Serves: 5
Total Calories: 1,013
On outdoor barbecue, grill chicken breasts until brown on both sides. Place cut-up potatoes, zucchini, carrots, and cabbage in bottom of a 12-inch Dutch oven. Mix in garbanzo beans (with juice), onion, green pepper, and garlic cloves. Place chicken breasts over top of vegetables. Pour chicken broth over meat and vegetables. Spoon out and spread cream of chicken soup over top of chicken. Season with salt and pepper as desired. Cover and cook on low to medium heat on outdoor grill for 1–1 1/2 hours, until vegetables are tender.
This Dutch Oven Chicken Dinner recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.
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