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DUTCH OVEN CHICKEN 
4-6 skinned chicken breasts
1 whole onion, sliced
1 green pepper, sliced
6 oz. Sizzlean brown sugar bacon
1 c. buttermilk
1 can cream of chicken soup
1 can mushroom soup
6 oz. fresh mushrooms
2-4 lg. potatoes, skinned
4-6 carrots, skinned
1/4 tsp. garlic salt
2 tbsp. oil

Saute the onion, green pepper, bacon and mushrooms in the oil in a Dutch oven for 4 minutes. Add the sliced potatoes and sliced carrots and cook for another 4 minutes. Add the rest of the ingredients and cook slowly for about 1 1/2 hours or until the potatoes are nice and soft. Make sure you stir about every 15 minutes.
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