Frontier Chicken and Noodle Casserole

      Mr. Food brings us this peachy little casserole, it's easy to assemble and perfect for dutch oven cooking.  To streamline the process, prep your ingredients at home, store them in zip lock bags and pop them in your cooler.  If you make the noodles ahead of time, add a dash of olive oil after you've drained them to prevent clumping.  You can even stir the ingredients together right in your oven.  In my 10 inch dutch oven, the casserole baked for a total of 40 minutes with 10 coals in a ring around the bottom, 14 placed in a ring around the outside of the lid with 6 more briquettes spaced evenly in the center.  I doubled the amount of crushed chips but if you prefer a crumb topping, toss panko breadcrumbs with a little melted butter and sprinkle over the noodle mixture just before baking. 

Frontier Chicken and Noodle Casserole
1 pound cooked boneless, skinless chicken breast halves, cubed
2 celery stalks, chopped
1 tsp onion powder
1/4 tsp salt
1/4 tsp black pepper
2 cups fine egg noodles, cooked and drained
1/4 cup mayonnaise
1 10.25 oz can cream of chicken soup
1 cup crushed potato chips

     Lightly oil or spray 10 inch dutch oven.
     In a large bowl, combine all ingredients except potato chips; mix well.
     Spoon mixture into prepared dutch oven and top with crushed chips.
     Bake at 350 degrees for 35-40 minutes or until golden and heated through.
     Makes 4-5 servings.

Top noodle mixture with crushed potato chips

Bake at 350 degrees for 40 minutes

Crunchy, creamy and seriously comforting

Artichoke Chicken Casserole

     If you like Hellman's hot artichoke dip you are going to love this casserole from Betty Crocker.  It's ridiculously easy and sinfully delicious.  For the sake of convenience you could even make the chicken mixture at home, keep it cold in a Tupperware container then bake it at your destination.  Use low-fat ingredients if you're trying to cut the calories and if you can't find the refrigerated Alfredo sauce, use a heaping cup of the jarred variety.  In my 10 inch dutch oven, the casserole baked for 35 minutes with 10 briquettes around the base of the oven, 14 around the outside of the lid with 4 spaced evenly in the center.  Double the recipe and bake it in your 12 inch dutch oven if you're feeding a crowd.  Perfect for a ladies luncheon or a campfire feast, file this one away, it's a definite keeper.

Chicken Artichoke Casserole
1/3 cup roasted red bell pepper, from a jar, chopped
1/4 cup sliced green onions (4-5 medium )
3 cups cooked, chopped chicken
1 14 oz can artichoke hearts in water, drained and chopped
1 10 oz container refrigerated Alfredo pasta sauce
1 cup shredded refrigerated Asiago-Romano-Parmesan Italian cheese blend
1/2 cup mayonnaise
1 5 oz bag cheese croutons, coarsely crushed

     Lightly oil or spray 10 inch dutch oven.
     In large bowl, combine all ingredients, except croutons.
     Spoon evenly into prepared oven.
     Top with croutons.
     Bake at 350 degrees for 30-35 minutes or until hot and bubbly.
     Makes 4-5 servings.

Top chicken mixture with crushed, cheese flavored
salad croutons

Bake at 350 degrees for 30-35 minutes or
until hot and bubbly

Quite possibly my new favorite casserole

Tex Mex Creamy Chicken Casserole

     I found this little gem of a recipe on the Country Crock website.  It's cheesy, flavored with lots of corn and chilies and can be assembled in a matter of minutes.  In my 10 inch dutch oven, it baked for a total of 35 minutes with 10 coals in a ring around the base of the oven with 18 on the lid.  Garnish with sour cream, more cilantro and even chopped scallions for a filling, one pot camper's gourmet dinner. 

