JudyJB wrote:One more:
Take some boneless chicken breasts and thighs, or just the breasts if you prefer. Brown in a little butter.
While browning, put two cups rice in a buttered cassarole dish, add one can cream of chicken soup, 2.5 cups of water with one boullion cube dissolved, and juice of a lemon. Stir.
Add browned chicken on top of rice mixture, cover, and bake at 325 for 45 minutes or until rice is done. You might need to add a little water part way through if rice gets dry. I also like a little more lemon juice, but this family that is avoiding spicy things might not like this.
That sounds pretty darn good (I especially like the lemon part)...it'd work well in a DO while camping.