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Campfire Casseroles

 Campfire Casseroles
Because they make individual portions, you can tailor these chicken and vegetable "casseroles" to suit everyone's tastes. They're great when camping with a group.
6 ServingsPrep: 10 min. Grill: 50 min.


  • 6 bone-in chicken breast halves (8 ounces each)
  • 6 sheets heavy-duty aluminum foil (18 inches x 12 inches)
  • 6 carrots, cut into 1/4-inch slices
  • 3 medium potatoes, cut into 1/4-inch slices
  • 1/2 pound fresh mushrooms, quartered
  • 1 medium onion, sliced
  • 6 tablespoons butter
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • Salt and pepper to taste


  • Place each chicken breast in the center of a piece of foil. Divide
  • carrots, potatoes, mushrooms and onion equally and place on top and
  • around each piece of chicken. Top each with 1 tablespoon butter and
  • about 2 tablespoons soup. Sprinkle with salt and pepper.
  • Bring opposite long edges of foil together over the top of each
  • breast and fold down several times. Fold the short ends toward the
  • food and crimp tightly to prevent leaks.
  • Grill, covered, over medium-low heat for 50-60 minutes or until a
  • meat thermometer reads 170°. To serve, carefully unwrap packets
  • to allow steam to escape; spoon contents onto individual plates.
  • Yield: 6 servings.

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Campfire Casseroles (continued)

Nutritional Facts: 1 serving (1 each) equals 319 calories, 16 g fat (8 g saturated fat), 53 mg cholesterol, 546 mg sodium, 32 g carbohydrate, 5 g fiber, 12 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.