While mixing ingredients, cook bacon crisp. July 14, 2018 By Janet Bowman Filed Under: Dutch Oven, Recipes, Sides, Hi Janet, , TX While potatoes are ... cook the raw chicken in the oven at 350°F ... dish. Stir in cream style corn, chunks of chicken or turkey, and cream.Cook ... if desired. Launched by Major Tom. 12 oz. Remove from pan and set aside. In a bowl, mix the soup, milk and sour cream. Follow the directions on ... a family favorite! Bake at 350° for 1 to 1 1/2 hours, or until chicken is cooked and potatoes … Add 4 pounds shredded hash brown potatoes. Add one tablespoon of flour, stirring to incorporate. 1 can Cream of Mushroom soup (you can also use a can of soda, chicken broth, etc.) Spoon over about 1/3 of the mushroom leek mixture from the skillet. Stir in cream and more salt and pepper to … 1. Add the cream and thyme. Select all that apply to you below. Add potatoes, onions, baby carrots and chicken to Dutch oven and mix with soup. Add the mustard, vegetable stock bouillon packet, and water. Over medium high heat, in a 12-inch bottom skillet, melt butter and olive oil. Working with the same skillet, add shallots and cook until translucent. In a large bowl, mix the soup, sour cream, onion, milk, cheese and salt and pepper. Dutch Oven Alaskan Blueberry Cake from Scratch ». Allow it to melt completely. Add 1 quart of milk to potatoes and heat, and then blend in the salt, pepper and parsley. Spoon in and smooth out potato mixture in 12 " Dutch oven or cast iron pan for smoker, indoor~ 6 qt enameled Dutch oven, or 9 x 13" baking dish. Spray a 12 quart cast iron Dutch oven with cooking spray. 2 medium onions, chopped. Keep repeating layers until oven is full. Add onion, garlic, salt, pepper and 1/2 of melted butter. Stir until well combined. Otherwise, make a green salad, tomato onion salad or serve with steamed or roasted vegetables like broccoli, Brussels sprouts or cauliflower. of the seasoning salt blend. In a Dutch oven or ... onions, pepper, and potatoes for 5 minutes, adding garlic ... tender. Add 2 cans of cream of chicken soup and 1 1/2 cups sour cream. Layer the potatoes and carrots. Remove bacon but leave grease in Dutch oven. Spoon in and smooth out potato mixture in 12 " Dutch oven or cast iron pan for smoker, indoor~ 6 qt enameled Dutch oven, or 9 x 13" baking dish. Repeat until all ingredients are layered. Drain about half of the bacon grease, and add the potatoes. When the Dutch oven is hot add the bacon and heat until fully cooked. I saved your page and I’ll try this as soon as possible. Layer potatoes, onions, cheese, bacon, mushrooms, and salt and pepper, then dot with butter. Cut bacon into small pieces and brown in a Dutch oven. Return chicken to the pan and add the potatoes. Make sure the last layer of cheese is on top. Sprinkle onion soup mix on top. how to make creamy potato soup- BACON- Cook bacon in a Dutch oven, remove and reserve about 2 Tbsp grease. 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. Chicken legs, potatoes, mushrooms, green pepper, red pepper, orange pepper and red onion, smothered with cream of chicken soup. This box has 3, 3 pound packages inside. Bake for 75 minutes at about 350 degrees. Finally, although this recipe makes a big batch as in enough to do a 12″ Dutch oven or full 9 x 13″ pan, it is easily halved.  So, give it a try…smoke em’ if you’ve got one or throw it on over the coals in a Dutch oven.  Any way you make it, it’s all good. cans of cream of mushroom soup, or your preference. Sign up for a serving of our latest product news, promotions, nutrition info, kitchen inspiration, and our tastiest recipes in our monthly Recipe Club. We got ours at Costco. This recipe isn’t for the faint of “heart” if you get the drift.  You can certainly use reduced fat sour cream, reduced fat cream soup, less butter, and no bacon.  But, in its true full fat glory it is sinfully delicious. Serves 4. Instructions. Potatoes: Boiling the sliced potatoes for a couple of minutes makes this recipe quick as the potatoes don’t have to cook as long and they’re already warm going into the oven. Dutch Oven Scalloped Potatoes. 2. Layer potatoes, onions, cheese, bacon, and spices then dot with butter. Add wine and deglaze the bottom of the pan. Sauce: These cheesy scalloped have a quick and easy shortcut white sauce to save time (and effort). Bake for 20 minutes at 350°F. We used propane powered camp chefs at this point. Once browned add in the potatoes and stock and cook until the potatoes are tender. Season chicken and cook in small batches until chicken is mostly cooked through, approximately four minutes per side. Make sure this account has posts available on instagram.com. Get the latest from Mountain Kitchen delivered straight to your inbox. Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over … Keep up your great work 🙂. cream of mushroom soup, Yukon gold potatoes, shredded cheddar cheese and 4 more Swedish Meatballs with Cream of Mushroom Soup I Food Blogger egg, small onion, olive oil, beef broth, fresh parsley, ground allspice and 14 more 3. Add the potatoes, cooked chicken, broth, and salt and pepper to taste. Cover and cook about 20-25 minutes stirring occasionally (or until potatoes are no longer crunchy, but do NOT overcook). We only grow Creamer potatoes, so we have to be the best - The Creamer of the Crop. Cheesy potato goodness topped with bacon crumbs perfect for outdoor smoker or with a Dutch oven over coals. Add 2 cans of cream of chicken soup… and 1 1/2 cups sour cream. Step 5 out of 6 Heavily season with seasoned salt, pepper and parsley. 1. Cut butter into flour- blend together the egg and milk using only enough milk to make the mixture thin enough … Required fields are marked *. **This recipe works well with Cream of Chicken, Cream of Mushroom, Cream of Broccoli, Cream of Asparagus, and Cream of Celery.  Be creative with additives like fresh veggies, additional meats etc. Cut bacon into 1 inch pieces and fry in Dutch oven until crisp. can of evaporated milk. Place the lid on the Dutch oven. The potatoes we use are actually the dehydrated ones you can buy in Alaska at Costco in small and big cartons (I’m sure many more places in lower 48) as they are great for food storage and lightweight camping fare.  But I’ve also used the frozen shredded potatoes (defrosted), or cooked then shredded fresh potatoes.  I do like the shredded version better than cubed or scallop cut because they meld so well with all the creamy gooeyness. 1 1/2 Tablespoons of Worcestershire Sauce Cheesy Potatoes, Cheesy Potatoes with Bacon, Dutch Oven Cheesy Potatoes, Onion Powder or 2 Tbsp fresh Onion chopped. Top the potato, onion, and chicken mixture with cream of mushroom soup. We used propane powered camp chefs at this point. Serve the soup with crispy chopped bacon, cheddar cheese, sour cream and green onions. Mix together shredded potatoes, cream of chicken soup, sour cream, and shredded cheese. Add a layer of potatoes to the bottom of the Dutch Oven Continue cooking until the wine has reduced by half. Return chicken to the pan and add the potatoes. Add mushrooms and soup, stir thoroughly, and cook for 7 minutes. We got ours at Costco. Food fantasy moment…picture warm, gooey Dutch oven cheesy potatoes dripping with butter and cheese all coated in a crispy bacon crumb crust.  Sound tempting?  Well read on, I promise this recipe brings this dream to reality.  Plus, it’s super easy to make! Stir it well to incorporate. Add 4 pounds shredded hash brown potatoes. Serve with green beans for a full meal deal. Your email address will not be published. Add one tablespoon of flour, stirring to incorporate. Pour sour cream mix over top, it will soak throughout. So back in May for Saige’s birthday, I asked her what she wanted to eat.  Her immediate answer was Cheesy Potato Soup, and Dutch Oven Cheesy Potatoes.  I mentioned that might be A LOT of potatoes (and a lot of cheese) for one meal.  Since it was still in the 40s temp wise she picked the soup with the premise that I’d do the potatoes for Sunday dinner.  (Which we did, and BTW, check out that smoke ring on the smoked pork loin slice…Go Jeff!). Remove bacon but leave grease in oven. 2. Add the potato cubes and toss to coat. Remove from heat and spread cheese over top. A rich, one-pot recipe that’s perfect for Sunday dinners. Top potato mixture with bacon & bread crumbs then drizzle remaining melted butter over top. Bake for ~ 45-60 minutes uncovered in smoker; outdoor Dutch oven-7 coals bottom/18 coals top. Add the onion, garlic, celery and carrots, and cook until they begin to soften, about 5 minutes. Add onion, garlic, salt, pepper and 1/2 of melted butter. 1 cup of sour cream. Continue cooking until the wine has reduced by half. © 2021 The Little Potato Company. Into a hot, deep dutch oven place 1 cup butter.  Crumble bacon (depending on how fine you want it, dice or use food processor-what we do- to desired crumb size) then mix or pulse with bread crumbs. I love serving Dutch oven chicken breast (or any kind of stew) with pickled vegetables like cucumbers, green tomatoes or zucchini. Use 1 1/2 rings on the top and 1 ring on the bottom. Place in your dutch oven and bake at 350° for about 30 minutes or until bubbly and heated through. Season with seasoned salt and parsley. Add potatoes and cook for an additional 25 minutes, stirring regularly. Mix butter, sour cream, cream of chicken soup in a bowl. ****When selecting woods for smoking this recipe we've found we like hickory or mesquite, and apple wood. Cooking with kids, meal prep tips, and more, Be the first to get our newest and seasonal recipes. Mix the soup with milk, using the empty can to measure it out. Mix together shredded potatoes, cream of chicken soup, sour cream, and shredded cheese. Alternately layer the potatoes, onions, bacon, mushrooms and spices into your dutch oven. Let melt and serve. It wasn’t until a couple years ago when we bought smokers and started smokin’ just about every weekend that we tried the cheesy potatoes that way.  