Chicken With Biscuits Dutch Oven Recipe
1 1/2 to 2 pounds boneless chicken breast halves, cut in large chunks
1/2 cup chopped onion
1 cup chopped celery
1 can (10 3/4 ounces) condensed cream of chicken or cream of chicken and mushroom soup, undiluted
1 jar (12 ounces) chicken gravy
1/4 teaspoon poultry seasoning
1/2 teaspoon dried leaf thyme
Dash black pepper
2 cups frozen mixed vegetables
6 to 8 Pop and Fresh Biscuits, your favorite
Tastes like you spent hours cooking!
Directions:
In your 12″ Deep Dutch Oven preheat and oil then layer the chunks of uncooked chicken breasts with chopped onion and celery. Combine the soup and gravy with poultry seasoning, thyme, and pepper; pour over the chicken. Add mixed vegetables frozen is OK to use I think they work better because they do not come out mussy. You can take pop and fresh rolls and add them now too. Do leave a little room for the rolls to grow. Put the lid on and cook till everything is done. You might want to oil the lid before you put it on so the rolls do not stick to the lid. Put 15 briquettes on the top and 10 on the bottom. It should take about 1 hour to cook.
Serves 6
Chicken With Biscuits Dutch Oven Recipe
