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.
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
- 12-ounce can whole milk evaporated milk
- 1 cup freeze-dried monterey jack or pepper jack cheese
- 2 Tbsp or 2 packets olive oil
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.
Dry ingredients added to the liquids.
Freeze-dried cheese in a pantry size can.
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.