Like the dinner this post is a little late.
I had to work on Independence Day. Yep, I get July 5 off every year. However, the 4th is always a work day at my company.
But having to work wasn’t going to take away from my celebration. We were planning to do a Dutch Oven dinner on the 4th. But I ended up working late and not getting out of work in time to start a dutch oven meal.
So we went with something simple instead, and made plans to dutch oven on Saturday.
Those plans were pushed off too, because we realized almost too late, that we had a baptism for my niece that I needed to go to. So, again we find out selves without a nice dutch oven meal.
Finally, Sunday night we were able to fit in the preparation time and cooking time to do a dutch oven dinner. So, we started off with some Chicken Durango:
1 Medium Onion Chopped
1/4 cup of Butter
1 10oz can of Cream of Mushroom Soup
1 10oz can of Cream of Chicken Soup
1 15oz can of Mexican Style Stewed Tomatoes
8 pieces of Chicken
Sauté the the onions in the butter until tender. Then add both soups and the tomatoes. Add the chicken. Let cook for 1 hour.
While you could serve this with tortillas, we went with rice. It was very good. The rice mixed with the sauce was good enough to be a meal on its own.
We finished out meal off with a cherry cobbler. We used some of the cherries that we had just canned from our tree, and added a cake mix and and butter. I think we used too many cherries, because it was just a little over the top. But this was definitely a great meal.