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 always put the word out with camping friends to share recipe ideas. Last weekend, Carrie shared this recipe, which is a favorite of the whole family.

Popular recipes from friends: Dutch Oven Chicken & Pasta from Carlo or One-Pot Chicken & Veggies from Robin and Brad.

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 to 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.

Cooking Process

1. mix the broth, soup, and sour cream in a bowl
2. layer rice, chicken, and soup mix powder in a Dutch oven
3. pour the liquid mixture on top
4. 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 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 cooking 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. 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, and then pour the creamy soup mix on top.

Put the lid on the pot. Place 8 prepared briquettes under the pot and cover the 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 ensure it is done. Alternatively, insert a meat thermometer into a thicker piece to ensure it reaches 165 degrees.

We baked it for too long the first time we made this, and the rice congealed.

Recipe Options

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 adding black pepper is recommended if you substitute.

Sides for Dutch Oven Chicken & Rice

Complete this delicious dish of juicy chicken thighs with green beans or a side salad. For true comfort food, you can also add some sliced French bread or rolls.

One-Pot Meals

If you are looking for more easy dinner recipes made in the Dutch oven, check out:

• Mac & Cheese
• Beef Stew
• Salisbury Steak
• Shepherd’s Pie
• Jackfruit Stew
• Chicken Black Bean Chili