It’s easy to whip up this recipe in the small galley and everyone loves the creamy mixture with its buttery topping.
2 or 3 cans, 10 ounces each, chunk chicken
15.5-ounce can sliced carrots, drained
15.5-ounce can sliced green beans, drained
1 can condensed cream of chicken soup
2 tablespoons cornstarch
2 cups self-rising flour
½ teaspoon baking soda
1 stick butter, melted
1 ½ cups buttermilk
Heat oven to 400 degrees and grease a 9 X 13-inch casserole. Drain liquid from chicken and vegetables into a 2-cup measure and add water to make 1 1/2 cups liquid. Arrange drained chicken and vegetables in a sprayed casserole or Dutch oven.
In a bowl, whisk together 1 ½ cup liquid, soup and cornstarch. Pour evenly over chicken mixture. Dry the bowl with paper towels (it's OK if it's not real clean) and whisk together self-rising flour, soda, melted butter and buttermilk. Pour batter oven chicken mixture. Bake about 40 minutes or until a golden crust forms on top. Makes 8 servings.
Stovetop method: Using a large, heavy, deep, cold skillet, proceed as above. Cover and place over a low burner and cook without peeking 25 minutes, then cover and cook (uncovering as little as possible) until filling is thickened and creamy topping is springy to the touch. Topping will not brown.
Campfire method: Grease a Dutch oven and proceed as above. Cover and place oven in well-started coals, piling them up sides and on top. After 25 minutes, check for doneness. Topping does not get brown.
Cook's note: Many RV and camp cooks carry a "kitchen torch", a small propane blowtorch device used by professional chefs to melt sugar on creme brulee. It can be passed lightly over toppings to brown them. The blowtorch from the toolbox can also be used. Use a light touch so you don't burn it.
See lots of Janet Groene's galley-ready recipes at
and, to save money and shave calories by making your own trail mixes, go to