Not every trail meal needs to be gourmet, with many ingredients added. Sometimes, simple is best. This recipe is FBC (Freezer Bag Cooking), and very kid friendly, especially if you grind the mushrooms a bit when making the soup mix.
Creamy Chicken and Mushroom Rice
- 1 cup instant rice, white or brown
- 5 Tbsp dry cream of mushroom soup mix
- 2 Tbsp shelf-stable Parmesan cheese (the green can kind)
- 5-ounce can of chicken breast, with pull-top
- 1 Tbsp or 1 packet olive oil
Bring 1¼ cups water to a near boil, add to rice bag along with chicken and broth and oil, stirring. Seal tightly and put in a FBC cozy, let sit for 15 minutes. Cuff bag down, stir well.
Insulated Mug Method:
Bring 1¼ cups water to boil, add it to an insulated mug with chicken and broth, oil, and dry ingredients, stir and cover. Let sit for 15 minutes, stir well.
One Pot Method:
Bring 1¼ cups water, chicken with broth and oil, to boil in a pot, add in rice mixture. Take off heat, cover tightly and let sit for 15 minutes. In cooler temperatures or at high altitude, use a pot cozy. Stir well.