Chicken Broccoli Rice Casserole

2 cups cooked rice (any kind)

2 small cans of cream of chicken soup

splash of milk (I used about 1/4 cup)

2 cooked chicken breasts (I used rotisserie which has more flavor)

1 head of broccoli, chopped into small pieces

1/2 stick of butter, melted

1 cup breadcrumbs (any kind)

salt and pepper to taste

1. Shred cooked chicken breasts or break rotisserie chicken into small pieces.

2. Dump cream of chicken into the dutch oven, along with a splash of milk to thin. Add cooked rice, uncooked broccoli, and chicken. Stir until well mixed. Add more milk until the desired consistency is reached.

3. Melt the butter. I did this at home in the microwave, but if you are camping, consider using olive oil instead, or melting butter on a camp stove. Mix breadcrumbs with melted butter, adjusting the amount of butter or crumbs until the consistency is right; there shouldn't be leftover liquid, but all the crumbs should also be coated.

4. Spread the crumbs evenly over the casserole mix. Cook with normal amounts of coals (I did 8 on bottom and 12 on top) for about 20 minutes until everything is heated through and the broccoli is softened somewhat. Then move all the coals to the lid (or supplement with fresh coals) for another 10 minutes to "broil" the mixture and brown the breadcrumbs. The casserole is done when the breadcrumbs are thoroughly browned and everything is heated through, with the broccoli becoming tender. Serve warm and enjoy.