What's for Dinner - Dutch Oven Chicken and Rice

Today's (8-27-11) cooking adventure for us began with the question.."what should we take to the family reunion for potluck?"  After mulling it around for awhile we decided we should take a main dish.. After much deliberation (about five min.) we decided to whip up a little dutch oven dish that's always a hit and feeds quite a few people. We got it from a scoutmaster who cooked for the masses and gave it to Glen when he was doing his "tour de scout master" duty in the 90's and we've been making it ever since. Camp outs up American Fork Canyon and trips to Bear Lake, just thinking about this recipe makes me want to go...real bad! Now don't tune out if you aren't into dutch oven cooking, because I have made some changes for those who aren't into charcoal and lighter fluid...

First you want to start with a 14 inch cast iron dutch oven pot. I cook mine in the oven and Glen cooks his outside with charcoal (yes, you can put a dutch oven directly in the oven...If you don't have the heating element on the bottom of your oven, just take out the racks and put it right on the bottom. If you have the old school heating element, go ahead and cook it on the bottom rack...it's quite heavy though)  Glen cooks on the campouts, I cook in the kitchen, but somehow, I always do the prep (probably because I have all the great tools...).

Spray it  well with non-stick (even if you have a well seasoned dutch oven...this stuff will stick) cooking spray.

Slice 5-6 medium potatoes and 4-5 carrots (about 1/4 inch thick or just under)
Chop 1 small white or yellow onion - with the Pampered Chef Chopper of course...
about 3 lbs of chicken tenders (can use fresh or frozen) I just put in as many as the pot will hold lol.
mix together with 2  10 oz cans of cream of chicken soup and 2 cans of cream of mushroom soup
1/2 cup water
2 cups of instant rice

bake at 350 for about an hour and a half (14 coals on the top and 7 coals on the bottom for you traditional dutch oven enthusiasts) - stir every half hour - It's done when the chicken is cooked (no pink) and the veggies are tender..

A few notes...If you aren't feeding an army and do not want to dutch oven, cut the recipe down and cook it in a 9 x 13 baker covered with tin foil...Then it's just yummy chicken & rice.

Well, sorry it's not more "gourmet" but all of you should know by now that, that is just not how I roll.