This classic American casserole works beautifully in a camp Dutch oven. It is easy to prepare since the pasta and chicken are already cooked (perfect way to use leftovers!). Cream cheese makes the sauce smooth and parmesan adds light cheesy flavor but doesn’t steal the show from the pasta, veggies, and chicken.
Place a 12-inch camp Dutch oven over a pile of hot charcoal (about 25) and add oil. When oil is hot and shimmering, add diced onions. Sauté for several minutes until the onion starts to turn translucent, about 5 minutes.
Add mushrooms and sauté until they are soft, about 4 minutes.
Add celery and sauté until they are soft, about 3 minutes. Add garlic and stir for a minute.
Stir in dried chives.
Deglaze with white wine. Stir constantly until wine is reduced by half. Remove from heat.
Fold in diced chicken and cooked pasta. Cover and remove from heat while preparing the cheese sauce.
Prepare Sauce
Make a pile of hot charcoal, about 20, and place a 10-inch camp Dutch oven over the heat. Add butter and salt. When butter has melted and is bubbling, whisk in flour. Stir constantly for 2-3 minutes until roux starts to turn golden brown.
Gradually add chicken stock, stirring constantly, then add milk. Stir until sauce thickens up, about 3 minutes. Remove from heat. Add cream cheese and stir until it has melted and is incorporated into the sauce. (A few lumps are ok.)
Add 1 1/2 cups grated parmesan and stir until cheese has melted.
Pour sauce over chicken and pasta.
Crunchy Topping
Mix Panko breadcrumbs and 1/2 cup shredded parmesan together in a small bowl. Sprinkle mixture over the top of the chicken and pasta. Cover and bake 350 degrees Fahrenheit by placing 15 hot charcoals in a circle around the lid and 10 hot charcoals in a circle that fits underneath the 12-inch Dutch oven. Bake for 20-30 minutes until topping is golden brown and sauce is bubbling up.
Serve with diced onions sprinkled across the top. Enjoy!