Recipe: Dutch Oven Smothered Chicken - Original recipe... (aka, caused by an accident)
2 boneless, skinless chicken breasts
vegatable oil
2 (10.5 oz) cans cream of mushroom soup
1.5 cans water (would recommend 1 can)
Frozen hash browns
Salt and pepper, if desired.

Put just enough oil to cover the bottom of the oven. Warm the oil over DO size plus 2-3 coals. Once oil starts bubbling, add chicken. Turn oven 1/3 rotation at least every 10 minutes, and reposition chicken (to prevent sticking) with each ratation. After 2 turns, chicken should be brown. Turn chicken over. Repeat for 2 turns on other side.

Once chicken is done, pour in mushroom soup and about 3/4"-1" layer of hash browns. Salt and pepper, if desired. Then add water. Put DO size plus 2-3 coals on lid (the coals on bottom should be burned down, so they can probably be left alone. If necessary, add fresh ones to get the mixture boiling). Cook for about 1 hour, turning every 10-15 minutes (more often if heat is uneven). Serve by placing chicken on plate and scooping potato mixture onto chicken.