Camp Fire Recipe: Mediterranean Chicken Casserole

While I love to cook traditional camp fire recipes, I also like to experiment.  This is a dish I have played around with for many years.  I have made it just plain just as the recipe instructs but I have also added some Mediterranean touches.  Essentially, I add any extras that I may have in the camp kitchen.  This includes olives, sun-dried tomatoes, pine nuts, and even some roasted peppers.  To really finish it off, I have been known to add a good amount of feta cheese.  Beyond that, you can simply make this Mediterranean dish your own.

Camp Fire Recipe:  Mediterranean Chicken Casserole

Ingredients

Liquid or spray oil

10 ¾ ounce can of cream of celery soup

1 cup of water

½ teaspoon of dried oregano

¼ teaspoon of black or lemon pepper

10 ounce package of chopped frozen broccoli, thawed and squeezed dry

2 cups of precooked chicken, cut into cubes

2/3 cup of uncooked orzo or small pasta

½ cup of shredded Mozzarella cheese

mediterranean.chicken.casserole

Steps

  1. Build a fire to prepare the coals
  2. Grease the inside of an 8 inch Dutch oven with liquid or spray oil.
  3. In a bowl combine the condensed celery soup and water.
  4. Crush the dried oregano between your fingers and add to the bowl in step 3.
  5. If the chicken has not been cut up, process it into cubes and add to the bowl in step 3.
  6. Add the remaining ingredients except the Mozzarella cheese and stir.
  7. Place the mixture from step 5 into the 8 inch Dutch oven and smooth the surface.
  8. Put the lid on the Dutch oven and move to a heat resistant surface.
  9. Arrange 8 prepared coals in a circle on the heat resistant surface.
  10. Place the 8 inch Dutch oven on top of the circle of coals.
  11. Top the lid with 12 prepared coals.
  12. Cook for 30 minutes or until the pasta is soft.
  13. Once the pasta is soft, add the shredded Mozzarella cheese and replace the lid.
  14. Cook until the cheese is melted.
  15. Serve.

While this dish does call for chicken, do not limit yourself to this meat.  I have used many different types of cooked ground meat such as hamburger, turkey, venison, and even lamb.  The key is to make sure that the meat is precooked.  Another change that you may consider is the type of pasta used.  It is noted that orzo or small pasta can be used.  If you do not have pasta in your camp kitchen, do not fret.  This dish is just as wonderful with rice.

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