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Campfire Chicken Stew


  • 1 broiler/fryer chicken, cut up
  • 3-4 medium potatoes, peeled and sliced
  • 1 cup thinly sliced carrots
  • 1 medium green pepper, sliced
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  • 1 can cream of mushroom soup, undiluted
  • 1/4 cup water
  • 1/2 tsp. salt
  • 1/4 tsp. pepper


Grill chicken, uncovered, over medium heat for 3 minutes on each side. Place two pieces of chicken each on four pieces of heavy duty foil. Divide potatoes, carrots and green pepper between the four pieces of foil. Top each with 2 Tbsp. soup, 1 Tbsp. water, salt and pepper. Fold foul around mixture and seal tightly. Grill, covered, over medium heat for 20 minutes; turn and grill 20-25 minutes longer or until vegetables are tender and chicken juices run clear.

By Robin from Washington, IA


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