A one pot meal made for boondocking, be it in an RV, car camping or even staying in a cabin. This isn’t a backpacking recipe unless you are into larger size trips and carry a big pot. If you do, then yum! This recipe was done on the propane fueled burner in our RV. We have one burner and one induction burner. I much prefer the propane burner.
You will want a non-stick pan for easy cleanup due to the milk and cheese in the recipe. Overall you will want at least a 3 Liter pot, if not bigger. This is a big recipe. I have a dedicated set of a 2.3 and 4 Liter pots I keep in the RV that work on both burners.
A stove with an adjustable flame is very important for this recipe.
One note: this is one of the few recipes I call for a canned item in that is a liquid. But if you are base camping, cabin camping, etc carrying a 12 ounce can of milk isn’t a big deal. Evaporated milk gives a creamy mix to rice dishes. It mimics cream well. If you were backpacking you could use dry whole milk and 12 ounces more water.
Dinner simmering.
Chicken and Rice Casserole
In a Food Vac bag pack:
- 1½ cups freeze-dried chicken slices
- 1½ cups freeze-dried mushroom slices
- ½ cup dried diced onion
- ¼ cup dried celery
- 1 Tbsp dried garlic
- 4 tsp low sodium chicken broth powder
- 1 tsp Italian Herb seasoning (herb blend)
- 1 packet True Lemon
In a quart freezer bag:
- 2 cups instant rice
Also take:
- 12-ounce can whole milk evaporated milk
- 1 cup freeze-dried monterey jack or pepper jack cheese
- 2 Tbsp or 2 packets olive oil
Directions:
In a large pot, over a medium flame, heat the oil and dry ingredients, including the rice. Stir to coat well.
Add in 4 cups water and the evaporated milk. Bring to a simmer, and stir often till the dish is creamy and the rice is tender (about 10 minutes). Lower the heat as needed on the flame/stove to just maintain a light simmer.
Stir in the cheese till melted.
Serves 4.
Dry ingredients added to the liquids.
Freeze-dried cheese in a pantry size can.
Notes:
If you have a refrigerator with you (in an RV or trailer) use regular cheese instead, using 1 cup grated cheese.
When prepping recipes using freeze-dried ingredients (versus dehydrated) you want to ensure the bag is well sealed. Particularly with freeze-dried meat. If you are making the meal to use that weekend, a plastic freezer or stroage bag will work great. If longer, I highly suggest using a FoodVac sealer and precut quart size bags.
FTC Disclaimer: This post contains affiliate links that give us commissions on products purchased. These items are what we used in the recipes. This includes both Amazon and Thrive Life.
~Sarah