Dutch Oven Chicken

Photo: flickr user startcooking kathy & amandine

Ingredients

6 skinned chicken breasts

1 whole onion, sliced

1 green pepper, sliced

6 ounces Sizzlean brown sugar bacon

1 cup buttermilk

1 can cream of chicken soup

1 can mushroom soup

6 ounces fresh mushrooms

4 lg. potatoes, skinned

6 carrots, skinned

1/4 teaspoon garlic salt

2 tablespoons oil

Preparation

Saute the onion, green pepper, bacon and mushrooms in the oil in a Dutch oven for 4 minutes. Add the sliced potatoes and sliced carrots and cook for another 4 minutes. Add the rest of the ingredients and cook slowly for about 1 1/2 hours or until the potatoes are nice and soft. Make sure you stir about every 15 minutes.