This week our article 3 Classic Campfire Cooking Recipes went live on the Progressive site, and it was perfectly timed for the month of November, when we all want to gather around a table with family and friends enjoying comforting and traditional dishes.
The blog post for Progressive included three of our favorite (and easy!) Dutch oven recipes, so head on over there for the recipes.
The yummy Breakfast Egg Scramble
The classic Dutch Oven Pizza
And the perennial favorite, Monkey Bread.
Now for another favorite camping dish for our family that isn’t prepared over a fire: All Occasion Chicken, as it used to be called in my house growing up. This casserole is about as old fashioned as it gets, but it is perfect for preparing in advance of a trip for an easy meal when you arrive at the campground.
Another thing it is perfect for? Using up some of that leftover turkey after Thanksgiving. Swapping out the chicken for turkey is perfectly acceptable this time of year.
- 4 chicken breasts (I substitute boneless chicken thighs) poached in water and chopped.
- 1 cup mayonnaise
- 1 can of cream of chicken soup
- 1/2 cup chicken broth
- 2 stalks celery, chopped small
- 1/2 red pepper, chopped small
- 1 cup frozen corn
- Mix all of the above ingredients and spread into a 9×13 pyrex dish.
- Then mix an 8 oz. bag of Pepperidge Farm Herb Stuffing Mix with 3/4 cup melted butter. Spread over the top of the chicken.
- Back at 350 degrees for 20-30 minutes until hot and bubbly.
I serve this over plain rice and accompanied by a salad. This time of year, I love to make an Apple Carrot Cranberry Slaw on the side. Chop up a bunch of apples, use a bag of julienned carrots, and toss in a couple of handfuls of dried cranberries. Whisk together oil, vinegar, salt, pepper, and sugar to taste.
Enjoy at a picnic table, preferably surrounded by loved ones and some beautiful scenery.