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