Baked Chicken Breast *Stephanie Lewis 4 whole chicken breasts, split 8 slices Swiss cheese 1 can cream of chicken soup undiluted 1/4 cup chicken broth 1 cup herb-seasoned stuffing mix, crushed 1/4 cup butter, melted Arrange chicken in lightly greased Dutch Oven. Top with cheese slices. Combine soup and broth, stirring well. Spoon sauce evenly over chicken and sprinkle with stuffing mix. Drizzle butter over crumbs. Bake for 40-55 Min. Baked Teriyaki Chicken 1 Tablespoon Cornstarch 1 Clove Garlic, Minced 1 Tablespoon Cold Water ½ tsp Ground Ginger ½ Cup White Sugar ¼ tsp Ground Black Pepper ½ Cup Soy Sauce 12 Skinless Chicken Thighs ¼ Cup Cider Vinegar In small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger, and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles. Place Chicken pieces in a lightly greased dutch oven. Brush Chicken with the sauce. Turn pieces over, and brush again. Bake in the Dutch oven for 30 min. Turn pieces over, and bake another 30 min. Until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking. (425 degrees) BBQ Chicken *Jill Woods 2 large chicken breasts 1 bottle Honey Teriyaki BBQ Sauce 1 C Apricot (or peach) preserves 1 package Lipton Onion Mix ½ green onion chopped 2 T Worcestershire Sauce (2 T brown sugar optional) Pour mixture on top of chicken in Dutch Oven and cook for 4-6 hours 8 coals bottom, 11 top (300 degrees). Serve on hamburger buns or as desired. Chicken Divan *Amber Allen 16 oz Broccoli, chopped 1 1/2 lb boneless chicken breast 2 Cans cream of mushroom soup 1 Cup Shredded Cheddar Jack Cheese 1 Tbsp Lemon Juice 1 Cup Sour Cream salt/pepper to taste 1/2 tsp curry powder 1/2 tsp Crushed Red Pepper 8 oz sliced Mushrooms 1/2 Cup Dry White Wine (optional) Topping: 2 Slices Bread, cubed 2 Tbsp Melted Butter 1/2 Cup Parmesan Cheese Cube Chicken and cook until browned. Heat Broccoli until warm and drain, Place in Bottom of Dutch Oven. Place chicken on broccoli. In seperate bowl stir remaining ingredients well together; pour over chicken. For topping combine bread, butter and parmesan and sprinkle over chicken. Bake for 30 Min 350 degrees. Watch the bottom heat is not to hot or you will burn the bottom apx 8 -10 coals on bottom. Chicken & Green Chile Casserole *Melissa Lemon 1 ½ lb Chicken 1 T. Cooking Oil 1 can Green Chilies (drained) 1 can Black Beans (drained & rinsed) 1 can Cream of Chicken Soup 1 can diced Tomatoes (un-drained) 1 cup Minute Rice ¼ cup Water 2-3 T. Salsa ½ cup Shredded Cheese In large Dutch Oven, sauté chicken in oil. Add chilies, beans, soup, tomatoes, rice, water & salsa. Cook until bubbly. Bake 30 Min. (350°) Serve with w/ tortilla chips or Fritos Scoops. Chicken Broccoli Casserole *Pam Banta Boil 6 chicken breasts or 2 chickens; debone 1/2-1 tsp. curry 4 pkg. broccoli or fresh broccoli 1 tsp. lemon juice 2 cans cream of chicken soup buttered bread crumbs 1 c raw rice cooked in 2 c. chicken broth 1 c. mayonnaise Place cooked rice in Dutch oven. Top with broccoli and cut up chicken. Mix mayonnaise, curry and lemon juice. Spread over casserole. Top with bread crumbs and cheese. Bake 350 for 30 min. Serves 12. Chicken Enchiladas *Alexis Allen 1 large can of cream of chicken soup 1 pint of sour cream 1 can of diced green chilles 2 cups cheese grated 6 