Items Needed:

2 cups	diced chicken, turkey or tuna
1 bag	(12 oz) wide egg noodles
1 can	(10 oz) mushroom soup
1 cup	grated cheddar cheese
2 bunches	broccoli (or 1 can of peas)
12"	Dutch Oven (serves 6-8)
25	briquettes (8 bottom/17 top)
	cook for 30-40 minutes
knife, cutting board, can opener, pot to boil water in, and foil also needed.

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1. Boil water in separate pot, add noodles to boiling water, cook until soft, and drain excess water.
2. Line inside of oven with foil, and place oven on top of 8 hot briquettes.
3. Chop broccoli and open soup can. Add all ingredients to Dutch oven and mix together, taking care not to tear foil.
4. Cover oven with lid, place 17 hot briquettes on lid, and cook for 30-40 minutes.