Smoking them added just a whole other level of flavor dimension to the dish.  And, we added bacon because why not! Heat through. 5 pounds potatoes, peeled and sliced. Mix together sour cream, soup, seasonings, and chicken stock in a separate bowl. Remove from oven and shred the chicken into bite-sized pieces. *For potatoes, use dehydrated (rehydrate before prepping recipe ~ 3 pints or 6 c. dehydrated), frozen defrosted, or fresh cooked, peeled and cut to your liking (shredded, cubed, sliced using 6-10 potatoes depending on size). ***For cheese, I like the jack/cheddar blend so choose your favorite. Stir until well combined. 2 – 10.5 oz. Drain off most of the bacon grease but leave about 1/4 cup or so to use to cook potatoes. Add quartered onion to the bacon and bacon grease and cook until onion is clear. Into a hot, deep dutch oven place 1 cup butter. Stir the potatoes into the creamy mixture and add some salt … Stir soup and water until well mixed. Using a hand blender puree until smooth and finish with cream, salt and pepper. Pierce potatoes with a fork twice, then place on a plate in a single layer and microwave for seven minutes. Cook potatoes and onion in boiling salted water until tender- drain. Pour the soup mixture over the chicken. extra-virgin olve oil, sweet Italian sausage, casings removed, broken into 3/4 inch pieces, bone-in chicken breast halves, skin removed, halved, coarse salt and ground pepper, yellow onion, diced, waxy potatoes, halved or quartered if large, stalks celery, cut into 1 … Pour liquid over the top. What do you want to learn from The Little Potato Company? That’s look incredible… something I think I should try, thanks for sharing 🙂, Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Allow it to melt completely. Arrange chicken pieces on top of rice. Place in the oven and bake for 1 hour and 30 minutes to 2 hours, or until chicken is cooked through and the potatoes are tender. Fire up your method of cooking:  Heat smoker to 350****, or light ~ 25 charcoal briquets for Dutch oven cooking. Boil potatoes until soft. In a 2 1/2 quart casserole layer some of the potatoes, top with onion slices, dot with butter; sprinkle … Check often you may need to add more moisture. Allow the wine to mostly evaporate, then add the broth, cream and parsley and bring to a simmer. Stir to ensure everything is well coated, then simmer on low for 10 minutes. Add the mustard, vegetable stock bouillon packet, and water. Add the cream and thyme. Check every 20 minutes - add more water if it seems to need it. Potatoes are kind of second nature for our family.  We spent 15 years in Driggs, Idaho living in the shadow of the Tetons.  And in Idaho, you best know how to cook up some spuds.  This recipe has been done literally countless times while camping, for comfort food at home, and yes, these are the quintessential “Funeral Potatoes”. Spread on top of potatoes and carrots. 3. This box has 3, 3 pound packages inside. This looks delicious and it’s good to bring while camping outsite. Cover Dutch Oven with lid. Dump all three cans of cream of chicken soup in the Dutch oven and add three cans of water. This error message is only visible to WordPress admins. Open mushroom soup and whisk in a bowl until lumps are almost gone. Pour in the white wine and scrape up any bits stuck to the bottom of the pan. Add 3 Tbsp. A fun variation for this recipe is to use different flavors of cream soup.  While my go to is Cream of Chicken, I’ve also used Cream of Mushroom, Cream of Broccoli (with fresh broccoli chunks cooked in), Cream of Asparagus (fresh asparagus cooked in) and Cream of Celery. Add cream of chicken and cheese. Ingredients: 1 pound good bacon, diced into bit sized pieces. In a Dutch oven, cook bacon and onion for 5 to 8 minutes until bacon is just cooked through. Put the chicken in a 13 x 9 inch baking dish and add poultry seasoning. Seasonal Outdoor Cooking & Mountain Living. Add wine and deglaze the bottom of the pan. SAUTE: Finely chop the onions. 2 Tablespoons garlic, minced. Thank you! Mix three cans of soup, rice, and water in dutch oven. Cover and cook on medium to low burner for 35 to 45 minutes. Place 1/3 of the potatoes in a Dutch oven or other heavy ovenproof pot with a lid. Cook over medium heat until the potatoes are tender, about 20 minutes. Stir it well to incorporate. In a 12” Dutch oven later ⅓ of potatoes, ⅓ of soup mixture, ⅓ of the onions and ⅓ of the cheese. CHICKEN- Cut the chicken into bite-sized pieces and sautee until chicken is fully cooked. We promise no spam and you can easily unsubscribe anytime. I use a 14” Lodge Dutch Oven for this recipe. I hope you get to try it out, it’s one of our favorites. Salt and pepper to taste; INSTRUCTIONS: Cut bacon into 1-inch pieces and fry in Dutch oven until crisp. But any other pickles you like are great! Hint: Use as your grocery check-list or when at home preparing your recipe. Serves 8. Preheat the oven to 400 degrees F (200 degrees C). Cut each chicken breast in half lengthwise. 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