Tex Mex Creamy Chicken Casserole
1/4 cup butter OR margarine, melted
2 cups shredded, cooked chicken
1 14.75 oz can creamed corn
1 10 oz can diced tomatoes with green chilies (Ro-Tel)
1 1/2 cups shredded Cheddar cheese, divided
3 Tblsp chopped fresh cilantro
8 corn tortillas

     Lightly oil or spray 10 inch dutch oven.
     Combine melted butter, chicken, corn, tomatoes, 3/4 cup cheese and cilantro in large bowl.
     Layer 4 tortillas in bottom of dutch oven, cut several of the tortillas in half if necessary to fit oven.
     Top with half of the chicken mixture.
     Repeat layer with remaining tortillas and chicken mixture.
     Bake at 375 degrees for 25-30 minutes or until hot and bubbling.
     Sprinkle with remaining cheese and continue baking for 5-10 minutes or until cheese has melted.
     Allow to rest for 15 minutes before serving.
     Top with sour cream and more cilantro if desired.
     Makes 4-6 servings.

Layer corn tortillas and chicken mixture in well
oiled dutch oven

Bake at 375 degrees for 25-30 minutes then top with cheese

Bake for 5-10 more minutes or until cheese has melted

A new campground classic

Chicken Chow Mein Casserole

      Call me lazy but with the warm summer days approaching and trips to my favorite campground planned, I have been scouting easy, no-fuss, one-pot recipes that I can assemble quickly in the time it takes to light the coals.  This casserole from Better Homes and Gardens does require a little prep work but if you do all your chopping at home all you have to do is open a few cans when you're ready to cook.  In my 12 inch dutch oven, the casserole baked for a total of 45 minutes with 12 briquettes around the base of the oven and 28 spaced evenly on the lid.  At the 35 minute mark, when the casserole was hot and bubbling, I sprinkled on the noodles and let it cook for 10 minutes more.  The flavors are mild but the vegetables are crisp-tender and the crunchy noodles really give it some pizazz. 

Chicken Chow Mein Casserole
4 cups chopped cooked chicken
4 stalks celery, chopped (2 cups)
2 medium carrots, shredded (1 cup)
1 cup chopped red sweet pepper
2 4 oz cans sliced mushrooms, drained
2/3 cup sliced or slivered almonds, toasted
2 Tblsp diced pimiento, drained
2 10 3/4 oz cans condensed cream of chicken soup
2 cups chow mein noodles

     Lightly oil or spray dutch oven.
     In an extra-large bowl, stir together chicken, celery, carrots, sweet pepper, mushrooms, almonds and pimiento.
     Add soup to chicken mixture; mix well.
     Transfer chicken mixture to prepared dutch oven.
     Bake at 350 degrees for 35-40 minutes.
     Sprinkle with chow mein noodles.
     Bake for 5 to 10 minutes more or until heated through.
     Makes 6-8 servings.

Mix all ingredients but noodles and spoon into prepared oven

Bake at 350 degrees for 35-40 minutes then
add topping of noodles

Light but filling, an easy recipe when you can't call for take-out

Chicken and White Bean Bruschetta Bake

     This is one of those recipes that sounded better than it tasted but if you were eating it under the stars by a crackling campfire you would definitely give it two thumbs up.  It's very easy to make, in fact, you can stir everything together in your dutch oven.  For ease of preparation and the fact that it's a true belly warmer I would recommend it for your camping recipe file.  In my 12 inch dutch oven, it baked for a total of 40 minutes with 12 coals in a ring around the bottom, 16 in a ring around the lid with 8-10 briquettes spaced evenly in the center.  Serve it would some pasta sauce on the side for dipping to add a bit of extra flavor.

Chicken and White Bean Bruschetta Bake
1 19 oz can cannellini beans, rinsed and drained
1 14.5 oz can diced tomatoes with Italian herbs and garlic, drained
2-3 cups cooked chicken, cut into 1-inch pieces
1 Tblsp balsamic vinegar
1/2 tsp salt
1 11 oz can Pillsbury refrigerated original breadsticks
8 oz (2 cups) shredded Italian cheese blend, divided
1/2 tsp dried basil leaves
1 Tblsp chopped fresh parsley, if desired

     Lightly oil or spray 12 inch, or larger, dutch oven.
     In large bowl, mix beans, tomatoes, chicken, vinegar and salt.
     Unroll dough; separate into 12 breadsticks.
     Cut each breadstick into 4 equal pieces.
     Stir 1/4 of breadstick pieces at a time into bean mixture.
     Stir in 1 cup of cheese.
     Spoon into prepared dutch oven, gently smoothing top.
     Bake at 400 degrees for 25-30 minutes.
     Sprinkle with remaining cup of cheese and continue baking for 10 minutes or until bubbly and golden brown.
     Garnish with parsley. 

