Recipe: Dutch Oven Chicken and Rice - Given to me by Sue Ellen Tomlinson
Use the following proportions based on the number of people being fed and the size of the Dutch Oven. 1 chicken breast per adult is about right. Double for 12" Dutch Oven.
1 can (10.5 oz) cream of mushroom soup
2 cans water (just use the soup can) or chicken broth (for extra flavor)
1 can white or brown rice
2 boneless, skinless chicken breasts
Pour all ingredients into the Dutch Oven, with the chicken last (and therefore on top). Cook at 350 degrees until the chicken is done and the rice has absorbed all of the water.
Normally, this recipe would be doubled to cook in the 12" Dutch Oven we were using, but we didn't see the point in doubling it for just the two of us. It's also a very hearty meal, so count two people with small appetites as one for the recipe.
Use the following proportions based on the number of people being fed and the size of the Dutch Oven. 1 chicken breast per adult is about right. Double for 12" Dutch Oven.
1 can (10.5 oz) cream of mushroom soup
2 cans water (just use the soup can) or chicken broth (for extra flavor)
1 can white or brown rice
2 boneless, skinless chicken breasts
Pour all ingredients into the Dutch Oven, with the chicken last (and therefore on top). Cook at 350 degrees until the chicken is done and the rice has absorbed all of the water.
Normally, this recipe would be doubled to cook in the 12" Dutch Oven we were using, but we didn't see the point in doubling it for just the two of us. It's also a very hearty meal, so count two people with small appetites as one for the recipe.
posted by siredge at 3:27 PM
1 Comments:
Thanks for the recipes - as I mentioned, I love dutch oven cooking, so I'll have to add these to my list to try!
Post a Comment
<< Home