Dump Chicken?

First of all...this make ahead meal technique needs a better name.  It doesn't sound real appetizing but it is a fantastic and frugal ways to stretch a chicken and make multiple meals from one dish.   

Here's a quick explanation taken from Soopermom's OAMC Pages

What is Dump Chicken?
Dump chicken is one of the easiest forms of Freezer cooking! The idea is VERY simple, do NOT over think it. You take raw (never frozen) OR Frozen chicken pieces, toss them into a One Gallon Freezer Bag, then toss in the sauce and freeze flat. The key is never RE-FREEZE Raw chicken. Then thaw the chicken and cook! You can bake it, roast it, crock pot it, grill... and maybe microwave it?

Visit the site and check out the recipes....they look DE-LISH! 

Peanut Butter Chicken

Peanut Butter Chicken
1 lb. Boneless, skinless chicken breasts, cut into 1” pieces
12 oz. Apricot jam
¼ c. creamy peanut butter
1/3 c. orange juice
1/3 c. apple juice
2 Tbsp. Balsamic vinegar
2 Tbsp. Lemon juice
4 cloves garlic, minced
2 tsp. Salt
2 tsp. Curry powder
½ tsp. Cinnamon
½ tsp. Cardamom
½ tsp. Ground cumin

To FREEZE: Combine all ingredients except chicken in a bowl and mix until smooth. Add chicken and mix. Pour into 1 gallon freezer bag and lay flat to freeze.

To SERVE: Preheat oven to 350 degrees. Pour thawed chicken mixture into a 2 quart casserole dish, and bake, uncovered for 20 to 30 minutes. Serve over hot rice.

Spinach Chicken Enchiladas


  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 cups cooked chopped chicken
  • 1 (10 ounce) jar four cheese alfredo sauce
  • 1 (.5 ounce) envelope taco seasoning mix
  • 2 cups frozen cut leaf spinach, thawed and well drained
  • 8 (8 inch) flour tortillas
  • 1 cup green taco sauce
  • 1/2 cup light cream or evaporated milk
  • 1-1/2 cups shredded Pepper Jack cheese


In heavy skillet, cook onion and garlic in olive oil over medium heat until crisp tender. Remove from heat and combine in medium bowl with chicken, alfredo sauce, taco seasoning mix, and spinach. Mix well.Divide chicken mixture among tortillas and roll up.

In medium bowl combine taco sauce and cream and mix well. Place 1/2 cup of the taco sauce mixture in bottom of 13x9" glass baking dish. Arrange filled tortillas on top. Drizzle with remaining taco sauce mixture. Cover with foil and chill in refrigerator for 8-24 hours.

When ready to eat, preheat oven to 350 degrees F. Bake the casserole, covered, for 45-55 minutes until hot. Uncover and sprinkle with cheese. Return to oven and bake 5-10 minutes longer until cheese is melted. Serves 4

Home-Made Chicken Nuggets Recipe

Why should anyone bother to make their own Chicken Nuggets, when they can buy them conveniently ready made? Even ready cooked as a fast food take-away. Well, chicken is usually a meat that most kids will eat and for some reason a coating of breadcrumbs makes it even more appealing. If you are concerned with what goes into processed and ready packaged food in the way of preservatives and additives though, you might like to produce your own chicken nuggets for those occasions when your children demand comfort food. These home-made chicken nuggets taste much nicer than bought ones and you know exactly what’s in them – that there are no unwanted preservatives, that it really is chicken, if you have a source of affordable organic chicken you can use that and they will also be really fresh.

The preparation time isn’t that long, about ten minutes, but the chicken nuggets cook crispier if they have a little drying time in the fridge before frying (yes I did say frying, let’s live dangerously on one dietary front!) so the first stage can be done up to two hours before cooking, when you have ten minutes to spare. After that the cooking time is very quick. The quality of the breadcrumbs does make a difference. Fresh, slightly dry, crumbs are definitely better than those powdery packets of ‘golden’ crumbs that you can buy. On the occasions when I’m being a zealous and organised mother, I whizz up stale (but not mouldy) white bread in the food processor and keep a freezer bag full in the freezer. Hopefully that will last until the next bout of housewifeliness hits me. If you don’t have a ready prepared stash of crumbs, whizz up a white roll from the freezer to make crumbs and spread them on a plate to dry slightly.

Chicken Nuggets Recipe

450g/1lb Chicken breast fillets
30g/1oz plain flour
¼ teaspoon Chicken spice mix (optional or substitute your favourite spice)
¼ teaspoon salt
1 egg
3-4 handfuls of breadcrumbs

These quantities are a rough guide, increase or reduce them according to how much chicken you want to cook.

Cut the chicken into bite sized pieces. Get four bowls or plates. The first for the sieved flour with mixed in a pinch of chicken spice, salt and pepper. The second for the egg, beaten with a pinch of salt and half a tablespoon water or vegetable oil. The third for the breadcrumbs. The last is to put the finished nuggets on.

Dip each piece of chicken, first in the flour mix so it is coated, shake off any excess. Next into the egg and lastly roll it in the breadcrumbs before laying it on the plate to dry. As you work through all the pieces your fingers will get a thick coating on too, resembling chicken nuggets themselves. When all the chicken pieces are coated put the plate uncovered in the fridge to dry and crisp up a bit. This can be for as little as ten minutes but an hour or two is better. To cook, heat up approx 3 tablespoons sunflower / vegetable oil in a wide frying pan. When hot add as many nuggets as will fit without crowding. Turn when golden on one side. When all sides are cooked remove onto kitchen paper to drain off some oil. As soon as they are all cooked serve while hot.

You could do the same thing with strips of fish to make your own fish fingers and gain the supermom of the year award! Having said that you do need to have something ready-made as a standby in the freezer for those days when cooking supper is too much and bought fish fingers have that slot in our house.

Kit Heathcock - worked and traveled in Italy for many years, is passionate about food and loves being a full time mother. Co-creator of A Flower Gallery home of original flower pictures, Food and Family and Great Books Reviewed

Article Source: http://EzineArticles.com/?expert=Kit_Heathcock

Cream Cheese Chicken


1 frying chicken - (cut) or three pounds of boneless breasts

2 tablespoons melted butter or margarine

salt & pepper -- to taste

2 tablespoons dry Italian salad dressing

1 can condensed chicken soup

8 ounces cream cheese -- cut into cubes

1 tablespoon minced onion


Brush chicken with butter and sprinkle with salt and pepper. Place in a crockpot and sprinkle dry mix over all. Cover and cook on low for 6 – 7 hours. When the dish is almost done (about 30 minutes to completion) mix the cream cheese, soup, and onion in a small saucepan. Cook until smooth. Pour over the chicken. Cover and cook another 30 minutes.

To freeze: Cool and place in 1 gallon Ziploc bag. Lay flat to freeze.

This is really yummy when served over rice or noodles.