"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Dutch Oven Crunchy Biscuit Chicken Recipe

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This recipe for Dutch Oven Crunchy Biscuit Chicken, by , is from Troop 1887 Cookbook - from Chuck Box to Backpacking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bill Swanson
Added: Thursday, April 23, 2009


12" oven
Serves 6-8

3 cups cooked chicken
1 can condensed cream of chicken soup
1 can cut green beans
1 - 2 1/2 ounce can of mushrooms
1 cup shredded cheddar cheese
1/2 cup mayonnaise
1 tsp lemon juice
1 tube Grands Layered refrigerated biscuits
1/4 cup melted butter
1/2 cup crushed croutons (pick your favorite flavor)
1/2 cup shredded cheddar cheese

In sauce pan on camp stove, combine chicken, soup, beans, mushrooms, cheese, mayonnaise, and lemon juice.
Heat until hot and simmering.
Pour mixture into dutch oven.
Separate biscuits and arrange over chicken mixture.
Brush with melted butter and sprinkle with crushed croutons.

Bake 20 minutes at 375 degrees F, then open cover and top with extra cheese. Replace lid and continue baking until cheese is golden brown. This is approximately another 20 minutes.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
20 minutes




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