This recipe was the one that started my trail cooking website - and convinced me to write my first trail cookbook a couple years ago. Taken from my book 'Freezer Bag Cooking: Trail Food Made Simple'.
You can prepare it two ways - either in a hikers cooking pot or in a quart sized freezer bag. I listed the one pot method here. For the FBC way, put your dry ingredients in the bag and add the hot water/chicken. Stir, seal tightly and insulate for 15 minutes, then fluff and eat.