a bowl. Many Vietnamese Chicken recipes usually require a short time
hree cans of cream of chicken soup in the Dutch oven
Stir vegetables, chicken soup, mushroom soup, and chicken cubes together in a Dutch oven with a flat lid.
Cook over campfire coals until warmed through but not boiling, about 15 minutes.
Arrange biscuit dough segments in a layer atop the vegetable mixture. Put lid on the Dutch oven and carefully arrange some hot coals atop the lid.
Heat until the biscuits are cooked through, 15 to 30 minutes.
For each packet, place a 10 inches long piece of aluminum foil on the counter. Spray with nonstick cooking spray.
Place sliced potato on the foil. Season them with salt & pepper to taste.
Top with onions, peppers, then the chicken.
Drizzle a little extra virgin olive oil on top of the chicken. Season chicken with salt & pepper.
Wrap the aluminum foil up tightly, making sure there are no tears or \"leaks\". Double wrap the packets in foil if necessary.
Grill at 400 for 35 minutes, or until done. Or, cook over an open fire.
our cooking spray.
place chicken tenders on foil and top
Salt and pepper the chicken to taste. Wrap all ingredients in foil. Cook at 400\u00b0 for 1 hour. Prepare 1 wrapped package per person.
Put all the ingredients in the slow cooker. Cook on LOW for 8 hours.
Once cooking is complete, use 2 forks to pull the chicken apart. Pull out any long cilantro stems, if necessary.
Serve Cilantro-Lime Shredded Chicken in favorite chicken recipes.
(Portion out chicken into meal size portions and place in freezer baggies and freeze for future use.).
Cost me $5.56 for 3-4 meals worth of shredded chicken.
Mix together.
Place chicken breasts in pan; season. Pour mixture over chicken.
Bake at 350\u00b0 for 1 1/2 hours. Great over rice.
Put chicken in a pot big enough
ith cooking spray; top with chicken, Italian seasoning and vegetables. Fold
or a garnish. Cut the chicken into thin slices that will
Before you leave home, cut the chicken into 1-inch cubes.
Wrap the cubes in a packet of heavy-duty foil, then freeze.
Just before leaving for your trip, loosely wrap the frozen packet in a second layer of foil.
The chicken will keep for 24-36 hours.
When you're ready to cook, combine all ingredients (breaking up the frozen chicken cubes as needed) in a frying pan set over a medium campfire.
Cook, stirring often, until the chicken is cooked through, about 20 minutes.
Can be served with quinoa, couscous or brown rice.
0 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel
ust as well).
Place chicken breasts in dish, barely touching
killet over medium heat, cook chicken until no longer pink and
In a large bowl, or a large zip-top bag, combine the chicken, onion, mushrooms, yellow pepper, red pepper, garlic, and potatoes. Pour in the olive oil and lemon juice, then mix well.
Evenly divide the mixture between 4 large sheets of aluminum foil. Top each with another sheet of foil, and roll up the edges tightly. Wrap each packet again, securely in another sheet of foil to double wrap.
Cook in the hot coals of a campfire until the chicken is opaque and the potatoes are tender, around 40 minutes.
br>To make the chicken curry, cut the chicken into chunks. Skim
itted with a lid, place chicken breast. Top with both cans
arge pan and brown the chicken in batches until it's
Combine chicken, garlic and lime juice. Let