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: 2004-06-17
Serves: 7-8
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- couple cans of cooked chicken (or you can use tofu or TVP)
- 2 pkg creamy chicken rice side dish
- powdered or fresh milk
- canned mushrooms
- raisins or currants (either but the raisins are sweeter)
- carrot
- celery
- can water chestnuts
- red onion
- curry powder
- butter
- roasted cashews or walnuts for extra crunch
Instructions
This is a somma casserole–somma dis and somma dat so use whatever proportions you like.Slice the carrots, celery, and onion thinly so they will cook faster. In the pot, saute in a little butter-adding a little salt and pepper if you like.Make pkg of rice in pot (adding it to the sauteed vegetables) according to instructions on pkg using either powdered or fresh milk and butter. Add cooked chicken, mushrooms, raisins, water chestnuts, curry powder, and nuts.Cook according to time on rice pkg-stir it often.
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