Chicken
and Bean Dutch Oven Casserole
I
really like to make this easy Dutch oven casserole
when we're out camping. This is a great camping
recipe; get it going in the morning, go off fishing
or hiking or whatever you feel like doing, carry
out phase two when you get back, rest awhile,
and when you're ready for dinner - so is the casserole.
Try
it. It's a keeper.
Special
thanks to Terry Dunk for sharing this recipe
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Chicken
and Bean Casserole
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SERVES:
8
INGREDIENTS
| 1 |
chopped onion |
| 1 |
(16oz)
can chili beans |
| 1 |
(15oz) can black beans |
| 1 |
(15oz)can whole kernel corn,
drained |
| 1 |
(8oz) can tomato sauce |
| 1 |
(12oz)
can or bottle beer |
| 2 |
(10oz) cans diced tomatoes
w/ green chilies, undrained |
| 1 |
(1.25oz) pkg. taco seasoning |
| 3 |
whole
skinless, boneless chicken
breasts |
| - |
Shredded
Cheese |
| - |
Sour
Cream |
| - |
Crushed
Tortilla chips |
PREPARATION
| STAGE
I |
| - |
Place
onion, chili beans, black
beans, corn, tomato sauce,
beer and diced tomatoes
in Dutch oven. |
| - |
Add
taco seasoning and stir. |
| - |
Lay
chicken on top, pressing
down slightly until just
covered |
| -
|
Cook
over low heat for 5 hours |
| |
|
| STAGE
II |
| - |
Remove
chicken, shred, stir back
into stew and continue cooking
for 2 hours over low heat |
| - |
Serve
with cheese, sour cream
and crushed tortilla chips |
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