Chicken Kinda Blu

by Kathy and Bruce Jacobs

Thanksgiving in a Single Pot!

Chicken Kinda Blu
Chicken Kinda Blu


  • 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


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