Dutch Oven Chicken and Rice Casserole

1 chicken breast per person
½ cooked rice per person
1 can mushroom soup
1 cup milk
1 cup sliced mushrooms
1 lb thick sliced bacon
1 tbsp salt, pepper, seasoning salt and garlic salt
Lots of cheese

First you’ll want to prepare your coals and then preheat your oven. Once its good and hot add the bacon in and cover the bottom of the oven and place your chicken on top. Let it cook till its browned and tender. While your chicken is cooking, prepare your rice. Make sure to use a quick cooking rice so you’re waiting forever for the rice to get soft. Once the chicken is done, remove the oven from the heat and pull the chicken out. Add a layer of rice to the broth in the bottom of the oven Place the chicken back in on top of the rice. Next mix up the mushroom soup, milk and seasoning and the remainder of your rice and pour over the top of the chicken. Lastly, add as much cheese as you like. To finish baking your casserole place the oven on top of only 6 or 7 coals. You’ll want to have 12-15 coals on the lid so that the oven bakes nicely. If you keep too many coals underneath the oven you’ll boil it instead so keep the heat on the top instead. You can also add some peas and carrots or other mixed veggies to the top of the dish and now you’ve got all everything you need all in a single dish! Let everything bake for about 20 minutes or until its all hot and bubbly.