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Baked Chicken and Rice in a Dutch Oven

2  cups long grain rice

3  cloves garlic; minced

1  can cream of mushroom soup

1  Tbs. worcestershire sauce

1  can cream of chicken soup

2  cans water

1 cup sour cream

8-10 pieces of chicken

1 small onion; diced

2 tsp. poultry seasoning

1 stalk celery; diced

salt and pepper to taste

To a 12″ Dutch oven add rice, soups, sour cream, onion, celery, garlic, worcestershire, and water. Stir to mix. Season chicken with poultry seasoning and salt and pepper then place over top of rice mixture.

Cover Dutch oven and bake using 10-12 briquettes bottom and 14-16 briquettes top for 90 minutes.

8-10 servings

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This entry was posted on Monday, September 21st, 2009 at 1:05 am and is filed under Baked Chicken Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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