Yield: 4 Servings
Measure | Ingredient |
---|---|
1 each | Onion -- chopped fine |
4 eaches | Chicken breast halves -- |
\N \N | Chunks |
½ tablespoon | Oil -- or margarine |
4 eaches | Carrots -- sliced |
4 eaches | Potatos -- washed and |
\N \N | Sliced |
½ pounds | Cheese, velvetta |
1 \N | Bottle real bacon bits (3 oz |
\N \N | Jar) -- precooked bacon |
1 can | 7-Up |
For use in a Dutch Oven -- Preparation: Chop the onion into fine pieces. Place in a plastic bag. Chop the chicken breast halves into 4-6 large chunks. Carrots should be peeled and sliced in advance.
Place in a plastic bag. Take potatos that have been washed and scrubbed to remove loose skin. Do not cut the potatoes into pieces in advance or they will discolor.
At the Campsite: add oil to a dutch oven. Add the onion and cook until they start to become transparent. Add the chicken, carrot slices, and cut the potatoes into the dutch oven in chunks. Add 1 can of 7-up. cover and cook until the potatoes are tender. Cut the velvetta cheese into chunks on top of the mixture. Cover and let cook for a few minutes and the cheese melts. Sprinkle the precooked bacon over the top. Serve in bowls with the sauce.
In the kitchen -- put oil in a large pan with lid. Over medium heat, cook onion until translucent. Add the chicken, potatoes, carrots and 7-Up. Cover and steam until the potatoes and carrots are done. Top with velvetta, cover and heat until the cheese melts. Sprinkle with the precooked bacon and serve.
Recipe By : Ken Vaughan, based on a recipe from Gaye Willis