Chicken And Potato Dutch Oven Delight
8-10 boneless, skinless chicken breasts
1/2 lb. bacon
2 medium yellow onions; diced
1/2 cup fresh mushrooms; sliced
12-14 medium potatoes; peeled & sliced
(1) 10 ½ oz. can cream of chicken soup
(1) 10 ½ oz. can cream of mushroom soup
1 cup sour cream
3 cups grated cheddar cheese
1 1/2 tsp. seasoning salt
1 1/2 tsp. poultry seasoning
1/2 tsp. garlic salt
salt and pepper to taste
Heat a 12″ deep Dutch oven using 18-20 briquettes bottom until hot. Cut bacon into 1-inch slices. Add to hot oven and fry until brown. Cut chicken breasts into bite-size pieces. Add chicken, onions, mushrooms, and ½ tsp. of the seasoning salt to the bacon.
Stir, then cover and cook until onions are translucent and chicken is tender. Add potatoes. Stir in soups, sour cream, and the remaining seasonings. Salt and pepper to taste.
Cover and cook for 45-60 minutes using 8-10 coals bottom, and 14-16 coals top heat. Stir every 10-15 minutes. When done, cover the top with cheese and replace lid. Let stand until cheese is melted.
Variation: Stir in 1 lb. frozen peas or broccoli florets prior to topping with cheese.