Combine 500 grams of diced chicken pieces together with 4 rashers of chopped bacon, 1 sliced carrot, 2 diced potatoes & 1 tin cream of chicken soup in a casserole dish (sorry we didn't return it Leanne ;-)

Place in the camp oven covered with tin foil for 45 minutes on a moderate heat.

Make a scone dough with 3 cups of SR flour & 1 UHT cream (200 ml)

Remove foil & cover the casserole with the scones, sprinkle with cheese & continue cooking for 15 minutes until the scones are brown. Mmmmmmmmmm :-P