Camp Oven Chicken Parm Casserole

Name: Camp Oven Chicken Parm Casserole
Prep time: 5 min
Cook time: 30 min
Ingredients: 1 kg cooked crumbed chicken tenders ((or nuggets if that’s what you’ve got)); 1 jar passata or tomato-based pasta sauce; 500 gm grated cheese ((tasty, mozzarella, or a mix))

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Prep Time: 5 minutes

Cook Time: 30 minutes

Servings: 6

campfire meal

Ingredients

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1 kg cooked crumbed chicken tenders ((or nuggets if that’s what you’ve got))1 jar passata or tomato-based pasta sauce500 gm grated cheese ((tasty, mozzarella, or a mix))

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Instructions

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Step 1

Chop the chicken:Cut your crumbed chicken tenders into thirds so they’re easy to layer and scoop out later.

Step 2

Layer it up:In your camp oven or Dutch oven, layer the bottom with chicken pieces, spoon over some sauce, then scatter cheese on top. Keep layering until it’s all in—finish with a generous hit of cheese.

Step 3

Bake it by the fire:Cover the camp oven and bake over hot coals or on a grill plate. You want steady heat underneath and a few coals on top if possible. Cook for around 25–30 minutes or until it’s hot, the cheese is melted, and the top is golden and bubbling.

Step 4

Serve it up:Scoop straight from the pot and serve with crusty bread. No sides needed—but if you’re feeling flash, add a salad.

Step 5

💡 Camping Tip:Use foil under the base of the camp oven for easier clean-up, especially if your sauce gets a little enthusiastic.