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Campfire Chicken & Rice Bake

Asimple Dutch oven meal that can be assembled ahead and cooked over the fire.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1½ pounds boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 1 cup carrots diced
  • 1 cup celery diced
  • 2 cloves garlic minced
  • 1½ cups long-grain rice uncooked
  • 3 cups low-sodium chicken broth
  • 1 can 10.5 ounces cream of chicken soup
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • 1 cup frozen peas

Method
 

  1. Heat a large Dutch oven, deep skillet, or stockpot over medium heat.
  2. Add the chicken and cook until lightly browned on all sides, about 5–6 minutes.
  3. Stir in the onion, bell pepper, and garlic. Cook for 3–4 minutes until vegetables begin to soften.
  4. Add the uncooked rice, chicken broth, cream of chicken soup, and seasonings. Stir well to combine.
  5. Bring the mixture to a gentle boil.
  6. Reduce heat to low, cover, and simmer for 20–25 minutes, stirring once or twice during cooking, until the rice is tender and most of the liquid has been absorbed.
  7. Sprinkle the shredded cheese over the top. Cover again for 2–3 minutes until melted.
  8. Remove from heat and let stand for 5 minutes before serving.

Notes

Campground Cooking Note

If using instant rice, reduce the broth by about ½ cup and cook according to the rice package directions. If using a portable camp stove that runs hot, stir occasionally to prevent sticking.