Preparing home-cooked meals is now more of a luxury than a usual chore.
With all of the hustle and bustle, sometimes we just don’t have enough time to prepare.
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But what if we can expedite the entire process and help you cook a hearty meal in less than two hours and with minimal effort?
Take this dump-and-go recipe for chicken parmesan, for example.
In a 9×13 baking pan, dump in 12 ounces of shaped pasta, 3 cups of water, 1 pound of diced chicken breast, and 24 ounces of pasta sauce. Season with salt, Italian seasoning, and pepper.
Mix until ingredients are combined well.
Cover with foil and bake for 40 minutes in a preheated oven at 400F. Then, top with mozzarella cheese, parmesan, and breadcrumbs. Bake for another 15 minutes and viola!
Next, we have vegetarian Tex-Mex casserole.
In your baking pan, dump in 1 cup of uncooked jasmine rice, a cup and a half of your favorite salsa, 1 can of black beans or kidney beans, 1 can of corn, shredded cheese, and 2 cups of vegetable broth.
Season with some ranch seasoning, salt, and pepper.
Bake at 375F for 50 minutes. Then, top it with more cheese and bake for an additional 12 minutes. Top a serving with guacamole and sour cream.
To shake things up, try this Doritos chicken casserole.
In your big bowl, combine 3 cups of shredded cooked chicken (rotisserie chicken is fine), half a cup of sour cream, 1 can of Rotel, 1 can of cream of chicken, half a cup of milk, half a cup of Mexican style cheese, ranch seasoning, salt, and pepper.
Crush some cool ranch Doritos and put them in your baking pan. Add your mixture and top it with more crushed Doritos. Bake at 350F for 30 minutes.
For zucchini lovers, we have chicken zucchini casserole.
Chop 3 medium-sized zucchinis into small half-moon pieces. Add half of the 6 ounces of Stovetop stuffing and 3 tbsps of melted butter.
Add 3 cups of cooked shredded chicken, half a cup of sharp cheddar cheese and sour cream, 1 can of cream of mushroom soup, and the chopped veggies. Mix well.
Put it in your pan and top it with more cheese and the rest of the stuffing. Bake at 350F for 40 minutes.
Lastly, this is a chicken alfredo recipe you’d want to keep close.
In your pan, mix 3 cups of cooked shredded chicken, 16 ounces of your favorite shaped pasta, a tablespoon of minced garlic, 22 ounces of your favorite jarred alfredo sauce, and 3 cups of chicken broth.
Cover with a sheet of foil and bake for about 40 minutes at 400F. Then, top it with cheese like parmesan and mozzarella.
Bake it for an additional 10 minutes until the cheese is melted.
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Cooking big batches of food doesn’t have to be difficult. You can try these recipes out for your family and friends so that you can trim down on deliveries and takeouts and enjoy a home-cooked meal!
Watch the videos for detailed instructions for each recipe.
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