5 Great Diced Chicken Hobo Tin-Foil Camp Meals   Recently updated !


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Tin Foil Pack Chicken Camping Meal
Tin Foil Pack Chicken Camping Meal

Easy Camping Recipes
Foil Pack Chicken Camping Meal

Diced and Sliced Chicken Foil Packs – more fun and easy camping recipes for foil-pack campfire meals.
From simple and basic diced chicken and veggies, to more exotic ginger chicken with zucchini and mushrooms, these tin-foil meals are as delicious as they are easy to make.
Best of all, these tin foil meals just need some campfire coals to cook.


The concept:
Foil-pack meals are just basic meat and veggie ingredients cooked together in a foil pouch, and then eaten from the same pouch when done. No- muss. No fuss. And no extra plates or camping cookware to clean-up.
Making a Foil-Pack Instructions:

foil pack meal layout

  1. Layout two 18 inch pieces of heavy-duty foil in a cross pattern.
     
  2. Starting in center of top sheet; layer the recipe ingredients per instructions.
     
  3. Bring together long ends of foil, (top sheet), and fold closed, using multiple small folds – down to food level. Then fold ends closed – up to food. Repeat steps with bottom layer of foil – taking care to end up with a sealed foil pack.
     
  4. Note: The purpose of the multiple folds is to create a sealed foil pack that will not leak the juices of the ingredients. See image at right

*This campfire meal is intended to be cooked on medium campfire coals, but it can also be cooked on a campfire grate or BBQ grill, or even in a skillet on a camp stove.


Click here for more detailed “How to Build Foil-Pack Dinners” instructions.


Classic Diced Chicken and Veggies Foil Pack Meal

This is another Boy Scout favorite tin-foil meal that even the youngest Scouts could do by themselves. Really simple, and really delicious. Especially when eaten fireside. It is also an easy recipe to add-to or modify for personal tastes.
Prep Instructions:

Classic chicken tin-foil pack dinner
Classic chicken tin-foil pack dinner
  1. Cut chicken into approx. one inch chunks. If using fresh veggies, slice potatoes and carrots into approx. 1/4 inch slices.
     
  2. Starting in center of top sheet; add a layer of sliced carrots, then a couple pats of butter, (1 tbsp.), then add the diced chicken chunks. Salt & pepper to taste. Add sliced potatoes and top with two tbsps. Cream of Chicken Condensed soup – undiluted. Add 1 tbsp. (approx.) water.
     
  3. Seal foil pack with multiple folds and place on a medium hot bed of campfire coals for approx. 30 minutes – turning once at 15 minutes. (Packs can be slit and checked to make sure they are done)
Classic Chicken Ingredients: (per meal)
  • 6oz – 8oz, (1 breast) chicken chunks per camper
  • 1 cup sliced carrots
  • 1 cup sliced potatoes
  • 1 tbsp. butter/margarine
  • 2 tbsp. Cream of Chicken Soup (condensed)
  • 1 tbsp. water
  • Salt & Pepper to taste
Notes:

  1. A pinch of Poultry seasoning can be sprinkled on each meal packet after the condensed soup.
     
  2. Frozen veggies work great for this recipe, and other veggies, (peas, cut beans, etc.), can be substituted or added – as desired.
     





Black Bean Santa Fe Chicken Foil Pack Meal

Colorful South of the Border flavor in an easy to make foil pack. This camp meal packs a wallop of flavors that combine for a delicious camp meal. quick prep and clean-up make this choice a camp cook favorite.
Serves: 4
Prep Instructions:

Black Bean Santa Fe Chicken Foil Pack Meal
Black Bean Santa Fe Chicken foil pack
  1. Drain and rinse black beans. Drain corn. Mix both with Green Chili diced tomatoes, (do not drain), taco seasoning, and cumin, in a bowl or gal-size ZipLoc baggie.
     
  2. Place chicken breast or chicken chunks on oiled center of foil. Add 1/4 of seasoned veggie mix. Salt & pepper to taste. Top with 1/2 cup shredded Monterrey Jack cheese.
     
