FOOD CALCULATOR
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General
Ingredients 10 servings
Chicken Thighs, prefrozen
3.0
pound(s)
Cream of Chicken Soup (10.5 oz cans)
3.0
can(s)
Chicken Broth
2.0
cup(s)
Frozen Peas and Carrots
1.0
cup(s)
Yellow Onions
1.0
whole
Celery
3.0
whole
Garlic Powder
2.0
teaspoon(s)
Dried thyme
1.0
teaspoon(s)
Salt
1.0
teaspoon(s)
Black Pepper
0.5
teaspoon(s)
Biscuit Mix (e.g. Bisquick)
2.0
cup(s)
Whole Milk
0.75
cup(s)
Dietary Restrictions
Wheat / Gluten
Dairy
Recipe Instructions
PRE-TRIP PREP: Thaw chicken in cooler the day before use. This is an ideal Dutch oven dinner on a layover day.
ON THE RIVER: Prepare 28 briquettes (14 below, 14 on top). In the Dutch oven, combine cream of chicken soup, chicken broth, onion, celery, garlic powder, thyme, salt, and pepper; stir to combine. Add raw chicken thighs submerged in the liquid. Cover and cook 30 minutes until chicken is cooked through. Remove chicken and shred with two forks; return to pot with peas and carrots; stir. DUMPLINGS: Mix biscuit mix and milk until a soft dough forms. Drop tablespoon-sized dumplings over the surface of the stew; replace lid. Cook 15–18 more minutes until dumplings are fluffy and cooked through. Serve in bowls directly from Dutch oven.
