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Dutch Oven Baked Chicken & Rice
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| 2 cups | long grain rice |
| 1 can | cream of mushroom soup |
| 1 can | cream of chicken soup |
| 1 cup | sour cream |
| 1 small | onion, diced |
| 1 stalk | celery |
| 3 cloves | garlic |
| 1 tablespoon | Worcestershire sauce |
| 2 cans | water |
| 8 to 10 | chicken |
| 2 teaspoon | poultry seasoning |
To a 12 inch Dutch oven add rice, soups, sour cream onion, celery, garlic, Worcestershire, and water. Stir to mix. Season chicken with poultry seasoning then place over top of rice mixture. Cover Dutch oven and bake using 10 - 12 briquettes bottom and 14 - 16 briquettes top for 90 minutes.
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