Creamy Chicken Rice Dutch Oven Recipe

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Ingredients:4 boneless chicken breasts

1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
1.5 Cups white rice
1.5 Cups water
1 package dry onion soup mix
Instructions:Mix three cans of soup, rice, and water in dutch oven.
Cut each chicken breast in half lengthwise.

Arrange chicken pieces on top of rice.
Sprinkle onion soup mix on top.
Bake for 75 minutes at about 300 degrees.

Check every 30 minutes - add more water if it seems to need it.

Serves 4 to 6.
All recipes use a 12-inch dutch oven, unless specified.
If no temperature is listed, use 350 degrees.
See Heat Settings page for temperature and coal placement
for Frying, Stewing, Roasting, Baking, and Simmering.

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