Dutch Oven Chicken
By: Anonymous
Published: Sunday, December 20, 2009 - 1:21am

Ingredients




6 skinned chicken breasts
1 whole onion, sliced
1 green pepper, sliced
6 ounces Sizzlean brown sugar bacon
1 cup buttermilk
1 can cream of chicken soup
1 can mushroom soup
6 ounces fresh mushrooms
4 lg. potatoes, skinned
6 carrots, skinned
1/4 teaspoon garlic salt
2 tablespoons oil

Preparation

1 Saute the onion, green pepper, bacon and mushrooms in the oil in a Dutch oven for 4 minutes. Add the sliced potatoes and sliced carrots and cook for another 4 minutes. Add the rest of the ingredients and cook slowly for about 1 1/2 hours or until the potatoes are nice and soft. Make sure you stir about every 15 minutes.