Chicken And Potato Delight

Chicken And Potato Delight
You can cook this inside youre house in a cooking pan as well as cooking outside in a dutchoven also.

8-10 boneless, skinless chicken breasts
1/2 lb. bacon
2 medium yellow onions; diced
1 1/2 cup fresh mushrooms; sliced
12-14 medium potatoes; peeled & sliced
(1) 10 ½ oz. can cream of chicken soup
(1) 10 ½ oz. can cream of mushroom soup
1/2 tsp. garlic salt
1 1/2 tsp. seasoning salt
1 1/2 tsp. poultry seasoning
salt and pepper to taste
1 T. of liquid hickory smoke
1 cup sour cream
3 cups grated cheddar cheese

Heat a 12" deep Dutch oven using 18-20 briquettes bottom until hot. Cut bacon into 1 inch slices. Add to hot oven and fry until brown. Cut chicken breasts into bite size pieces. Add chicken, onions, mushrooms, and ½ tsp. of the seasoning salt to the bacon. Stir, then cover and cook until onions are translucent and chicken is tender. Add potatoes. Stir in soups, sour cream, and the remaining seasonings. Salt and pepper to taste. Cover and cook for 45-60 minutes using 8-10 coals bottom, and 14-16 coals top heat. Stir every 10-15 minutes. When done, cover top with cheese and replace lid. Let stand until cheese is melted.

Variation: Stir in 1 lb. frozen peas or broccoli florets prior to topping with cheese.

I usually cook this in a 14" 9 Quart dutch oven. And I increase my potatoes,to about 18 depending on the size of the potatoes. And I use the big cans of soup, and add 1 T. of minced Garlic, 3 onions instead of 2. And I use 1 lbs of bacon, and increase the cheese to cover the top of the mix in the dutch oven.

Posted by: Randy Patten