Dutch Oven Creamy Chicken
Shred dried beef and place in bottom of 14" Dutch oven.
Roll chicken breasts and wrap with bacon strip secured in place with a toothpick. Lay rolled chicken breasts on dried beef.
Combine sour cream, cream cheese, and mushroom soup. Mix thoroughly with a wire whip. Pour mixture over chicken breasts.
Bake with 14 coals on top and 10 on the bottom for 30 minutes. Add broth and vinegar and cook for 20 minutes, or until tender with original amount of charcoal.
Serve with rice or noodles.
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