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.