Chicken & Stuffing.....in the Dutch Oven

After a couple days of nice weather...I am ready to break out the Dutch Ovens!! I just found this recipe on the D&B Supply Blog. Thinking this could be put to good use...so putting it here for safe keeping!! I see a sturgeon trip meal here... Chicken and Stuffing This is an excellent main dish that is always a hit. A whole, store bought BBQ chicken can be used instead of fresh chicken. The chicken can be cut up at home and frozen for use later. This recipe can be multiplied to feed a large crowd with great results. What You Will Need 12 Inch Dutch Oven 16-18 Regular Coals - Top 6-8 Regular Coals - Bottom Ingredients 1 Can Chicken Broth 1-2 Boxes Stuffing Mix (Stove Top or Pepperidge Farms) 1 Can Mushroom Soup 1/2 Cup Shredded Carrots 2 Tablespoons Butter 1 Can Mushrooms (sliced, do not drain) 1/2 Cup Sour Cream 1/2 Cup Milk 1 Stalk Diced Celery Chicken 4-6 Boneless Chicken Breasts or 8-10 Thigh Pieces or Whole BBQ Chicken Directions Combine the stuffing, butter and 1/2 of the chicken broth in a large bowl. Let stand two minutes. Fluff with a fork. Use two boxes or a larger canister if more stuffing is desired. If raw chicken is used, brown chicken in a small amount of oil in the bottom of a 12 inch Dutch Oven. Cook until the chicken just runs clear, cool and dice. A cooked BBQ chicken from the store can be boned, cut into chunks *use a pair of kitchen shears) and put in the bottom of the Dutch Oven. Sprinkle chicken with seasoning salt. Combine soup, milk, mushrooms, shredded carrots, diced celery and sour cream. Pour over the chicken. Spoon the dressing evenly over the top of the chiken. Bake 35-40 minutes until soup is bubbly and the dressing has browned. Enjoy! The Cast Iron Cowboys Dave, Pam & Jason Monson