12" Dutch oven
4 chicken breasts cut into chunks
6-8 potatoes, peeled and sliced
2-3 carrots, peeled and sliced
seasoned salt
parsley
1 can cream of chicken soup
1/2 cup milk
1/2 cup sour cream
Place the chicken breasts in the bottom of a dutch oven. Season with seasoned salt and parsley. Layer the potatoes and carrots. Heavily season with seasoned salt, pepper and parsley. In a bowl, mix the soup, milk and sour cream. Spread on top of potatoes and carrots. Bake at 350° for 1 to 1 1/2 hours, or until chicken is cooked and potatoes are tender. Serves 6-8.
I found this recipe on dutchovenmadness.blogspot.com
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