Easy baked chicken and rice in the Dutch oven

Holly Deshane


This is another absolutely delicious and easy recipe for the dutch oven. We got the recipe out of the Lodge "Camp Dutch Oven Cooking 101"-from Backyard to Backwoods.
We loved it so much, that not only did we make it while camping last week, we also made it last night outside at home here. It's truly comfort food.

pinch tips: How to Freeze Fish, Meat & Poultry



4 or 6


10 Min


1 Hr




4 or 6
bone-in, skinless chicken thighs
1 c
rice (we used brown rice)
1 pkg
dry lipton onion soup mix
1 can(s)
chicken broth
1 can(s)
cream of mushroom soup
1 can(s)

Directions Step-By-Step

Preheat your dutch oven for about 10 minutes. Then spray with cooking spray.
Use a 10 inch dutch oven for this recipe.
assemble your ingredients
Pour the rice on the bottom of the dutch oven. Place the chicken over the rice, then sprinkle the onion soup mix over the chicken. Mix the mushroom soup mix, the broth and about 1 can of water together and mix. Pour this mixture over all. Cover the dutch oven and cook for at least an hour. You might need to cook it longer--the meat fell off the bone-so good!
Place 14 coals on the top of the oven and 7 underneath the oven. You might need to have some extra hot coals ready just in case you need them.
as you can see, we loved the dinner so much that we devoured the whole thing. (Not too good for a girl on WW, but I just couldn't help myself.)

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #Dutch, #COOKING, #oven