Combine all but one cup of cheese and spread
evenly in prepared oven

Bake at 400 degrees for 25 minutes then top with cheese

Bake for 10 more minutes or until golden brown and
cheese has melted

A hearty, carbo-loading kind of casserole

Roasted Chicken with Garlic, Shallots and a Bacon Blanket

     I wish you were sitting at my dining room table right now so I could serve you a big plate of this scrumptious chicken.  I have been dying to roast a whole chicken in my 10 inch deep dutch oven and once I wiped the drool off of my keyboard after reading this recipe, I knew I had hit the jackpot.  What could be easier than throwing unpeeled garlic and shallots, a chicken and bacon slices in your dutch oven?  The original recipe calls for roasting the chicken in a 500 degree oven and you definitely need a hot oven to crisp the bacon.
     I started roasting a 4 pound chicken in my 10 inch deep oven with 12 coals in a ring around the base of the oven, 15 coals in a ring around the outside of the lid with 8 briquettes spaced evenly in the middle.  After an hour, I left the bottom coals alone, replaced the top coals with 18 freshly lit briquettes and let it cook for 45 more minutes.  This is best made in a deep oven, however I would suggest making this in nothing smaller than a 12 inch regular oven as you do need a little space between the bacon and the lid.  Slipping the skins off of the shallots and garlic is a bit messy but licking your fingers is half the fun.
     Let the chicken sit for 15 minutes before carving and be sure to toast up some thick slices of bread so you can slather it with the sweet, roasted cloves of garlic.  I would make a terrible food critic because basically, I like everything but honestly, this is one of the best dinners I have made in my dutch oven and would recommend it highly.  The combination of garlic, shallots and smokey bacon transforms an ordinary roast chicken into a five-star dinner.

Roasted Chicken with Garlic, Shallots and a Bacon Blanket
2 heads garlic, separated into cloves, but not peeled
8-10 medium shallots, not peeled
1 Tblsp olive oil
1/2 cup white wine (optional)
4-5 lb whole chicken
8 oz thickly cut bacon
Salt and Freshly ground pepper to taste
Thick slices of toasted bread

     Lightly oil or spray dutch oven.
     Toss garlic cloves and shallots with olive oil in prepared oven.
     Add the wine then sprinkle with salt.
     Use paper towels to pat dry the chicken, season with salt and pepper, including the cavity.
     Set the chicken, breast side up, on top of the garlic and shallots.
     Drape the strips of bacon over the chicken.
     Roast at 400 degrees for 1 1/2 to 1 3/4 hours, adding new top coals after the first hour.
     Chicken is done when bacon is crisp and thigh temperature reads 170 degrees.
     Remove chicken from dutch oven and set on platter, allow to rest for 15 minutes before carving.
     Meanwhile, slip the garlic cloves and shallots from their skins and serve with the chicken, they are also good spread on toasted bread.
     Depending on size of bird, makes 4-6 servings.

Toss garlic and shallots with olive oil in prepared oven

Place chicken in oven and cover with strips of bacon,
you may have to reposition shallots to allow more room
for chicken.

Roast at 400 degrees for 1 1/2 to 1 3/4 hours changing
top coals after first hour of cooking time

Let chicken rest for 15 minutes before carving

Oh boy, crispy bacon, juicy chicken and the
 best garlic bread in the world
 

Mediterranean Chicken Casserole

     I'm posting this basic but good casserole from Campbell's because it's an easy camping recipe and makes just the right amount for your 8 inch dutch oven.  It's one of those mix it all in one bowl and pour in your oven to bake recipes.  If you dined on this casserole under the stars, as is, it would pass as a tasty and filling dinner. If you want to elevate it to greatness and give it some oomph think about adding chopped roasted red bell pepper, sun-dried tomatoes, canned artichoke hearts, black olives, pine nuts and even some feta cheese.  In my 8 inch dutch oven it baked for 35 minutes with 8 coals in a ring around the bottom and 12 on the lid.  After 30 minutes, or when the orzo is tender, give it a stir, add the final topping of cheese and let it bake until the cheese has melted.  It's a warm and creamy casserole that comes together in a jiffy and if you're a vegetarian, leave out the chicken and load up on more vegetables. 

