Dutch Oven Easy Bake Chicken and Rice: Stove Sundays

When we went camping in Little Basin park we choose to bring our Lodge Logic Dutch Oven (I prefer a larger pot with flat lid for versatility) to cook a meal with. We choose to do an easier meal, specifically Easy Bake Chicken and Rice that’s straight from the Camp Dutch Oven Cooking 101 cookbook which, I believe, came with the Dutch Oven I bought but I honestly can’t remember anymore.

Since we met some friends and had two families to feed we choose to double the following recipe. The best part is that there was plenty of room to spare in the dutch oven for even more food! In fact, the 8-quart could easily cook enough food for a dozen people if you needed it to.

Ingredients (for a single serving):

• 1 cup rice (when cooked)
• 1 chicken (we equated this to two chicken breasts since one whole chicken sounded like a lot!)
• 1 package dry Lipton Onion Soup Mix
• 1 can chicken broth
• 1 can cream of mushroom soup
• water (enough to rehydrate the rice which should be about 1 cup)
• (optional) dehydrated vegetables + water to rehydrate them

Directions:

1. Pour uncooked rice into oven.
2. Add cut up chicken parts on top of rice.
3. Sprinkle Lipton soup mix over that.
4. Dilute chicken broth, cream of mushroom soup, 1 can water, in a separate bowl; mix well.
5. Pour above mixture into oven.
6. (optional) Add dehydrated vegetables. We added our staples: broccoli, carrots, and peas as well as another cup of water to rehydrate them. Note: This is NOT a part of the recipe!
7. Cook at 350 degrees Fahrenheit for at least an hour. (Ours took between 1.5-2 hours in part because we doubled the recipe but also because I didn’t use quite enough charcoal briquettes and had to heat more about an hour in.)

Notes:

1. You’ll need about 24 charcoal briquettes to cook at 350 degrees in a 12″ dutch oven. After heating up (and becoming grey), place 8 briquettes underneath the oven and 16 on the lid. If your oven does NOT have a flat lid you can use something like aluminum foil shaped like a halo to keep them in place. Smaller ovens will need slightly fewer briquettes.
2. Again, the dehydrated vegetables were NOT a part of the recipe. We used about a cup of dehydrated vegetables and about another cup of water/broth as liquid to rehydrate them but that’s just a guess.

That’s it. This meal will be tasty as is but we choose to add some salt and pepper to taste. Enjoy!