CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2003-08-12
Serves: 1-2
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- 1 cup diced grilled chicken 4 oz. elbow macaroni
- 2 cups chicken broth, cubes or can ? cup of finely chopped green pepper
- ? cup of finely chopped onion 1 pkg. (5oz.) frozen green peas, cooked
- 1 cup shredded Canadian cheddar 1 small red pepper, chopped
- 5 tbs. toasted slivered almonds 3 tbs. of sherry or a shot from a bar
Instructions
Unassuming tenors sometimes gather around the campfire for songs.–Boil your macaroni in chicken broth for 10 minutes or until tender, do not drain. Add green pepper and onion, cook and stir until onion is just tender, drain off access fat. Add macaroni (with broth) and remaining ingredients, stir and mix. Heat through. Add bacon bits for a twist. Serves 2 famished bicycle tenors after a day of challenge. www.bicyclelane.com
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