A couple of our Scouts earned their cooking merit badges at our second summer camp this past summer. Meals at this camp were served in a dining hall, but the merit badge counselor brought lots of ingredients and they cooked a couple of things every afternoon. So at about 3 or 4PM we would get invited over to the counselor’s campsite to sample dishes the group had made. It made a nice afternoon snack. This one was LC’s favorite of all of the dishes we sampled.
Camp Chicken and Stuffing Recipe
Equipment
- Cutting board
- Knife
- Dutch oven
- charcoal
- spoon
Ingredients
- 2 stalks celery
- 1/4 cup butter
- 2 cups diced cooked chicken
- 1 can cream of chicken soup
- 1⅔ cups water
- 1 package chicken stuffing mix
- 1 cup chicken broth
- Prepare 24 charcoal briquettes.
- Slice the celery.
- Put 12 of the charcoal briquettes under the Dutch oven.
- Cook celery in butter in the Dutch oven
- Add chicken, cream of chicken soup, and water.
- Bring to a simmer.
- Mix stuffing mix and broth, spread on top of chicken mixture.
- Put remaining the remaining 12 briquettes on top of the Dutch oven.
- Stir together before serving.
Do you have a recommendation for a Dutch Oven? Someone told me it works best if your Dutch Oven has feet also–do you find that to be true?
I have both with and without feet but generally I like the ones with feet better. I have a Lodge one similar to this which gets a lot of use: Lodge Logic 6-Quart Pre-Seasoned Camp Dutch Oven
Recipe sounds yummy! How long did they cook for after putting stuffing in?
I think it was about 15 minutes after that.
The stuffing mix listed here– is it a Stove top stuffing mix or a dry breadcrumb stuffing, like you’d use with a turkey?