Cheesy Chicken Bacon Ranch Stew (dutch oven or cast iron)

Cheesy Chicken Bacon Ranch Stew
3 chicken breasts, diced (approx. 3 cups)
8 slices bacon, diced
2 Tbsp. EVOO
3 cups potatoes, diced
1 1/2 cups carrots, sliced
1 medium onion, diced
4 Tbsp. butter (1/2 stick)
1 cup flour
1 Tbsp. ranch dip mix (I use Uncle Dan's)
2 Tbsp. parmesan cheese
1 tsp. pepper
1 tsp. salt
1/2 cup water
2 cups cheddar cheese, grated
     Preheat the oven to 350 degrees.  In a hot cast iron skillet add the EVOO and cook the bacon pieces.  Remove the crispy bacon and set aside.  In a gallon sized ziploc bag combine the flour, ranch mix, and parmesan cheese.  Add the chicken to the mix and toss to coat.  Shake off the excess flour mix and brown the chicken pieces in the bacon grease and oil.  Remove the skillet from the heat, take the chicken out and set it aside.  In the bottom of the skillet layer the vegetables.  Onions first, then potatoes, then carrots.  Pour the 1/2 cup of water over the vegetables.  Sprinkle with the salt and pepper.  Slice the butter into 4 pieces and place on top of vegetables.  Next add the chicken layer and then the bacon on top.  Cover with foil tightly and bake for 45 minutes.  Remove the foil, add the cheese on top and place back in the oven for 10 minutes.

This would be fun to make in a dutch oven for camping, I just need some help figuring out the amount of coals needed on the bottom and the lid to reach the right temperature and cooking time. :)