Dutch Oven Chicken Veggie Bake

Bro. Williams 4th Ward

Brown 1 lb. diced bacon in a 14" Dutch oven. When browned, remove bacon and place chicken beasts in the oven. Brown on one side and when you turn them over, cover with sliced onions, place lid on top and put on the coals. In about 5 minutes, cover onions with a head of sliced cabbage. Let that cook while you prepare and add 1" potato cubes and sliced carrots. Allow to simmer for about 15 minutes, then layer cauliflower and broccoli floweret's on top. Cover and cook for another 5-10 minutes. When veggies are crisp cooked, cover with a mixture of cheeses and crumbled bacon. Put the lid on until the cheese is melted through. Spoon up and enjoy. Print Recipe