Survival Canned Creamed Chicken or Mushroom Soup Recipes

Chicken or Mushroom Soup Recipes: Survival Canned Creamed Chicken or Mushroom Soup Recipes for Cast Iron Cooking during a power outage. During a disaster, having nourishing meals is essential, and cast iron cooking is a versatile way to make the most of limited resources. This page introduces recipes that require minimal, shelf-stable ingredients—ideal for those preparing for long-term power outages. Whether using a propane camp stove or cooking over an open fire, these recipes make delicious use of cream soups, dehydrated vegetables, pasta or rice, and seasonings, turning stored ingredients into hearty meals.

Survival Canned Creamed Chicken or Mushroom Soup Recipes for Cast Iron Cooking During a Power Outage

• Why Cast Iron is Essential for Disaster Cooking

Cast iron is durable, holds heat well, and can be used on any heat source. Learn why it’s a cornerstone of survival cooking.

• Storable Ingredients for Every Meal

Stock up on essentials like cream of mushroom or chicken soup, dehydrated vegetables, pasta, rice, and seasonings. This section explains what to store and why.

Transitioning to Outdoor Cooking: Tips for Consistency and Flavor

Recipe 1: Hearty Cream of Mushroom and Vegetable Stew with Rice

Combine 1 can of cream of mushroom soup, 1 cup of dehydrated mixed vegetables, 1 cup of rice, 4 cups of water or broth, salt, and pepper in a cast iron pot. Simmer over medium heat until rice is tender and vegetables are rehydrated, around 30 minutes. Add additional seasonings like thyme, rosemary, or garlic powder to taste. Stir occasionally to prevent sticking.

Outdoor cooking can vary in heat and consistency. Therefore, below are tips for maintaining steady temperatures and flavors.

Recipe 2: Chicken and Pasta Casserole with Dehydrated Vegetables

Survival Canned Creamed Chicken or Mushroom Soup Recipes – Adapting Recipes for Limited Supplies.

Recipe 3: Rice and Veggie Pilaf with Creamy Broth

Bring 1 can of chicken or mushroom soup mixed with 4 cups of water or broth to a boil in a cast iron pot. Add 1 cup of rice and 1 cup of dehydrated vegetables, and season with salt, pepper, and dried basil or oregano. Cook on low heat for 20–25 minutes until rice is tender. For extra flavor, sprinkle in Parmesan, if available.

Some protein-rich recipes using storable ingredients complement your disaster preparation page. These recipes include shelf-stable or easily storable protein options like canned meats, dehydrated beans, or powdered eggs.

Recipe 4: Protein-Packed Chicken and Bean Stew with Creamy Broth

Ingredients:

• 1 can of cream of chicken soup
• ½ cup of dehydrated beans (or 1 can of beans if available)
• 1 cup of dehydrated vegetables (carrots, peas, and celery work well)
• 1 cup of rice or pasta
• 4 cups of water or broth
• 1 can of chicken (or 1 cup of dehydrated chicken)
• Salt, pepper, and Italian herbs

Instructions:

1. In a cast iron pot, combine the cream of chicken soup, water or broth, beans, and dehydrated vegetables.
2. Add rice or pasta and season with salt, pepper, and Italian herbs.
3. Bring to a boil, then reduce to a simmer. Stir occasionally to prevent sticking, and cook until the beans, rice, and vegetables are tender (about 30 minutes).
4. Stir in the canned or dehydrated chicken, cooking for 5–10 minutes until heated.

This filling stew is packed with protein from the chicken and beans, offering a balanced, warming meal.

Chicken or Mushroom Soup Recipes

Recipe 5: Creamy Tuna and Noodle Casserole with Veggies

Instructions:

1. Combine the cream of mushroom soup, water or broth, pasta, and dehydrated vegetables in a cast iron skillet.
2. Season with salt, pepper, and a pinch of dill or thyme for added flavor.
3. Bring to a simmer and cook until pasta is al dente and vegetables are tender, stirring frequently.
4. Gently fold in the tuna and cook for 5 minutes until everything is heated.

This casserole-style dish is simple, hearty, and provides a good dose of protein.

Survival Canned Creamed Chicken or Mushroom Soup Recipes for Cast Iron Cooking during a power outage. Survival Canned Creamed Chicken or Mushroom Soup Recipes for Cast Iron Cooking during a power outage.

The Sunflower Chef Invites You to be Creative – Chicken or Mushroom Soup Recipes

Recipe 6: Dehydrated Beef and Vegetable Hash with Creamy Sauce

Ingredients:

• 1 can of cream of chicken or mushroom soup
• ½ cup of dehydrated ground beef or canned beef
• 1 cup of dehydrated potatoes
• ½ cup of dehydrated mixed vegetables
• 4 cups of water or broth
• Salt, pepper, garlic powder, and a dash of Worcestershire sauce (if available)

Instructions:

1. Mix the cream soup, water or broth, dehydrated beef, potatoes, and mixed vegetables in a cast iron pot.
2. If desired, season with salt, pepper, garlic powder, and Worcestershire sauce.
3. Bring to a boil, then reduce to a simmer, stirring occasionally, until the potatoes and vegetables are tender (about 20–25 minutes).
4. If the mixture is too thick, add more water or broth until you reach the desired consistency.

This beef hash is hearty and protein-rich, perfect for satisfying hunger in challenging conditions.

Recipe 7: Protein-Rich Lentil and Rice Stew

Ingredients:

• 1 can of cream of mushroom soup
• ½ cup of dehydrated lentils (or 1 can of lentils, drained)
• 1 cup of rice
• 1 cup of dehydrated mixed vegetables
• 4 cups of water or broth
• Salt, pepper, and dried thyme or rosemary

Instructions:

1. Mix the cream soup, water or broth, lentils, rice, and dehydrated vegetables in a cast-iron pot.
2. Season with salt, pepper, and dried thyme or rosemary for flavor.
3. Bring to a simmer, stirring occasionally, and cook until the rice, lentils, and vegetables are tender (about 25–30 minutes).

Lentils add a plant-based protein source to this comforting stew, making it a satisfying meal.

These recipes enhance your survival food repertoire with protein options that are easy to store, nutritious, and perfect for outdoor cooking.

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