Friday, January 13, 2012

Dutch Oven Chicken with Vegetables

It was obvious this recipe was meant for a crowd, but we made it for three.  There was a lot of sauce!  Of course, that made it delicious.  And even though we made it for three, there were a lot of leftovers; it was closer to eight servings.  When we try the other variations, I think we'll add more vegetables just for the fun of it, to help even out the proportions.
Dutch Oven Chicken and Vegetables Casserole

1/2 pound chicken per person
1/2 pound vegetables per person - equal parts potatoes, carrots, and celery (all cut up)
2 onions - chopped
1 bell pepper - chopped
2 cans cream of mushroom soup
2 cans cheddar cheese soup
seasoning to taste

Brown the chicken in a 14" Dutch oven.  Add the vegetables.  Mix together the cans of soup and pour over the chicken and vegetables.  Season to taste.  Cook until tender, about 1 hour.

Note: also good with cubed turkey or beef instead of the chicken.

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