This recipe goes back a long way for me, it was one of the first recipes I developed for TrailCooking. It has history for me. It’s also a solid recipe for having in a long-term food storage pantry, sealed up in a mason jar to keep fresh. All you need is boiling water and to wait a few minutes for a hot meal. In emergencies, this is a great option for prepping.
You can use freeze-dried chicken instead, a quarter cup of it, plus a quarter cup more water would be the ratio.
- 2 cups instant rice*
- ¼ cup freeze-dried peas
- ¼ cup shelf stable parmesan cheese**
- 2 packets chicken broth concentrate
- 1 tsp butter powder
- 1 can 5-ounce chicken, with pop top
At home pack the dry ingredients in a quart freezer or sandwich bag. Mark bag “Add 2¼ cups water”. Pack the chicken can with the bag.
FBC method:
Add the chicken with broth and 2¼ cups near boiling water. Stir well, seal tightly and put in a cozy for 15 minutes.
Mug method:
Add the chicken with broth and 2¼ cups boiling water to ingredients. Stir well, cover tightly and let sit for 15 minutes.
One Pot Method:
Bring 2¼ cups water and chicken, with any broth, to a boil, in a small pot or saucepan. Add in dry ingredients, stir well. Turn off stove, put on lid and let sit for 10 minutes. In cool weather, or at altitude, put in a pot cozy.
