lightly, season the chicken, and finish with a flavorful cheese or fresh herbs.
A splash of lemon juice or hot sauce at the end can brighten everything.
Can I add raw pasta instead of rice?
You can, but use short pasta shapes and increase total liquid to fully cover the pasta. Bake covered until tender, then finish uncovered with cheese.
Wrapping Up
Dump and bake dinner casseroles turn chaotic evenings into calm, cozy meals with minimal effort. With a few pantry staples and a single baking dish, you can put a complete dinner on the table that everyone enjoys.
Keep the base formula in mind—starch, liquid, protein, veggies, flavor, and a melty finish—and mix it up with what you have. Once you make it a couple of times, it becomes second nature and a go-to solution for weeknights. Warm, satisfying, and wonderfully simple—that’s the beauty of dump and bake cooking.
