Chicken Recipes

These chicken recipes are sure to please everyone on your next camping trip. They're quick, easy, and delicious. If you have any favorite chicken recipes that you would like to share, please send them our way. We'd be happy to share them with our visitors.

This is one of our favorites when we go camping. In fact, it's so good that we often make it at home!

Butter one side of a tortilla and place in fry pan over the stove. Leaving about 1/4 inch of room around the edge of the torilla, sprinkle 1/4 C. - 1/2 C. cheese (if shredded) or lay thin slices of cheese all over the tortilla. Add 1/2 of a chicken breast onto the tortilla. Once the cheese starts to melt, fold the tortilla in half and continue cooking on one side for another minute. You may need to add more butter to the pan. Flip the quesadilla and cook on the other side for about a minute. Both sides should be golden brown and crispy. Take out of pan, open up slightly, and add the hot sauce and/or salsa (as much or as little as you like). Enjoy while you cook the other three quesadillas!

Serves 4

Tips for this chicken recipe:

This is a great chicken recipe for backpackers since all of the ingredients are fairly light weight and easy to carry. It's also great on cool camping trips or as an appetizer to a main course.

Serves 2-3

This chicken recipe was submitted by one of our readers, Ken Harbison from Rochester, NY. Ken says this recipe was a hit on a backpacking trip of his local Adirondack Mountain Club. It was originally published in the Geneseean, the newsletter of the Genessee Chapter ADK.

Combine the ingredients with the water. Cover, bring to a boil and cook for 1 minute. Add instant rice, return to a boil, and cook covered for 1 minute. Blend in the cashews. Top with cheese, if desired. Turn off the heat and allow to stand covered for 4 min.

For car camping, one may substitute 8 oz. canned or frozen peas or carrots for the freeze-dried vegetables; reduce water by 1/4 cup. The amount of chicken may be increased as well.

Makes 2 generous servings.

Here is a satisfying chicken recipe that adds a little pasta to the mix. It really is quite easy to make.

Place Chicken Breasts in a ziplock bag. Cover with Italian Dressing, and let marinate for 45 minutes to an hour in the cooler. Backpackers can use Canned Chicken or the new Chicken in a Pouch (no refrigeration required until opened). Fry the marinated chicken in a frying pan with oil or butter or you can grill the chicken breasts, too.

Add the veggies (if using freeze-dried vegetables be sure to rehydrate them first) of your choice, the butter, the Italian seasoning, and the bouillon cube to 1.5 Cups of water. Bring to a boil and then add the Couscous. Bring back to a boil, and remove from heat.

Cut the Chicken Breasts into cubes and serve over the Couscous. Enjoy.

Serves 2 - 4

Here is a chicken recipe that is great for backpacking trips as well as family camping trips. It's light weight, fast and easy, and it tastes great.

Before the Trip: Take the almonds and spread them out on a cookie sheet. Bake them in a 300 degree oven for 8 to 10 minutes. Put them in a ziplock bag. Take the freeze-dried veggies out of package and repackage them in another ziplock bag along with the rice, onion flakes, and bouillon or soup mix.

At Camp: Put the chicken and the veggie/rice/spice mixture in a pot with enough water to cover it all. Bring to a boil and then simmer for 6 minutes to 7 minutes. You may need to add more water from time to time. Once it is done add the toasted almonds, mix and enjoy.

Serves: 2