cooked chicken breast shredded with a fork 1 package Tortillas Mix all items together except tortilla’s. Layer tortilla’s and chicken mixture like a lasagna cook at 350 for 30-40 min or until brown and cheese is melted. Chicken in Wine Sauce 1 Tbsp Olive Oil 1 Tbsp Minced Garlic 3 lbs Skinless, boneless chicken breasts 1 Tbsp Paprika 1 Cup Brown Sugar 1 cup Burgandy Wine Salt & Pepper to taste Heat dutch Oven to 350, then add oil and heat. Add Garlic and cook until tender. Add chicken and cook about 10 min. each side or until no longer pink. Drain oil Sprinkle chicken with paprika and brown sugar. Pour wine around chicken. Put on lid and bake 15-20 min. Lightly baste with sauce while cooking. Season with Salt and pepper Chicken Risotto *Amber Allen 2 Cups uncooked White Rice 1 can Condensed Cream of Mushroom Soup 2 Cups Chicken Broth 1 Cup Fresh Mushrooms, sliced 2 Tbsp Chopped Red Bell Pepper 1 1/2 Tbsp Dried Basil 1 Tbsp Dried Chopped Onion 1 tsp Dried Oregano 4 Cloves Garlic, minced 1/4 tsp Ground Black Pepper 1/4 cup Grated Parmesan Cheese 4 Chicken Thighs 1 Tbsp Crushed Red Pepper 2 Tbsp Lawry's Season Salt 3 Tbsp Italian-style Bread crumbs 2 Tbsp Grated Parmesan Cheese In a large bowl, combine the rice, mushroom soup, chicken broth, mushrooms, green bell pepper, basil, onion, oregano, garlic, ground black pepper and 1/4 cup cheese. Stir until all ingredients are well mixed. Pour this mixture into a lightly greased Dutch Oven. Place the chicken on top of the mixture and sprinkle Lawry's season Salt and Red pepper over chicken. cover with foil. In a separate small bowl, combine the bread crumbs and remaining cheese and set aside. Bake at 325 degrees F (165 degrees C) for 1 hour, remove from oven, remove Tin Foil and sprinkle with the reserved bread crumb mixture. Return to heat and bake, for 20 more minutes, or until golden brown. CHICKEN STUFFED CRESCENT ROLLS 1 8-oz. cream cheese, softened 1 T. chives 1 10-oz. can chunk chicken 2 T. butter, softened (optional) 2 T. chopped green onions salt and pepper to taste 2 cans crescent rolls 2/3 c. bread crumbs 6 T. melted butter or extra-light olive oil Mix together cream cheese, chives, chicken, 2 T butter and pepper. Separate crescent rolls into triangles and spread with a thin layer of chicken mixture. Roll up, starting with wide end. Dip rolls in melted butter or olive oil and then roll in bread crumbs mixed with salt to taste. Place in lightly oiled Dutch Oven. Bake 15-20 minutes (375 degrees). Serves 6. Chicken Stuffing Bake 1 can cream of mushroom soup 2 C cubed cooked chicken 1 C milk 2 C cooked broccoli florets 2 stalks celery, finely chopped 1 ½ C shredded Swiss cheese (divided) 1 package herb-seasoned stuffing mix In a large bowl, stir soup until smooth. Gradually stir in milk. Add stuffing mix, chicken, broccoli, celery and 1 C of the cheese. Spread mixture in lightly oiled Dutch Oven. Bake 20 minutes. Top with remaining cheese; bake until cheese melts. Makes 6 servings Chicken Tenders 1 Cup Miracle Whip 2 tsp. Dried Minced Onion 2 tsp. Dry Mustard 1 Cup crushed ritz crackers, crumbs 1/2 Cup Sesame Seeds 2 Pounds Skinless, boneless Chicken breasts Sauce 1 Cup Miracle Whip 2 TBSP Honey Combine Miracle Whip, Onion and mustard, mix together and set aside. Combine