Chicken Kinda Blu

by Kathy and Bruce Jacobs

Thanksgiving in a Single Pot


  • Stuffing mix to cover bottom of liner pan about 1/4 inch deep (we use Stove Top Cranberry)
  • 1.5 pound chicken breast (boneless, skinless, cut in bite sized pieces)
  • 8 ounce ham steak cubed
  • 8-10 slices of Colby Jack cheese
  • 6 oz. sliced mushrooms (optional)
  • 1 stick of butter


  • Dutch Oven, with liner pan
  • Food thermometer
  • Cutting board and knife
  • something to melt the butter in


  • Melt butter
  • Cover bottom of liner pan with stuffing mix.
  • Cut chicken breast pieces into smaller pieces (if needed).
  • Top with chicken breast pieces.
  • Place ham on chicken
  • Cover ham with mushrooms
  • Pour butter over mushrooms
  • Place liner pan in fridge or cooler for 20 minutes to allow flavors to meld
  • Start coals, when ready, place liner pan in Dutch Oven
  • Cook at 350 F until chicken reaches about 140 F
  • Cover mushrooms with cheese
  • Continue cooking until chicken reaches 180F
  • Remove liner pan from Dutch Oven and serve




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