So my https://secure.lodgemfg.com/storefront/product1.asp?menu=logic&idProduct=3948 dutch oven is all seasoned and cooking like a champ – and I went hunting for a new recipe. I came across http://papadutch.home.comcast.net/dutch-oven-recipes.htm#Recipes this site, and decided to try a variation of the “Chicken and Potato Delight”. The recipe as given is quite a lot, so I knocked it down a bit – and rather than dig a fire pit in the backyard, I cooked it on and in the oven.

4 boneless, skinless chicken breasts
1/2 lb. bacon
1 cup grated cheddar cheese
1 medium yellow onions; diced
1 cup fresh mushrooms; sliced
1 tsp. seasoning salt
1 tsp. poultry seasoning
1/2 tsp. garlic salt
6-7 medium potatoes; peeled & sliced
(1) 10 ½ oz. can cream of mushroom soup
1 lb. frozen broccoli
salt and pepper to taste

Stovetop (Medium)

Heat dutch oven 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 the seasoning salt to the bacon. Stir, then cover and cook until onions are translucent and chicken is tender. Add potatoes, stir in soup and the remaining seasonings. Salt and pepper to taste.

Oven (350 degrees)

Cover and cook for 45-60 minutes. Stir every 10-15 minutes. When done, stir in frozen broccoli, cover with cheese and replace lid. Let stand until cheese is melted.

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My only regret is in not draining off the excess bacon grease before adding the potatoes (I’ll remember that next time – that sort of thing doesn’t seem to be important amongst people who write “camp” recipes). The finished product tasted fantastic, but I think I felt my cholesterol level jump up a few hundred points.