Monday, July 26, 2010

Dutch Oven Chicken and Potatoes

Ingredients to feed a family of 6 with lots of leftovers!
12 chicken tenders
9 potatoes
6 carrots
1 onion
1 can cream of mushroom soup
1 can cream of chicken soup
1 1/2 cups sourcream
3-4 cups grated cheddar cheese
salt and pepper

Slice onion into rings. Peel and slice potatoes and carrots. Mix together soups, sourcream and salt and pepper. Layer ingredients in a 12" well seasoned dutch oven as follows. Seperated onion rings, chicken tenders, 1/2 of the potatoes and carrots, half of the soup mixture, half of the cheese, the rest of the potatoes, the rest of the soup mixture and the rest of the cheese. Use charchoal briquettes to cook. 10 briquettes on the bottom with 14 briquettes on the top. Cooks in about 1 - 1 1/2 hours. When potatoes and carrots are tender remove dutch oven from coals and let sit for 5-10 minutes. Soup/sauce will thicken as it cools. CAUTION!!! Dutch Oven is very hot including the handle!
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