Main Dishes
Chicken, Potatoes, and Sausage
Chicken and sausage layered over potatoes with carrots and a creamy cheese topping.
CookAbout 1 hour, plus browning
Serves 10–12
Method
- Brown the sausage and set aside. Brown the chicken tenders and set aside.
- Peel and slice the potatoes 1/8–1/4 inch (3–6 mm) thick. Place in a well-oiled Dutch oven, filling it no more than one-third full with potatoes.
- Layer the chicken, sausage, and carrots over the potatoes.
- Mix the broth with both soups and pour over the carrots. Slice the cheese 1/4 inch (6 mm) thick and arrange over the sauce.
- Cook with 8–10 coals below and 12–14 above for about 1 hour, until the chicken is cooked through and the vegetables are tender.
- Brown the sausage and set aside. Brown the chicken tenders and set aside.
- Peel and slice the potatoes 3–6 mm thick. Place in a well-oiled Dutch oven, filling it no more than one-third full with potatoes.
- Layer the chicken, sausage, and carrots over the potatoes.
- Mix the broth with both soups and pour over the carrots. Slice the cheese 6 mm thick and arrange over the sauce.
- Cook with 8–10 coals below and 12–14 above for about 1 hour, until the chicken is cooked through and the vegetables are tender.
Source and recipe details
The original recipe does not provide preparation or total time.
- The source does not specify can sizes or the weight of the small box of cheese.