As featured on Outdoors with Rod Zundel on May 27th.
10-15 Pieces skinned chicken
1 small onion (diced), optional
½ lb. mozzarella cheese (sliced)
1 – 1/12 cup grated parmesan cheese
5 cups Prego spaghetti sauce
10-15 large fresh mushrooms
Remove mushroom stems, chop ’em up and put ’em in the sspaghetti sauce. Save the mushroom caps for later. Put all the onion in the bottom of the dutch oven and layer ½ of the chicken on top. Place a slice of mozzarella on each piece, then sprinkle generously with the parmesan cheese and drown it with ½ the spaghetti sauce. Repeat the process for the second layer. Place a small cube of mozzarella inside each mushroom cap and float them on the spaghetti sauce. Generously sprinkle more parmesan cheese over the whole thing.
Cook for 1 ½ to 2 hours at approximately 350 degrees.
Add 4-8 briquets on top for the last ½ hour.