This is a recipe that my husband has tweaked and made his own.  It always gets rave reviews at campouts and other events.  It is the dish we prepared and served for Friday night dinner on our Canoe Float this past October.  We floated with five couples and a single this year.  Each couple takes a meal that they prepare for the whole group during the weekend.  This makes the outing so much more enjoyable, since you only are responsible for the cooking and cleanup of one meal.  The rest of the time is yours to relax and kick back around the fire.

Gary’s Dutch Oven Chicken Recipe:

• Boneless, skinless chicken breasts (to feed your group) we typically do about 5-6 lbs for our size groups.  Cut the breasts in half- length wise if they are large.  
• Potatoes - again to feed your group- we typically do 1-2 potatoes per person
• Carrots- about 2 lbs for this group- using carrot chips here really saves time’
• 3-4 good size onions- we tend to like yellow or Sweet Vidalia
• 1 lb of fresh mushrooms- more if you like
• 2 packets of Lipton Onion Soup mix

Optional:

Any other fall root vegetables that you might like to add- we have on occasion added radishes for a bit different bite. The recipe above is our tried and true however.
Again you may add or lessen portion sizes based on the number you are feeding. 

Prep dutch oven by lightly seasoning it (greasing) if needed.  Prepare vegetable by slicing them- try to keep them about the same thickness so the cooking time is even for all. 

Layer as follows in dutch oven:

Sliced onions on bottom (keeps other ingredients from sticking + adds great flavor)
Next add potatoes and carrots
Sprinkle with one packet of soup mix.
Now layer any other root vegetables and mushrooms
Top layer add all chicken breast
Sprinkle with second packet of soup mix.
Cover

We use a 20” dutch oven for our size group.  You can adjust your portions smaller if needed and use a smaller dutch oven.  This recipe can also be cooked in a home style dutch oven or a casserole pan, in your regular kitchen stove. 

The recipe cooks at 350 degrees for about 45 minutes to an hour til chicken is done and veggies are tender.  To get 350 degrees in a dutch oven follow the +3 -3 rule.  If you are using a 20” oven you would put 20+3 coals on the top of your dutch oven lid and 20-3 coals underneath the oven.  You do have to allow for colder air temps as well as wind so you might have to increase the # of coals you are using for fall or winter cooking.

*Read more about our Fall Floats in Autumn Outings