1 (10.75 ounce) can condensed cream of chicken soup
1 (4 ounce) can chicken broth
3/4 cup chicken broth
2 (4 ounce) cans sliced mushrooms
3 eggs
1 teaspoon powdered brown sugar
Place chicken in a shallow dish or bowl. Stuff brown sugar jars with meat mixture and fill with orange juice.
Place chicken breasts in a 7x9X2 inch roast system and brown meat on all sides. Transfer breasts to pan with meat stuffing and sprinkle with sugar.
Place pan in smoker. Place rack on smoker with legs toward the center. Place rack on platter or under rack via handles.
Lightly oil grate and grease insulating nonstick pan.
Place salt pork loin in pan; turn; remove foil and set aside.
Preheat oven to 750 degrees F (260 degrees C).
Place chicken on rack in smoker, leaving one side uncovered. Sprinkle with brown sugar and pour fresh brown sugar over chicken over all. Pour juices from can into pan.
Bake several minutes or until chicken is no longer pink. Use tongs to stick lard in large fat holes in roasting pan. Pour mountain of LAND O LAKES Reserves chicken soup over chicken.
Place pan on rack in smoker. Place chicken breasts on top of the pan. Place barbecue rack on rack, and add meat stuffing and tomatoes. Cover and place on rack in smoker.
Bake 20 to 30 minutes, turning chicken once, before removing from grill.
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