Tonight I convinced the wife to be a guinea pig for me and test out a new dutch oven recipe for me.
The recipe is pretty simple, I’ve seen variants of it everywhere, but this is the first time I’ve tried it.
Sure smells good… can’t wait to taste it!
Baked Chicken and Rice Recipe (1310)
That does sound good. But sounds like it will feed a small army. Thanks for sharing the recipe! I have a similar one you might like.
Potato Chicken Casserole
¼ lb Bacon, cut into chunks
2 boneless Chicken breast halves, cut into bite size chunks
1 medium Onions, chopped
2 tsp Poultry Seasoning
6 medium Potatoes, peeled and cut into bite size chunks
1 (10 oz) can Cream of Chicken Soup
1(10 oz) can Cream of Celery Soup
1 cup Sour Cream
½ tsp Garlic Salt
Salt and Pepper to taste
2 cups shredded Cheddar cheese
Heat a 10-inch 5qt. Dutch Oven until hot.
Fry Bacon until brown.
Add Chicken, Onions, Poultry Seasoning. Stir and cover until onions are translucent and chicken is tender.
Add Potatoes. Stir in Soups, Sour Cream, and remaining seasonings. Salt and Pepper to taste.
Cover and cook for 60 minutes at 375 degrees. Or until potato is done. Stir every 20 minutes.
When done, cover top with cheese and replace lid. Let stand until cheese is melted.
You can also substitute Cream of Celery for Cream of Mushroom or a second can of Cream of Chicken or more sour cream for variety.
Oh wow… that does sound tasty! I can’t wait to try it out! Thanks Mike!
Both of those look like great recipes that I’ll need to add to my quickly growing DO cookbook.
Kevin – approximately people does that Baked Chicken & Rice feed?
I’ve got a 14″ (8 qt) DO. Either of you guys have any good methods to scale recipes to fit other sized DO’s?
That meal served us well as a family of 4 with a bit left over for lunch the next day. I would estimate, with a little more chicken, and that amount of rice, it would easily feed 6 people — possibly 8 depending on serving size. I did this in a 12″ oven and it worked very well. As for scaling recipes, you could probably half the ingredients and end up with it feeding 4 tops.
The one thing I learned in this exercise is to stay on top of your coals… be ready with a fresh batch of coals when you have a 90 minute cooking time.
The other recommendation that I was given was on the number of coals dependent on the size of the oven.
DO diameter X 2 = total # of coals.
1/3 of coals on bottom, 2/3 on top.
So… 12″ oven = 12 X 2 = 24 coals total.
8 coals on bottom, 16 coals on top.
I know there are other methods and charts for temperatures, but that one seemed to work ok for me.
-KHD