I’m not sure why this is called campfire chicken, no fire in sight. I used a mix of chicken breasts and chicken thighs to add flavor.
It is a very simple dish to put together. It takes virtually no time to get it to the 45 minute cook time.
The chicken came out very moist. The soup adds a lot of flavor. I did not use canned mushrooms, but fresh instead. I did, however, use the canned green beans and onions. Those I added with the rest of the ingredients so they had time to cook and absorb the flavor from the rest of the dish.
I served the chicken with the Buttered Cheese Grits, which were a nice accompaniment. The flavor was good, my daughter loved it. The cocktail/pearl onions really burst with flavor.
CAMPFIRE CHICKEN
2 Pounds Chicken Pieces
2 Tablespoons Shortening
1 Can (11 ounces) Condensed Bisque of Tomato Soup
1 Can (3 ounces) Sliced Mushrooms
Dash of Black Pepper
1 Can (8 ounces) Cut Green Beans, Drained
1 Can (8 ounces) Whole Onions, Drained
Brown chicken in shortening in large skillet. Pour off drippings. Add soup, mushrooms and pepper. Cover and cook over low heat for 45 minutes. Stir often. Add green beans and onion, cook 5 minutes. Serve!
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