Uploaded February 2021 | Updated September 2026, 2 weeks ago
Chicken Noodle Casserole
(For a 12” Camp Oven & #9 Skillet)
Ingredients:
2 tsp. canola oil
1 can (28 oz.) crushed tomatoes
1 tsp. ground cumin
1 large red bell pepper, chopped
2 cloves garlic, chopped
1 medium onion, chopped
1 lb. boneless, skinless chicken breast
12 oz. wide egg noodles
1 cup fresh cilantro leaves, stems removed, tightly packed
½ cup sour cream
1 cup shredded mexican blend cheese
salt & pepper, to taste
Directions:
1. Using the Camp Oven, bring to boil 4 quarts salted water. Camp Oven will be used to cook the egg noodles, then emptied.
2. While the water is heating to a boil, heat 2 teaspoons of Canola oil in the skillet. Add chopped bell peppers, onions, garlic and ¼ teaspoon salt to the skillet. Cook the vegetable mixture for 5 minutes, stirring occasionally, until lightly browned. Add in the tomatoes and cumin and heat to a simmer, stirring a few times.
3. Cut the chicken into ½” chunks. Season chicken to taste with salt & pepper. Add seasoned chicken to the skillet mixture. Reduce heat to medium, cover and cook 6-7 minutes, stirring occasionally.
4. As the chicken mixture simmers, add egg noodles to the boiling water in the Camp Oven. Cook the noodles 3-4 minutes less than package instructions specify. Noodle should be Al Dente, softened yet still somewhat firm. Drain the noodles and set aside.
5. Discard the water from the Camp Oven and return noodles to the Camp Oven. Add the contents of the skillet to the Camp Oven, along with the sour cream, ¼ teaspoon salt and cilantro leaves. Stir to combine mixture. Spread mixture evenly. Sprinkle with cheese, cover and bake 30 minutes at 350°F until mixture is bubbling and chicken is cooked. I used 24 briquettes under the oven, as I like my noodles pan fried. You can also place 17 briquettes on lid and 8 briquettes under the oven for traditional baking. Enjoy!!!
(Serves 6)
Webisode Index:
0:00 Intro
0:48 Opening
1:12 Pantry Box
2:04 Heat Noodle Water
2:27 Preheat the Skillet
4:02 Al Dente Noodles
4:44 Cooking the Vegetable Mixture
5:23 Cilantro Prep Tip
6:01 Adding the Chicken
6:12 Cover and Cook Chicken Mixture
6:24 Dish Assembling
7:44 Coal Count
7:54 Food Health Options
8:20 Baking the Dish
8:54 Closing
9:15 Outro
10:15 Oxtail Casserole Link
Our Resource Links:
Cast Iron Cookware
Lodge Mfg.
lodgecastiron.com
Camp Chef
campchef.com
Cast Iron Roasted Coffee
WYO Buckin' Beans
wyobuckinbeans.com
Cutlery
Furnace Creek Forge
furnacecreekforge.com
Hunting Guide Services
Wyoming Wildlife Outfitters
wyomingwildlifeoutfitters.com
Game Meat Processing
Big Horn Meat Cutting
bighornmeatcutting.com
King Arthur Flour
Pizza Dough Flour
shop.kingarthurbaking.com/items/high-gluten-flour-3-lb
Music
Epidemic Sound
epidemicsound.com/referral/i3zn3v
Chicken Noodle Casserole
(For a 12” Camp Oven & #9 Skillet)
Ingredients:
2 tsp. canola oil
1 can (28 oz.) crushed tomatoes
1 tsp. ground cumin
1 large red bell pepper, chopped
2 cloves garlic, chopped
1 medium onion, chopped
1 lb. boneless, skinless chicken breast
12 oz. wide egg noodles
1 cup fresh cilantro leaves, stems removed, tightly packed
½ cup sour cream
1 cup shredded mexican blend cheese
salt & pepper, to taste
Directions:
1. Using the Camp Oven, bring to boil 4 quarts salted water. Camp Oven will be used to cook the egg noodles, then emptied.
2. While the water is heating to a boil, heat 2 teaspoons of Canola oil in the skillet. Add chopped bell peppers, onions, garlic and ¼ teaspoon salt to the skillet. Cook the vegetable mixture for 5 minutes, stirring occasionally, until lightly browned. Add in the tomatoes and cumin and heat to a simmer, stirring a few times.
3. Cut the chicken into ½” chunks. Season chicken to taste with salt & pepper. Add seasoned chicken to the skillet mixture. Reduce heat to medium, cover and cook 6-7 minutes, stirring occasionally.
4. As the chicken mixture simmers, add egg noodles to the boiling water in the Camp Oven. Cook the noodles 3-4 minutes less than package instructions specify. Noodle should be Al Dente, softened yet still somewhat firm. Drain the noodles and set aside.
5. Discard the water from the Camp Oven and return noodles to the Camp Oven. Add the contents of the skillet to the Camp Oven, along with the sour cream, ¼ teaspoon salt and cilantro leaves. Stir to combine mixture. Spread mixture evenly. Sprinkle with cheese, cover and bake 30 minutes at 350°F until mixture is bubbling and chicken is cooked. I used 24 briquettes under the oven, as I like my noodles pan fried. You can also place 17 briquettes on lid and 8 briquettes under the oven for traditional baking. Enjoy!!!
(Serves 6)
Webisode Index:
0:00 Intro
0:48 Opening
1:12 Pantry Box
2:04 Heat Noodle Water
2:27 Preheat the Skillet
4:02 Al Dente Noodles
4:44 Cooking the Vegetable Mixture
5:23 Cilantro Prep Tip
6:01 Adding the Chicken
6:12 Cover and Cook Chicken Mixture
6:24 Dish Assembling
7:44 Coal Count
7:54 Food Health Options
8:20 Baking the Dish
8:54 Closing
9:15 Outro
10:15 Oxtail Casserole Link
Our Resource Links:
Cast Iron Cookware
Lodge Mfg.
lodgecastiron.com
Camp Chef
campchef.com
Cast Iron Roasted Coffee
WYO Buckin' Beans
wyobuckinbeans.com
Cutlery
Furnace Creek Forge
furnacecreekforge.com
Hunting Guide Services
Wyoming Wildlife Outfitters
wyomingwildlifeoutfitters.com
Game Meat Processing
Big Horn Meat Cutting
bighornmeatcutting.com
King Arthur Flour
Pizza Dough Flour
shop.kingarthurbaking.com/items/high-gluten-flour-3-lb
Music
Epidemic Sound
epidemicsound.com/referral/i3zn3v
