Dutch Oven Chef: Dutch Oven Recipes & Cooking

Dutch Oven Cooking => Approved Recipes => Main Dishes => Topic started by: DeShawn on April 30, 2018, 02:46:27 pm

Title: Graveyard Chicken
Post by: DeShawn on April 30, 2018, 02:46:27 pm
Graveyard chicken   

This is the original recipe from Nathan Mower. I realized I've become a little bit TOO snobbish about cream soups when I tried this with my modifications and it just wasn't nearly as good. So here it is, back in its unadulterated form, cream of chicken soup and all.

Ingredients

Preparation
Mix the soups, water, and rice in a 12-inch Dutch oven. Sprinkle half of the dry onion soup mix over the mixture. Press the chicken onto the mixture. Sprinkle the other half of the onion soup over the chicken. Cover and cook with 10 briquettes bottom heat and 14 briquettes top heat for one hour, or until the rice is tender and the chicken is done through.