recipe help for dutch oven

HERE YOU GO al this is the place for dutch ovens


but here is one not sure how healthy but sounds good


Celtic Wolf,
1 can cream of mushroom
1 can cream of chicken
1can cream of celery
2 cups rice
1/2 packet Lipton onion soup
chicken parts
Mix the canned soups with the rice in the DO, place the chicken parts on top, and sprinkle the dry onion soup over the top. Took 1 1/2 hours, pulled when thighs reached 185. -RP
Source bge forum

That sounds good.I do a brisket that way and cook for three to four hours covered and if you don't have a dutch oven a roasting pan covered with foil and let her go.That cream gravy is goood spooned on top of the sliced brisket.No rice but the mushroom soup,cream of celery soup and the pack of dried onions.

Lodge Mfg. has several DO Cook Books besides the ones you were already given.

Health is a relative term as you can make almost any dish healthier.

heat egg to 375 dome.

Dutch Oven Chicken Pot Pie.

Fill DO 1\2 full with Chicken Brooth, (low sodium. low fat)
Add 2-4 skinless Chicken breast cubed. (remove fat)
3-4 Med. new Red Skin Potatoes (lowest gylemic rating)

3-4 thick sliced skinned carrots (carrots are low glycemic)

several small onions ( add to taste)

Cook covered till potatoes are done.

The broth with a corn-starch paste or if you really want to healthier a soy flour roux.
Cover with a pie crust.
Cook uncovered till Pie Crust is a golden brown.

Omit the pie crust and serve as Chicken Stew.