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Chicken And Squash Dutch Oven Casserole sitting by side of campfire

Chicken And Squash Dutch Oven Casserole Over Campfire

This dutch oven casserole is easy and uses all shelf stable ingredients! Great when you have no power or camping! No refrigeration!

Course Dinner
Cuisine American
Keyword dutch oven recipe, dutch oven casserole, campfire cooking, campfire recipe, camping recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 5

Ingredients

  • 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 needed 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

Instructions

  1. 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.

  2. 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.

  3. Slice zucchini and squash into small chunks.

  4. Mix sliced zucchini and squash into the soup mixture.

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

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

  7. 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.

  8. 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.

  9. 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.