  3. Seal foil pack with multiple folds and place on a medium hot bed of campfire coals for approx. 30 minutes – turning once at 15 minutes. (Packs can be slit and checked to make sure they are done)
Black Bean Santa Fe Chicken Ingredients:
  • 4 boneless skinless chicken breast
  • 1 can (12oz – 14oz) Premium Black beans
  • 1 can (12oz) Green Chili seasoned diced tomatoes (Ro*Tel)
  • 2 can (12oz – 14oz) Whole kernel corn (frozen can be used)
  • 2 cups Monterrey Jack Shredded cheese
  • 1 tsp. Ground Cumin
  • 1 pack Taco seasoning
  • Salt & Pepper to taste
Notes:

  1. Whole chicken breasts can be used, but meal cooks quicker and eats easier if cut into approx. 1 inch chunks.
     
  2. Frozen corn works as well as canned corn.
     
  3. Zesty Tip: To add a little more zing – place a whole chili pepper, (red, green, or yellow) on the foil pack first – under the chicken.




Chicken Bruschetta Foil Pack Meal

Surprise them with the Italian taste of Bruschetta in this delicious chicken dinner recipe. As is the intention of foil-pack meals, prep and clean-up are simplicity themselves. A ZipLoc baggie, foil, and a campfire – voila’!
Serves: 4
Prep Instructions:

Chicken Bruschetta Foil Pack Meal
Chicken Bruschetta Foil Pack Meal
  1. Mix all ingredients and spices – except cheese – in a bowl or gal-size ZipLoc baggie. *Including liquid from diced tomatoes.
    *Mixture will seem dry – stuffing mix will only be slightly moistened
     
  2. Place a thin layer of mixed ingredients on oiled center of foil. Then place chicken breast or chicken chunks as next layer.
     
  3. Top chicken with 1/4 of seasoned ingredient mix. Salt & pepper to taste. Top with 1/2 cup shredded Mozzarella cheese.
     
  4. Seal foil pack with multiple folds and place on a medium hot bed of campfire coals for approx. 30 minutes – turning once at 15 minutes. (Packs can be slit and checked to make sure they are done)
Bruschetta Chicken Ingredients:
  • 4 boneless skinless chicken breast
  • 2 cans (14oz) Roasted Garlic and Onions Diced Tomatoes
  • 1 box Chicken flavored stuffing mix (Stove-Top)
  • 2 tbsp. Dried Basil leaf
  • 2 tbsp. Dried Oregano
  • 2 tbsp. Balsamic Vinegar
  • 2 cups Shredded Mozzarella Cheese
  • Salt & Pepper to taste
Notes:

  1. As with the Black Bean Santa Fe recipe, whole chicken breasts can be used, but meal cooks quicker and eats easier if cut into approx. 1 inch chunks.
     
  2. Using processed minced roasted garlic, and seasoned diced tomatoes is a big time saver.
     
  3. Crunchy Tip: Add a sprinkle of diced raw onions to a finished foil pack and re-close for about two minutes to add a nice “American” crunch to the Italian Bruschetta flavor.

Tip: A good pair of campfire gloves is almost a must-have for campfire and tin-foil cooking. Here is a guide to some good choices for campfire cooking gloves.


Cheesy Chicken and Broccoli Foil Pack Meal

All their favorite ingredients; chicken, cheese, bacon and broccoli, this easy recipe will taste as good as it looks.
Serves: 4
Prep Instructions:

Cheesy Chicken and Broccoli Foil Pack Meal
Cheesy Chicken and Broccoli Foil Pack Meal
  1. Combine stuffing mix and water.
     
  2. Starting in oiled center of top sheet; layer 1/4 of the stuffing mix, then a couple pats of butter, (1 tbsp.), then add the chicken. Top with 1 cup of broccoli florets, then drizzle with 2 tbsp. Ranch dressing. Add 1/4 of bacon bits, and 1/2 cup shredded sharp cheddar cheese. Salt & pepper to taste.
     
