| 1 | For use in a dutch oven -- preparation: chop the onion into fine pieces. |
| 2 | Place in a plastic bag. |
| 3 | Chop the chicken breast halves into 4-6 large chunks. |
| 4 | Carrots should be peeled and sliced in advance. |
| 5 | Place in a plastic bag. |
| 6 | Take potatos that have been washed and scrubbed to remove loose skin. |
| 7 | Do not cut the potatoes into pieces in advance or they will discolor. |
| 8 | At the campsite: add oil to a dutch oven. |
| 9 | Add the onion and cook until they start to become transparent. |
| 10 | Add the chicken, carrot slices, and cut the potatoes into the dutch oven in chunks. |
| 11 | Add 1 can of 7-up. |
| 12 | Cover and cook until the potatoes are tender. |
| 13 | Cut the velvetta cheese into chunks on top of the mixture. |
| 14 | Cover and let cook for a few minutes and the cheese melts. |
| 15 | Sprinkle the precooked bacon over the top. |
| 16 | Serve in bowls with the sauce. |
| 17 | In the kitchen -- put oil in a large pan with lid. |
| 18 | Over medium heat, cook onion until translucent. |
| 19 | Add the chicken, potatoes, carrots and 7-up. |
| 20 | Cover and steam until the potatoes and carrots are done. |
| 21 | Top with velvetta, cover and heat until the cheese melts. |
| 22 | Sprinkle with the precooked bacon and serve |
