Your family will rave over this meal that is very hearty and easily cooked on top of each other in the dutch oven.
|Skill: Intermediate||Prep Time: 15||Bake Time: 65-100||Servings: 12|
12 Rhodes™ Dinner Rolls, thawed
1/4 cup onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
3 cans water or milk
1 teaspoon Vegetable Supreme
1/2 package dried onion soup
1 4 oz. can sliced mushrooms
1/2 cup Swiss cheese, grated
2 cups white rice (not instant)
1/2 cup frozen broccoli, chopped
1 chicken or chicken parts, chopped
Thaw rolls until soft. Mix all soups and milk or water together, blending well. Stir in rice. Add mushrooms, and chicken, cover and cook for 45 to 60 minutes. Place six coals on the bottom and 14 coals on top of Dutch oven. Rotate cover and pot every 5 minutes rotating both oven and lid separately. Rotate lid without lifting top to prevent heat loss. Flatten rolls to about a 6-inch circle. Mix broccoli, cheese, onion and vegetable supreme together and put one spoonful on front half of each roll. Fold back half over and seal edges. After rice and chicken have cooked for 20 minutes lift lid. Place 12-inch circle of foil on rice and chicken mixture. Lay rolls on foil. Replace cover and continue to cook rotating lid and oven as before for 20-40 minutes.