  3. Seal foil pack with multiple folds and place on a medium hot bed of campfire coals for approx. 30 minutes – turning once at 15 minutes. (Packs can be slit and checked to make sure they are done)
Cheesy Chicken and Broccoli Ingredients: (per meal)
  • 4 med. boneless chicken breasts
  • 1 box Stove Top type chicken flavored stuffing mix
  • 1 1/4 cups water
  • 4 cups petite Broccoli florets
  • 2 cups shredded Sharp cheddar cheese
  • 1 pkg. Real Bacon Bits (approx. 3oz)
  • 8 tbsp. Ranch Dressing
  • 4 tbsp. butter
  • Salt & Pepper to taste
Notes:

  1. Using approx. 1 inch chicken chunks will allow meal to cook quicker and eat easier right in foil pack.
     
  2. Frozen broccoli florets, (or chopped broccoli), work as well as fresh broccoli – with less prep work.
     
  3. Crumbled real bacon strips can be used instead of preprocessed bacon bits.






Peppers and Potatoes Chicken Foil Pack Meal

Diced Boneless Chicken Breast, Red Onions, Sweet Peppers, Red Potatoes
This camping meal is a little more adult-oriented with a wider range of veggies. And, a little more prep work, (it involves a marinade), but it is still the same tasty easy to cook layered-in-foil concept.
Serves: 4
Prep Instructions:

Chicken Bruschetta Foil Pack Meal
Peppers and Potatoes Chicken Foil Pack
  1. Mix all marinade ingredients and combine with chicken in a gal-size Ziploc storage baggie. (*1 inch chicken chunks work better than whole chicken breasts), and marinade in cooler for 2 hrs. (overnight is better)
     
  2. Slice onions and potatoes into 1/4 slices, and baby carrots in half lengthwise. Slice and chop peppers into 1/2 inch by 1 inch chunks. Combine all prepped veggies.
     
  3. Place 3 slices Red onions on oiled center of foil. Then place chicken breast or chicken chunks as next layer.
     
  4. Top chicken with 1/4 of veggie mix. Drizzle 2 tbsp. marinade mix and dollop 2 tbsp. Cream of Chicken condensed soup, (straight from can). Salt & pepper to taste. Top with approx. 1/2 cup sliced Portabella mushrooms.
     
  5. Seal foil pack with multiple folds and place on a medium hot bed of campfire coals for approx. 30 minutes – turning once at 15 minutes. (Packs can be slit and checked to make sure they are done)
Peppers and Potatoes Chicken Ingredients:
  • 4 boneless skinless chicken breast
  • 2 med. Red Onions – sliced
  • 4 cups Red potatoes, skin on – sliced 1/4 inch, (approx. 8 med-size Red potatoes)
  • 16oz pkg. Peeled Baby carrots
  • 2 ea. assorted sweet peppers, (Red, Green, Yellow), – sliced approx. 1/4″ thick
  • 2 cups Sliced Portabella mushrooms
  • 8 tbsp. Campbells Cream of Chicken condensed soup – straight from can
  • Salt & pepper – generous, but to taste
Marinade Ingredients:
  • 1/2 cup canola or olive oil
  • 1/2 cup apple cider vinegar
  • 1 tablespoon garlic powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 tablespoon dried basil
  • 1 tablespoon dried thyme

*Mix all ingredients and set aside.

Notes:
  1. As with the Black Bean Santa Fe recipe, whole chicken breasts can be used, but meal cooks quicker and eats easier if cut into approx. 1 inch chunks.
     
  2. **Discard remaining marinade.
     
  3. Deeper Flavor Tip: Add 3 tablespoon of roasted minced garlic to marinade for a deeper flavor profile. *Highly recommended,

Tips:
The cooked food in the foil packs will be very hot and full of steam – a potential burn hazard for kids young and old. Insist that the foil meals be put on a plate and allowed to “rest” two or three minutes before opening.




More Foil Pack Camping Recipes



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Pie Iron for Campfire CookingPie Irons for Campfire Cooking
If you go camping with kids, you should have at least one Pie Iron, (preferably one for each kid), in your camping cookware. They are versatile – you can make anything from grilled cheese sandwiches to instant fruit pies. And they are so safe and easy to use that you can let your young campers make their own fun camping recipes for kids.
Just pop in the ingredients, close, cook over the campfire, and out comes delicious sandwiches, or biscuit-dough fruit tarts, or dozens of other camp food choices.


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