Recipes for the Boundary Waters and Quetico


Chicken & Dumplings
thanks to Bill Forsyth

Recipe Ingredients:

  • 2 envelopes Lipton's Cream of Chicken Cup-o-soup
  • 1 can Swanson's Chunk Chicken Meat
  • 1/2 package of mixed freeze-dried vegetables
  • 1 cup Bisquick in a zip-lock bag
  • Water

Cooking instructions:
First rehydrate chicken and vegetables (about 1/2 cup hot water for the chicken and 1/4 - 1/2 cup hot water for the vegetables) Mix the soup, chicken meat and vegetables in a relatively deep pot with 2 to 3 cups water (I like 3 for more of a soup mixture). Place on camp stove. Heat to simmering, stirring occasionally. While soup stuff is heating, add water (see Bisquick box instructions for qty.) to Bisquick and knead in the zip-lock bag. When soup stuff is hot, tear off a corner of the bag and squeeze out plops of Bisquick into the pot. Cover and cook for about 10 minutes on low heat.

For the vegetables the original recipe said to use a "pack of dehydrated vegetables" from a food co-op. I use about 3/4 cup of mixed dehydrated vegetables (corn, peas, carrots, mushrooms, and tomatoes). For the chicken I dehydrate a large can of Swanson Canned Chicken.

This recipe is for 4 but I like to add at least 50% to the recipe (I will double it for 4 hungry guys). It's very tasty! I use 2 pots because one gets very crowded with the dumplings in it.

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