Dutch Oven Creamy Chicken & Rice

I made this dish by taste at the Battle of Pleasant Hill 2016 reenactment. This recipe will yield about 4-6 servings. Possibly 8 if you are serving food to liddles as well :).

2 cups instant rice

2 cans chicken (I got the light and dark chicken)

1 chicken bouillon cube

1 can of cream of chicken soup (this makes the dish all creamy)

Garlic to taste

Salt and pepper to taste

Fresh rosemary (2-3 small twigs of it)

The first thing you do is heat your water up in your dutch oven over your campfire. This will keep the rice from sticking to your dutch oven while it is cooking. After your water has been brought to a boil remove it from the campfire and set it down on your preparation table.

Pour in the rice and cover with the lid. Let it sit for 15 maybe 20 minutes depending on how soft you want your rice. After that pour in the chicken, chicken bouillon cube, and can of cream of chicken soup.

Put this back on your fire and let it begin to cook down some. Add a little of garlic, salt, and pepper. Put the lid on and let it sit on the fire for another 10-20 minutes stirring occasionally. (During this time the ladies and I were impatient and began to set the table.)

About 5 minutes before you take it off the fire put the twigs of rosemary on and cover with the lid. Once it is done cooking remove from the fire, open the lid, and take out the rosemary.

You can either let it sit for a few minutes or begin to serve it as soon as it comes off. Enjoy!

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