Mediterranean Chicken Casserole
1 10 3/4 oz can condensed cream of celery soup
1 cup water
1/2 tsp dried oregano, crushed
1/4 tsp ground black OR lemon pepper
1 10 oz package frozen chopped spinach, thawed and well-drained
2 cups cubed cooked chicken
2/3 cup uncooked orzo pasta
1/2 cup shredded Mozzarella cheese

     Lightly oil or spray dutch oven.
     In medium bowl, combine soup, water, oregano, pepper, spinach, chicken and pasta.
     Pour into prepared dutch oven.
     Bake at 375 degrees for 30 minutes or until orzo is tender and mixture is hot and bubbling.
     Sprinkle with cheese.
     Cook for 3-5 minutes more or until cheese has melted.
     Makes 2-4 servings.

Stir everything together except cheese and pour
 into your 8 inch dutch oven

Bake at 375 degrees for 30 minutes then
sprinkle with cheese

Bake for 5 more minutes or until cheese has melted

Top with crumbled feta to give it some zing

Cheesy Chicken Casserole

     From Sargento, this Cheesy Chicken Casserole is one of those comforting kind of dinners that is also a good way to sneak some green vegetables into the picky eaters in your family.  I added the broccoli straight from the freezer but if you're camping, allow it to thaw in your cooler.  The casserole baked in my 12 inch dutch for 40 minutes with 12 coals in a ring around the base of the oven, 16 placed around the outside of the lid with 8 briquettes spaced evenly in the center.  If you can't use fresh bread crumbs, try it with Panko.  Turn a leftover rotisserie chicken into an elegant and creamy casserole that is assembled in minutes and everyone will love.
 
Cheesy Chicken Casserole
2 10 oz. packages frozen, cut broccoli or asparagus, thawed, drained
4 cups coarsely chopped, cooked chicken
1 10 3/4 oz can cream of chicken soup
1 cup sour cream
1/4 tsp freshly ground black pepper
2 cups shredded Cheddar Cheese, divided
1/2 cup soft bread crumbs
1/4 cup butter, melted

     Lightly oil or spray 12 inch dutch oven.
     Arrange broccoli and chicken in bottom of prepared oven.
     Combine soup, sour cream and pepper; mix well.
     Stir in 1 1/2 cups cheese; spread mixture over the chicken and broccoli.
     Combine remaining 1/2 cup cheese, bread crumbs and butter.
     Sprinkle crumb mixture evenly over soup mixture.
     Bake at 350 degrees for 35-40 minutes or until brown and bubbly.
     Makes 6 to 8 servings.

Arrange broccoli and chicken in well-oiled dutch oven

Spoon soup mixture over chicken then sprinkle with
buttered, cheesy, crumb topping

Bake at 350 degrees for 35-40 minutes

An excellent recipe for the beginning dutch oven cook

Smothered Green Chile Pepper Chicken

      For all you chile-cheese lovin' camp cooks, this recipe from Cooking Light is easy to prepare yet good enough to make for company.  Arrange the chicken thighs in your dutch oven, sprinkle with fresh lime juice and taco seasoning then cover with canned chiles and bake.  I followed the original recipe by using mozzarella cheese but any one of your favorite varieties would also be good.  This could easily be made with boneless, skinless chicken breasts as well.  In my 10 inch dutch oven, the chicken baked for 35 minutes with 10 coals in a ring around the base of the oven and 22 briquettes on the lid.  Just a tip, the 4 ounce cans of whole chiles only have three in each one so you may need to buy three small cans or cut them in half like I did.  Serve with salsa, a spoonful of sour cream, a wedge of fresh lime and enjoy!

