Creamy Chicken and Rice
6 boneless, skinless chicken thighs
1 cup long grain white rice
1 can condensed cream of chicken soup
In a medium bowl, mix soup with one plus one half soup can of water until well blended. In 10” Dutch oven, arrange chicken on bottom, leaving at least ½” between each piece. Top with rice and soup mixture. Do not mix. Arrange 8 hot coals in circle and place Dutch oven on top. Cover with flat lid and top with 8 more hot coals. Bake for 60 minutes, adding additional hot coals as needed.
Serve hot with biscuits.