Creamy Chicken and Vegetables

by Steven Knapp

Creamy Chicken and Vegetables Recipe 3 lbs chicken breast 1 cup of flour 1/4 oil Season all, pepper, salt 5-6 potatoes 5-6 carrots 1 onion 1 can of cream of chicken 1 can of cream of mushroom 1/2 cup of milk Feeds 4-5 hungry people. Start your coals and place them under the dutch oven to start heating it. Quarter the chicken breasts. Pour one cup of flour, season all, salt, pepper into a large bag. Drop the chicken breasts into the bag and coat them. Add about 1/4 cup of oil to the bottom of the dutch oven. Add the chicken to the dutch oven. Brown the chicken on both sides, not necessarily to cook through. While that is browning cut up the vegetables. Once the chicken has browned, add the vegetables and cook for another 10-15 minutes. Make sure the dutch oven has fresh coals on the bottom so that it is very hot. The steam should cook the vegetables and the rest of the meat. Check every so often to make sure that no food is burning and to stir the food and then cook for another 15 minutes. Mix the can of cream of chicken, can of cream of mushroom, and the half of cup of milk together. Add this mix to the chicken and vegetables. Let that cook for another 10 minutes and stir it once in between. This ended up tasting fantastic. Enjoy!