Camp Fire Recipe: Dutch Oven Chicken Lasagna

Yes, I know lasagna sounds like a complicated dish to fix while camping but with a little preparation, it is easy. First, to save time, go ahead and prepare your vegetables and/or fresh herbs. Second, precook the chicken. Finally, if you do not want to cook the noodles at camp, use the “no boil” ones or precook them at home and cover them in olive oil. All this preparation will make this dish savory favorite, especially during your first night at camp.

Camp Fire Recipe:  Dutch Oven Chicken Lasagna


Liquid or spray oil

1 package of Lasagna noodles, cooked and drained *You can use no boil noodles if you would like.

1 cup of chopped onion

2 cloves of garlic, chopped

2 Tablespoons of butter

2 large jars of spaghetti sauce, any flavor

½ cup of water

4 ounce can of chopped green chilies

½ teaspoon ground cumin

8 ounce package of softened cream cheese

2 teaspoons of instant chicken flavored bouillon

3 cups of cooked chicken, chopped

4 cups of shredded Mozzarella cheese

¾ cup of chopped celery



  1. Ready the coals for use by first building a fire.
  2. Lightly grease a large Dutch oven.
  3. Put grilling rack over the fire and add the Dutch oven.
  4. Add the butter, onion, and garlic to the Dutch oven. Cook until the onion is tender.
  5. Once the onion is soft, add pasta sauce, water, green chilies, and cumin. Bring to a boil. Reduce heat and simmer for 10 minutes.
  6. Remove from the heat.
  7. In a large bowl, combine cream cheese and bouillon. Mix until fluffy.
  8. Add chicken, 1 cup of Mozzarella cheese, and celery. Stir.
  9. Heavily grease a 12 inch Dutch oven.
  10. Pour ¾ cup of spaghetti sauce in the bottom.
  11. Place half the lasagna noodles in the bottom of the 12 inch Dutch oven. Please note that you may have to cut some of the noodles.
  12. Top the noodles with half the chicken mixture and then sauce.
  13. Add 1 ½ cup of Mozzarella cheese to the sauce layer. Repeat again so that you end up with a layer of noodles and sauce.
  14. Put lid on top of Dutch oven and move to a heat resistant surface.
  15. Arrange 10 prepared coals in a circle and place Dutch oven on top.
  16. Add 20 prepared coals to the lid. Cook for 40 minutes.
  17. At this time, carefully remove the lid and add the remaining cheese.
  18. Cook for another 10 minutes or until the cheese has melted. If this is not happening, add new prepared coals to the bottom and top.
  19. Knock off the coals from the lid and move the Dutch oven off the circle of coals.

Let sit for 30 minutes before serving. This will give time for the sauce to be absorbed.