Chicken And Squash Dutch Oven Casserole Over Campfire

Looking for a good camping recipe? Or maybe you just need a good recipe to make when the power is out? This chicken and squash dutch oven casserole recipe is a must-have! It is cooked right over the campfire.

Chicken And Squash Dutch Oven Casserole
Over Campfire

This chicken and squash dutch oven casserole recipe is made with shelf-stable items so no refrigeration is needed. Making it great for camping when you have limited cooler space. Or great for when you are without power.

However, if you would rather use fresh chicken, it can be made with fresh boneless skinless chicken breasts. If you use fresh chicken you will need 2-3 breasts (depending on size). You want to cut them into small chunks.

Because we used the liquid from the canned chicken, you will need to replace it when using fresh chicken. So add about another 3/4 cup of water to the recipe to replace the liquid from the canned chicken if using fresh chicken.

If you like this camping recipe, here are a few others to try.

• Campfire Shrimp Recipe
• How To Cook Muffins Over Campfire In A Pie Iron
• Pie Iron Recipe For Camping – Pepperoni Grilled Cheese
• Campfire Recipe – Garlic Grilled Cheese Pie Iron Recipe
• Foil Pack Campfire Cooked Salmon

Cook Time: 1 hour
Recipe Feeds: 5 large helpings
Prep Time: about 10 minutes

Supplies Needed:

• 5 qt Cast Iron Dutch Oven (or larger)
• Hot Mitt (one that can handle high heat)
• Large Mixing Bowl

Ingredients Needed:

• 2 12.5 oz Cans Chunk Chicken (or 2-3 boneless skinless chicken breasts chopped into small chunks)
• 1/2 Cup Water (extra 3/4 cup if using fresh chicken and not canned)
• 1 Box Chicken Flavored Stuffing Mix
• 1 10.5 oz Can Cream Of Mushroom Soup
• 2 Tbsp Oil (used avocado oil)
• 2 Fresh Yellow Squash
• 1 4 oz Can Sliced Mushrooms
• No-Stick Cooking Spray
• 2 Fresh Zucchini

How To Make This Campfire Recipe:

Start fire about 30 minutes to an hour before cooking. When cooking over fire it is best to let it burn down a little and have hot coles to cook.

Dump oil, water, soup, mushrooms (with liquid from can), and both cans of chicken (with liquid from can) into a large mixing bowl and mix well.

Slice zucchini and squash into small chunks.

Mix sliced zucchini and squash into the soup mixture.

Dump in the dry stuffing mix to the mixture and mix well.

Using the no-stick spray, spray the inside of the dutch oven. Dump casserole mixture into the dutch oven.

Put the dutch oven to the side of the fire. You want it to be raised about 10-12 inches or so from heat. Place the lid on.

Let it cook for 50 minutes. About every 20 minutes turn so that the same side is not against the heat. You really want to be careful when moving it as it will be super hot.

When you get to the last 10 minutes of cooking, (cookies for 1 hour total)  crack the lid to allow steam to escape so it dries out slightly.