1 roll heavy duty foil
5 peeled carrots, cut into ½-inch slices
1 can peas, drained
1 can whole sweet corn, drained
1 lb. bacon, sliced into 1-inch pieces
4 skinless, boneless chicken breasts, cut in ½-inch strips
3 large, peeled potatoes, cut into 1-inch pieces
salt and pepper, to taste
1 t. garlic powder
1 t. onion powder
1 t. chicken broth, dissolved into 1 c. hot water
Cook bacon in skillet until done; drain and set aside. Tear off pieces of foil, 18 inches long (8 pieces total, you will use double layers of foil). Add vegetables, dividing between each pack. Add in the following order: potatoes on the bottom, carrots, and then peas and corn on top. Divide the chicken equally between the packs and top with bacon. Stir seasonings into cup of broth. Fold foil to make a pouch; pour ¼ c. broth into pouch and seal tightly. Place into campfire and cook for 30 minutes. Remove from fire, open and enjoy. Makes 4 servings.
Ann Brown, Niles
