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Recipe: Dutch Oven Easy Chicken and Rice (using condensed soup, campfire recipe)

Main Dishes - Chicken, Poultry
DUTCH OVEN EASY CHICKEN AND RICE

2 cups uncooked white rice
2 cans (10 1/2 ounces each) condensed cream of chicken, mushroom, or celery soup, undiluted
4 cups water
4 to 6 boneless, skinless chicken breasts
1 envelope onion soup mix
Grated cheddar cheese (for topping)

Dutch oven size: 14-inch

Stir together rice, cream soups, and water until well blended in Dutch oven. Place chicken over rice mixture and sprinkle with dry soup mix.

Bake 60 minutes at 350 degrees using 10 coals on bottom and 18 on top.

Sprinkle desired amount of cheese over top and let melt before serving.

Makes 4-6 servings
Source: 101 Things to do With a Dutch Oven by Vernon Winterton
MsgID: 171545
Shared by: Betsy at Recipelink.com
Board: Outdoor Cooking at Recipelink.com
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