Enjoy a hearty camping meal with this Dutch Oven Chicken and Rice recipe. This easy recipe will get rave reviews from family and friends.
We are always looking for new recipes here at Let’s Camp S’more. We are always putting the word out with camping friends to share recipe ideas. Last weekend, Carrie shared this recipe that is a whole family favorite.
Dutch Oven Chicken and Rice Recipe
You will love this chicken camping recipe because it:
- uses simple ingredients
- goes together quickly
- can use chicken breasts or thighs
- is so flavorful
This chicken and rice dish is also adaptable with your favorite variety of rice.
Chicken & Rice Ingredients
This Dutch oven chicken meal has a ton of flavor due to the following ingredients:
- white rice
- boneless, skinless thighs
- onion soup mix
- cream of mushroom soup
- chicken stock or broth
- sour cream
See the recipe card below for the exact amount of each ingredient.
- mix the broth, soup, and sour cream in a bowl
- layer rice, chicken, and soup mix powder in a Dutch oven
- pour the liquid mixture on top
- bake for 1 hour
Such a simple recipe!
Dutch Oven Chicken Rice Recipe Details
This recipe is super easy to make while camping. The most complicated part is mixing the wet ingredients, which is actually a no-brainer.
Prepping the Dutch Oven
We made this recipe in a 12-inch Dutch oven. The target temperature is 350-375 degrees, therefore you should light 25-35 charcoal briquettes. With the hour-long cook time, prepare extra briquettes or use coals from the campfire to keep the medium heat somewhat even.
Dutch Oven Tip
It is difficult to get even heat when using coals with a cast iron Dutch oven, so rotate the pot. Every 15-20 minutes rotate the lid in one direction and the pot in the other to achieve a more even bake.
For ease of cleaning a large Dutch oven, use a liner. We used an aluminum foil liner pan along with a parchment liner.
Mix the Liquids
In a medium bowl create the liquid rice mixture by mixing the 12 oz can of cream of mushroom soup with 1 cup of both broth and sour cream with a wooden spoon and set aside.
Use leftover sour cheese on top of Dutch Oven Wet Tacos.
Build the Meal
Line the cast iron pot.
Place 1 cup of dry rice in the bottom of the pot. Layer the chicken pieces on top of the rice.
Sprinkle the contents of one packet of onion soup mix over the chicken. Then pour the creamy soup mix on top.
Put the lid on the pot. Place 8 prepared briquettes under the pot and cover Dutch oven lid with 17 coals.
Bake for 1 hour, rotating the lid and pot every 15 minutes.
At the 1-hour mark, carefully remove the lid and cut into the chicken to make sure it is done. Alternatively, you can insert a meat thermometer into a thicker piece to ensure it reaches 165 degrees.
The first time we made this we baked it too long, and the rice congealed.
We used long-grain rice, but you can substitute medium grain rice, brown rice, jasmine rice, basmati rice, or wild rice.
We have found this recipe is best with boneless, skinless chicken thighs. Skinless chicken breasts or tenders would also work well. We have not tried it with bone-in or skin-on chicken thighs.
Cream of chicken soup can be swapped out for the mushroom soup, although the addition of black pepper is recommended if you do substitute.
Sides for Dutch Oven Chicken & Rice
Complete this delicious dish of juicy chicken thighs with green beans or a side salad. You can also add some sliced French bread or rolls for true comfort food.
If you are looking for more easy dinner recipes made in the Dutch oven, check out:
- 1 cup long grain white rice
- 1.75 pounds of boneless, skinless thighs
- 1 packet of onion soup mix
- 1 can cream of mushroom soup
- 1 cup chicken stock or broth
- 1 cup sour cream
- Light 25-35 pieces of charcoal for the Dutch oven.
- Mix the chicken broth, mushroom soup, and sour cream in a bowl and set aside.
- Line or spray the bottom of the cast iron pot.
- Pour 1 cup of dry rice into the bottom of the pot.
- Layer the pieces of chicken on top of the rice.
- Sprinkle the onion soup mix over the chicken.
- Pour the creamy soup mixture on top.
- Cover the Dutch oven.
- Place 8 prepared briquettes under the pot and put 17 coals on the lid.
- Bake for 1 hour, rotating the lid and pot in opposite directions every 15 minutes.
- At the 1-hour mark, carefully remove the lid and cut into the chicken to make sure it is done, or use a meat thermometer to ensure it reaches 165°.
Bake at in a 350° oven for 1 hour.
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Amount Per Serving: Calories: 466Total Fat: 27gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 151mgSodium: 1386mgCarbohydrates: 27gFiber: 1gSugar: 7gProtein: 29g