Camp Fire Recipe: Chicken Stuffed Croissant Dutch oven Bake

Yes, I love any recipe that allows me to at least partly cook once and eat twice. This recipe calls for cooked chicken, which I would cook a chicken or two for lunch and finish up the meat for dinner. Another approach is to use this recipe to use up any meat leftovers from dinner the night before. If you do not have enough of one type of meat, by all means combine meats. The key though is to use precooked meat.

This dish is very delicious and there is no reason to change the recipe but……..if you want a creamier sauce, consider adding shredded cheese once the dish is done. There is enough heat left that the cheese will melt and produce a very rich and creamy sauce that is delightful. Also, if you want to add a bit of color, consider adding some green chilies to the shredded meat prior to stuffing in the croissants. Yes, this can add a bit of heat but not that much. Having that little sprinkle of green when you cut into your croissant is really beautiful and breaks up the homogonous white/tan of the dish, which can be boring. In a nutshell, the dish is wonderful and easy either way you choose to make it.  

Camp Fire Recipe:  Chicken Stuffed Croissant Dutch oven Bake

Ingredients

Spray or liquid oil

2 cans of pop and bake croissant rolls

4 cups of cooked chicken shredded

1 10 ¾ ounce can of condensed cream of celery or potato soup

1 10 ¾ ounce can of condensed cream of chicken soup

8 ounces of sour cream

1 cup of chicken broth

chicken.stuffed.croissant

Steps

  1. Start a fire to prepare the coals.
  2. Using a 12 inch Dutch oven, lightly grease the inside with spray or liquid oil.
  3. Pop and unroll one of the cans of croissants.
  4. Separate the croissants and fill each croissant with ¼ cup of shredded chicken.
  5. Roll the croissants around the chicken and place in the prepared 12 inch Dutch oven.
  6. Repeat with the other can of croissants.
  7. In a medium bowl combine the celery or potato soup, chicken soup, sour cream, and chicken broth.
  8. Pour the mixture over the stuffed croissant rolls.
  9. Place lid on Dutch oven.
  10. Arrange 12 prepared coals in a circle on a heat resistant surface.
  11. Put Dutch oven on this circle. Top the lid with 22 prepared coals.
  12. Cook for 45 minutes.
  13. Once that time period has passed, knock off the coals on the lid.

Remove the Dutch oven from the circle of prepared coals and serve.

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