Mediterranean Chicken Casserole

     I’m posting this basic but good casserole from Campbell’s because it’s an easy camping recipe and makes just the right amount for your 8 inch dutch oven.  It’s one of those mix it all in one bowl and pour in your oven to bake recipes.  If you dined on this casserole under the stars, as is, it would pass as a tasty and filling dinner. If you want to elevate it to greatness and give it some oomph think about adding chopped roasted red bell pepper, sun-dried tomatoes, canned artichoke hearts, black olives, pine nuts and even some feta cheese.  In my 8 inch dutch oven it baked for 35 minutes with 8 coals in a ring around the bottom and 12 on the lid.  After 30 minutes, or when the orzo is tender, give it a stir, add the final topping of cheese and let it bake until the cheese has melted.  It’s a warm and creamy casserole that comes together in a jiffy and if you’re a vegetarian, leave out the chicken and load up on more vegetables. 

Mediterranean Chicken Casserole
1 10 3/4 oz can condensed cream of celery soup
1 cup water
1/2 tsp dried oregano, crushed
1/4 tsp ground black OR lemon pepper
1 10 oz package frozen chopped spinach, thawed and well-drained
2 cups cubed cooked chicken
2/3 cup uncooked orzo pasta
1/2 cup shredded Mozzarella cheese

     Lightly oil or spray dutch oven.
     In medium bowl, combine soup, water, oregano, pepper, spinach, chicken and pasta.
     Pour into prepared dutch oven.
     Bake at 375 degrees for 30 minutes or until orzo is tender and mixture is hot and bubbling.
     Sprinkle with cheese.
     Cook for 3-5 minutes more or until cheese has melted.
     Makes 2-4 servings.

Stir everything together except cheese and pour
 into your 8 inch dutch oven

Bake at 375 degrees for 30 minutes then
sprinkle with cheese

Bake for 5 more minutes or until cheese has melted

Top with crumbled feta to give it some zing