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Campfire Chicken Stew

 Campfire Chicken Stew
My family loves these chicken stew packets on camping trips, but they're equally good on our backyard grill. —Florence Kreis, Beach Park, Illinois
4 ServingsPrep: 30 min. Grill: 40 min.


  • 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
  • 3 to 4 medium potatoes, peeled and sliced
  • 1 cup thinly sliced carrots
  • 1 medium green pepper, sliced
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • Grill chicken, covered, over medium heat for 3 minutes on each side.
  • Place two pieces of chicken on each of four double thicknesses of
  • heavy-duty foil (about 18 in. x 12 in.). Divide the potatoes,
  • carrots and green pepper among the packets. Top each with soup,
  • water, salt and pepper. Fold foil around mixture and seal tightly.
  • Grill, covered, over medium heat for 20-25 minutes on each side or
  • until chicken juices run clear. Open foil carefully to allow steam
  • to escape. Yield: 4 servings.
Nutritional Facts: 1 serving equals 606 calories, 29 g fat (8 g saturated fat), 156 mg cholesterol, 976 mg sodium, 33 g carbohydrate, 4 g fiber, 52 g protein.

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Campfire Chicken Stew (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.