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: 2001-06-30
Serves: 1-2
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- 2 boneless chicken breasts.
- frozen vegetables of your choice
- 1 can sliced potatoes.
- 1 can cream of chicken soup.
- 1/2 soup can of water or milk.
- foil bags or Heavy duty foil
Instructions
Use a large foil bag or create a pouch with heavy duty foil, doubled. Spray inside of pouch or bag with non-stick spray. Place chicken, vegetables, potatoes, soup and liquid into a foil bag or a foil pouch. Seal all sides tightly to avoid leakage. Blend ingredients by gently shaking or stirring. Place package on grill and cook for approximately 35 minutes or until sauce is boiling and chicken is done. Slit can be cut in top of package to check for doneness.
Note: you can use fresh vegetables and bone-in chicken as well.
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