We are back with a boondocking meal made for RV life, car camping, and stays in cabins. Where you want the cooking easy but not as rustic as full-bore backpacking food.
This dish has a pleasantly cheesy flavor without the messy cleanup from cheese fused to the skillet. The veggies taste fresh, which is so important when you are days out from eating anything fresh.
It’s all the convenience of a packaged meal but with way more veggies and meat – and you can control the salt, if needed, by leaving it out.
Chicken Noodle Skillet
Pack in a gallon freezer bag:
- 2 cups egg noodles (3½ ounces) (note cook time)
- 1 cup freeze-dried chicken
- 1 Tbsp dried onions or freeze-dried
- 1 Tbsp dried carrots
- ¼ cup freeze-dried peas
- ¼ cup freeze-dried corn
- 1/3 cup dry milk
- 1/3 cup cheese powder
- ¼ cup butter powder
- 1½ tsp Italian seasoning
- ½ tsp fine sea salt (or as desired)
- ¼ tsp ground black pepper
Directions:
Add all the ingredients into a gallon freezer bag, roll the bag gently to push air out, and seal.
Or place it into a mylar bag and seal it.
If boondocking in an RV, it can be stored long-term in a quart mason jar. Add the ingredients using a canning funnel, shaking gently to tamp down as each item is added. Then seal the jar, with a desiccant packet added.
To Make:
Add 3½ cups water to a skillet/3 liter pot. Add the dry ingredients.
Bring to a boil over medium-high heat/flame. Reduce heat and simmer until the pasta is done (ours took 8 minutes to cook), stirring often and lowering the heat/flame so it doesn’t boil over.
Remove from the heat, and let sit covered for 5 minutes to thicken as it cools.
Serves 2 to 3 people, depending on appetite.
~Sarah