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Monday, December 05, 2005

Dutch Oven Chicken With Potato"Robin's Adventures In Camping Equipment"

8-10 boneless, skinless chicken breasts 1 cup sour cream
2 medium yellow onions; diced 1 1/2 tsp. seasoning salt
1/2 lb. bacon 3 cups grated cheddar cheese
1 1/2 cup fresh mushrooms; sliced 1 1/2 tsp. poultry seasoning
12-14 medium potatoes; peeled & sliced 1/2 tsp. garlic salt
(1) 10 ½ oz. can cream of chicken soup salt and pepper to taste
(1) 10 ½ oz. can cream of mushroom soup

Heat a 12" deep dutch oven with 18-20 briquettes on bottom until hot. Cut the bacon into 1 inch slices. Add to already hot oven and fry until brown. Cut up chicken breasts into bite small pieces. Add your chicken, onions, mushrooms, and ½ tsp. of the seasoning salt to the bacon. Give it a stir, then cover and cook until onions are translucent and chicken is ready. Add in your potatoes. Stir in both soups, sour cream, and all the remaining seasonings. Salt and pepper it to taste. Cover it and cook for 45-60 minutes using 8-10 coals on bottom, and 14-16 coals on top heat. Stir every 10-15 minutes. Once its done, cover the top with cheese and replace the lid. Let it sit until cheese is melted.

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