I've made a car camping version of this recipe a few times now and it's worked out pretty well. I think it could be adapted to backpacking fairly easily as well.

It's taken me a while to get the hang of putting together good camp menus. I don't normally use a lot of mixes and packaged ingredients in my cooking, so I don't tend to think of such things when planning meals. That said, they are very well suited to camping and backpacking. Having a mix means needing to bring fewer ingredients. And they're usually pretty shelf stable as well. It's a nice way to keep things quick and simple when you have limited tools, time, and carrying capacity.

I recommend cooking this in a large cast iron skillet or dutch oven over the fire/hot coals. If your cooking vessel doesn't have a lid, you'll want to bring along tin foil to cover it with or else the biscuits won't cook properly.

Chicken and Biscuits

Ingredients

• 400g cooked chicken breast pieces
• 4 c. water
• 1 c. milk
• 1 packet dry cream of vegetable soup mix
• 1/4 c. dried vegetables
• 1/4 c. freeze-dried broccoli
• 1 tube Pillsbury Country Biscuits¹ (or similar)
• black pepper (optional)

Directions

1. Combine chicken, water, milk, cream soup mix, vegetables, and broccoli and give it a stir.
2. Separate the biscuits and place them on top.
3. Cover and cook until biscuits are done.
4. Season with a bit of pepper, if desired.

---

Variations

Backpacking Version

I've adapted this to cook a smaller portion in a pot on a stove for backpacking. If you are willing and able to build a fire and want to feed a crowd, then feel free to double these amounts and cook it in a larger vessel over a fire.

Ingredients

Chicken

• 1 1/2 Tbsp. dry skim milk powder
• 1/2 packet dry cream of vegetable soup mix
• 2 Tbsp. dried vegetables
• 2 Tbsp. freeze-dried broccoli
• 1 can chicken breast chunks
• 2 c. water
• pepper

Biscuits

• 1 c. Bisquick
• 1 Tbsp. dry skim milk powder
• 1/3 c. water

Directions

Before You Go

1. Combine milk powder, soup mix, dried veggies, and broccoli in a baggie.
2. Combine Bisquick and second measure of milk powder in a separate baggie.

At Camp

1. Combine contents of first baggie (with the soup mix), chicken (no need to drain), and 2 c. water.
2. Add 1/3 c. water to second baggie (with Bisquick) and mix to make a dough.
3. Top the chicken mixture with chunks of dough.
4. Bring to a boil, then simmer, covered, until biscuits/dumplings are mostly cooked.
5. Remove from heat (but keep covered) and let stand until dumplings are cooked through.
6. Season to taste with pepper, if desired.

---

¹ It seems that Pillsbury may have discontinued their tubes of chilled country biscuit dough. It looks like they have "Southern Homestyle Biscuits" that are pretty similar, but I've never seen them in the shops here. I guess next time I make this I get to try it with "Flaky Dinner Rolls" or something instead. ^Back

Loaded Sweet Potatoes

Equipment

• tin foil (and parchment paper)
• knife (and cutting board)
• fire grate/grill (if cooking over the fire)
• oven mitt(s)
• cheese grater (optional)

Ingredients

Feeds 2-3 depending on size of sweet potato and appetites

• 1 large sweet potato
• 1 small zucchini
• 1/2 onion
• 1 (350g) package worth of tofu bacon (or a few slices of actual bacon if you're not opposed to eating meat)
• 2-4 cloves of garlic
• 1/2 small block Cheddar
• 3-4 green onions
• salt and pepper, to taste

Optional extras:

• sour cream

Directions

Get your grill or fire going.
Line tin foil with parchment paper, if using.
Slice the sweet potato, zucchini, and onion into discs -- or half discs in the case of the onion -- and pile onto (parchment-lined) tin foil.
Top with (tofu) bacon, garlic, cheese, and green onion and season with salt and pepper to taste.
Seal the foil packet and toss it on the grill or coals. Cook until veggies are done and cheese is ooey-gooey.
Serve as is or with sour cream.