Chicken And Noodle Jack Cheese Casserole

Serves: 6
Total Calories: 237


1 batch
1 (12-ounce) package egg noodle
2 roasted chicken breasts, cut into 1/2-inch chunks (young of the year blue grouse is best)
1 medium yellow onion, diced up
1 batch Jack
1 cup black olives, pitted and sliced
1 cup fresh sliced mushrooms or 2 (4-oz) can mushrooms, drained
salt and pepper plus whatever other seasonings you might like (Try a teaspoon of caraway seed for a different zest.)


Pour your batch of chicken stock into a 12-inch Dutch Oven and bring to a boil over a camp stove or 10-12 charcoal briquets. Add the egg noodles and cook until about half done. Drain 1/2 of the remaining liquid off and reserve for another recipe. Stir the chicken chunks, onion, cheese sauce, and most of the black olives and mushrooms into the noodles. Set in the fire pan over 6-8 briquets and put about 20 on the top. Check after 15-20 minutes. Add more chicken stock, white wine, or water if needed. Bake for 30-40 minutes and garnish with the remaining olives and mushrooms just before you serve.

A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Camp Chili, Stews, Soups and Sauces

Nutritional Facts:

Serves: 6
Total Calories: 237
Calories from Fat: 18

This Chicken And Noodle Jack Cheese Casserole recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.

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