This casserole is one of my favourite keto meals, so I figured why not make a dehydrated backpacker version of it. It is so full of flavour and fat, leaving you feeling entirely satisfied after your meal, so you can just enjoy the glow of a full belly and a warm fire after a long day of hiking.
Keto Dehydrated Buffalo Chicken Jalapeño Popper Casserole Backpacking Camp Meal Recipe
Ingredients:
- 2 cups cauliflower rice, cooked
- One 10oz can of shredded chicken (or 10oz cooked, shredded chicken breast)
- ¾ teaspoon garlic powder
- ¼ teaspoon onion powder
- 4 strips bacon, cooked and crumbled
- ½ cup Frank’s red hot sauce
- 1 large jalapeño pepper, chopped
- 4 tablespoons butter powder
- 2 tablespoons sour cream powder or heavy cream powder
- ¼ cup freeze dried grated Colby cheese
- 1 teaspoon dried parsley
- ½ teaspoon dried chives
- ¼ teaspoon dried dill weed
- ⅛ teaspoon citric acid (*Or Tru Lemon)
- Freshly ground freshly ground black pepper (to taste)(*No need to add salt as the hot sauce is already salty.)
Directions:
Before getting started, Please note that this recipe makes 2 meals, so all your ingredients will be divided in half to go into 2 separate bags. Season shredded chicken with garlic and onion powder then spread it out on a dehydrator roll sheet, along with the bacon crumbles.
Add all the cauliflower rice and chopped jalapeño to a second dehydrator roll sheet. Turn on the dehydrator and run for 4-5 hours, until everything is completely dry.
Add half the dried chicken and half the cauliflower rice to 2 different pint-sizes ziplock freezer bags (*I like to wash and re-use some Mylar zip bags from commercial backpacking meals but you really have to make sure they are properly cleaned out. I even store them in the freezer just to make sure nothing harmful gets left behind.) Add half all the remaining ingredients to each bag and seal until ready to use. If I’m not using them right away, I’ll store them in my freezer with a food-safe oxygen absorber (like the ones that come in seaweed packages), then remove the oxygen absorber before prepping it.
Around 20 minutes before you plan to eat, add ¼ cup water to the bag and stir. When ready to eat, add boiled water, little by little, stirring to combine until it’s at your preferred consistency. Seal the bag or cover the container if using one and let sit for a couple of minute to let water fully absorb before eating.
Did you give this keto dehydrated Buffalo chicken jalapeño popper casserole backpacking camp meal recipe a try? If so, let me know what you think in the comments. Or if you share any pics on Instagram, tag me so I can see your creations. Bonus points if the photo is out in some beautiful backpacking destination! :)
