Byron's Dutch Oven Recipes

Baked Chicken And Rice

2	cups long grain rice	3	cloves garlic; minced
1	can cream of mushroom soup	1	Tbs. worcestershire sauce
1	can cream of chicken soup	2	cans water
1	cup sour cream	8-10	pieces of chicken
1	small onion; diced	2	tsp. poultry seasoning
1	stalk celery; diced		salt and pepper to taste

To a 12" Dutch oven add rice, soups, sour cream, onion, celery, garlic, worcestershire, and water. Stir to mix. Season chicken with poultry seasoning and salt and pepper then place over top of rice mixture.

Cover Dutch oven and bake using 10-12 briquettes bottom and 14-16 briquettes top for 90 minutes.

Serves: 8-10

[ Back ]