Smothered Green Chile Pepper Chicken
8 boneless, skinless chicken thighs
Juice of 2-3 limes
3 Tblsp taco seasoning
8 canned whole green chiles, drained
1 cup shredded part-skim mozzarella cheese

     Lightly oil or spray dutch oven.
     Arrange chicken thighs in dutch oven.
     Squeeze lime juice evenly over chicken.
     Sprinkle liberally with taco seasoning.
     Slice chiles lengthwise, cutting to, but not through, other side; open flat.
     Place one chile over each chicken thigh.
     Bake at 400 degrees for 35-40 minutes.
     Sprinkle cheese evenly over chiles and chicken.
     Bake for an additional 5 minutes or until cheese has melted.
     Makes 4 servings.

Sprinkle chicken thighs with fresh lime juice and taco
seasoning then top with whole chile

Bake at 400 degrees for 35-40 minutes before adding cheese

Continue baking until cheese has melted

Muy delicioso

Lemon-Rosemary-Garlic Chicken and Potatoes

     Having all my favorite ingredients, I couldn't resist trying this recipe from Southern Living in my my dutch oven.  Scaled back to fit in my 12 inch oven, you may want to follow the original recipe if you want to make it in your larger oven.  Very simple, all you do is combine the flavorings, toss in the chicken and potatoes and bake.  You do need to roast this in a hot oven, after placing 12 coals in a ring around the base of the oven with at least 30 on the lid, I left it alone and in one hour the chicken was golden and the potatoes were tender.  Be sure to serve it with a chunk of crusty bread to mop up the tangy, garlicky and very fragrant juices.

Lemon-Rosemary-Garlic Chicken and Potatoes
1/4 cup olive oil
Freshly squeezed juice of one lemon
3 Tblsp capers, drained
1 lemon, thinly sliced
8-10 garlic cloves, smashed
2 Tblsp fresh rosemary leaves OR 1 Tblsp dried
Salt to taste
Freshly ground pepper to taste
6-8 pieces chicken legs and/or thighs
1 lb small red or creamer potatoes, unpeeled
Crusty French bread

     Lightly oil or spray 12 inch dutch oven.
     In large bowl combine first 8 ingredients.
     Add chicken and potatoes; toss well to coat.
     Spread mixture in single layer in prepared dutch oven.
     Bake at 450 degrees for 55-60 minutes or until chicken is done.
     Serve with sauce and French bread.
     Makes 4 servings.

Toss ingredients together then place in single layer in dutch oven

Roast in a hot oven for one hour

Lots of flavor in this one-pot dinner

Stagecoach Chicken

     When I stumbled upon this recipe, I just knew it had to be good.  It's by far the best oven fried chicken I've ever had.  The skin is amazingly crisp and the chicken is as juicy as can be.  I would suggest preparing your chicken and setting up your assembly line before you light your coals, that way you can bread the chicken and bake it right away.  You might want to pack a pair of disposable gloves as the preparation is a bit messy.  In my 12 inch dutch oven, the chicken baked with 12 coals in a ring around the base of the oven with 28-30 briquettes on the lid.  I left it alone and in one hour it was perfectly done.  Leave the Shake and Bake at home and give this buttery, crunchy chicken a try.

Stagecoach Chicken
1 1/4 cups ranch salad dressing
1 egg, slightly beaten
7-8 pieces cut up chicken
1 cup flour
1/2 tsp salt
1/4 tsp pepper
1 1/2 cups corn flake crumbs
1/4 cup butter or margarine, melted

     Lightly oil or spray 12 inch or larger dutch oven.
     In medium bowl combine salad dressing and egg; set aside.
     Rinse chicken with water and drain well.
     In medium bowl, combine flour, salt and pepper.
     Place corn flake crumbs in separate bowl.
     Dredge chicken pieces in flour, dip in salad dressing-egg mixture then roll in corn flake crumbs.
     Place chicken pieces in single layer in prepared dutch oven.
     Drizzle with melted butter.
     Bake at 350 degrees for 50 minutes to 1 hour or until fork tender.
     Makes 4 servings.

Place chicken in single layer in dutch oven then
drizzle with melted butter

Bake at 350 degrees for 50 minutes to an hour

Incredibly crisp but still tender and juicy inside