Cracker crumbs and sesame seeds, mix. Cut Chicken lengthwise in 1/4 inch strips. Dip chicken in Miracle Whip mixture, then in cracker mixture to coat. Place coated strips in lightly oiled Dutch Oven. Bake 15-18 min at 425 degrees or until juices are clear. Mix sauce together in small bowl and serve with chicken strips. Easy Baked Chicken Strips 3 Large Chicken Breasts 1 Cup Italian Bread Crumbs 3 Eggs Crack eggs into a bowl and mix. Pour Bread Crumbs into another bowl. Slice Chicken into Strips. Dip Chicken into eggs then into the Bread Crumbs. Place chicken in slighlty greased Dutch Oven. Bake over low heat roughly 8 coals on bottom and 12 on top. Bake for an hour or until done. Easy Chicken 6 Large Boneless Skinless Chicken Breasts 2 Cans Cream of Mushroom 8 oz Mushrooms 1 pkg Onion soup Mix 1 Cup Chicken Broth Place chicken in bottom of Dutch Oven. Sprinkle the onion soup mix over chicken. Place mushrooms on chicken. Pour Cream of Mushroom over top. Then pour 1 cup chicken Broth over top. Bake 350 apx 15 coals on top and 12 on bottom for 1 hour. Serve over Rice. Easy Chicken Dinner *Casey Allen 4-6 Large Chicken Breasts 1 Bottle of Lawrys Marinade Teriyaki 1 small onion chopped Place chicken in Dutch Oven, put Onion on top of chicken and cover with Lawry's Marinade. Bake for an hour. 10 coals on bottom 15 on top (350 degrees). You can cook on lower temp for longer if you prefer a little more tender. Serve over rice. Garlic-Lemon Chicken Noodle *Amber Allen 8 Skinless boneless Chicken 1/3 Cup Lemon Juice ¼ Cup Olive Oil 10-15 Whole Garlic Peeled ½ Cup Chicken Broth 1 Tbsp Dried Oregano Salt & Pepper to Taste 4 Cups Noodles-any kind 1 medium Tomato Place garlic in bottom of Dutch Oven. Lay Chicken over garlic cloves. Mix remaining ingredients, except tomato. Cook over medium heat until warm add tomato then pour over chicken. Cook 400º until cooked thru about 1 hour. Prepare noodles as directed on package. Drain noodles and pour into chicken mixture. Mix together; serve with Garlic and Lemon wedges. Havarti Chicken * Wendy Allen 2nd Place 2nd Quarter recipe Contest winner 1/2 Tbsp Olive Oil 4 Skinless, Boneless Chicken Breasts 1/2 tsp Ground Black Pepper 1/2 tsp Minced Garlic 1/4 Cup Minced Onion 1/2 Cup Chicken Broth 1/2 tsp Lowrys season salt 4 Cups Mushroom Spaghetti Sauce 1 1/2 Cups Cubed Havarti Cheese ** Chop Chicken into 1 in square chunks. Pour Oil into Dutch Oven then cover with Chicken and then add all remaining ingredients. Bake in Dutch Oven 1 hour Serve over Garlic Pasta ** Can use Mozzarella insted of Havarti Leftover Turkey Enchiladas 2 Cups chopped leftover Turkey 3 Cups Shredded Colby/Jack Cheese 1 1/2 Cup Sour Cream 1 1/2 Cups Salsa 2 Tbsp Fresh Cilantro 1 tsp Ground Cumin 1 Can chopped Olives drained 10 (6in) Flour Tortillas 1 Cup Shredded Lettuce 1 Tomato Combine turkey, 1 1/2 cups cheese and sour cream, 1/4 Cup Salsa, Olives, Cilantro and Cumin. Then spoon down center of each tortilla. Roll up, place seam side down in bottom of Dutch Oven, top with remaining salsa. Bake 30 min. Sprinkle remaining cheese on top bake an additional 5 min or until melted. Top with lettuce, tomatoes, and remaining sour cream. Lemon Chicken with Roasted Garlic *Nancy Dreszler 8 Skinless boneless Chicken thighs 1/3 Cup Lemon Juice ¼ Cup Olive Oil 10-15 Whole Garlic Peeled ½ Cup Chicken Broth 1 Tbsp Dried Oregano Salt & Pepper to Taste Place garlic in bottom of Dutch Oven. Lay Chicken over garlic cloves. Mix remaining ingredients together then pour over chicken. Cook 400º until cooked thru about 1 hour. Remove from chicken juices and serve chicken garnished with whole roasted Garlic and additional Lemon wedges. Mountain Man Stir-Fried Duck Breast *Scott Tolentino 1 Successful duck hunt (need shotgun, steel shot, license, and waterfowl stamp) 4-5 duck breast ¼ Cup Worcestershire Sauce ¼ Cup Teriyaki Sauce 2 Tbsp sesame seed oil 4 Strips of bacon 1 Large Onion (chopped) 4 Cloves fresh garlic 1 Green Pepper (chopped) ½ pound Carrots 1 Cup peas ¼ Cup Olive Oil ¼ Cup Water Salt & Pepper to taste Slice duck breast and carrots in thin strips. Add bacon to Dutch Oven and cook until brown. Add duck breasts continue cooking until done about 20 min. Remove from oven & drain. Add Olive oil to oven and all vegetables and sauté until they are cooked, but still crisp. Add cooked duck to vegetables and add water. Simmer for 15 min with lid on, then remove cover and reduce until almost dry. Add Worcestershire sauce and sesame seed oil. Heat with cover on until everything is hot. Serve over tortilla shells warmed in separate Dutch Oven. *Note: All vegetables were home grown in my garden. Ducks were shot close to Bear Lake, however I can’t tell you where cause then I’d have to shoot you! My Cajun Chicken Andouille *Mike Southam 4 Boneless, skinless chicken breasts 4 Andouille sausage 1/2 large onion, sliced into layers. 24oz. finely diced tomatoes 2 Tbsp creole Seasoning 4 Bay leaves Garlic salt to taste Slice chicken breast in half lengthwise and set aside. Slice sausage in half lengthwise and set aside. Add one layer of halved chicken to a Dutch Oven. Season with creole to taste. Add one layer of halved sausage over chicken, cut side down. Add remaining chicken halves and repeat seasoning & sausage. Add onion slices and top with tomatoes & garlic salt to taste. Finally add bay leaves, cover with foil & insert thermometer through foil into center of dish. Do not allow it to touch the sides, nor become too close to the bottom or top of food, as this will cause false readings. Cook at 350 degrees until Thermometer indicates 165 F. (internal temp will increase) Remove from coals and keep covered until ready to serve. Philippino Chicken *Krissy Shull 1 Chicken, cut up (3 or 4 Chicken Breasts) 1/2 Cup Vinegar 1/2 Cup Soy Sauce 1 Cup Water 10 Peppercorns 4 Garlic Cloves 1 Large Bay Leaves Place everything in Dutch Oven and cook until done apx 20 min. About 15 coals on top and 10 on bottom Stir Occassionally. Sour-Cream Chicken with Mushroom * Amber Allen 6 Boneless Chicken Breasts 1 Package Stuffing (chicken Flavor) 1 Can Cream of Chicken Soup 1 Can Cream of Mushroom Soup 1/2 Cup Sour Cream 1 1/2 tsp Curry Powder 1 tsp Lemon Juice (Optional) Prepare stuffing according to package. Place chicken in bottom of lightly greased Dutch Oven. Spoon Stuffing over chicken. Mix Cream of soups, Sour Cream, Curry Powder and Lemon Juice together and pour over stuffing. Bake 1 hour 350 degrees 12 coals on bottom 15 top. (roughly) Cook until chicken juices run clear.