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    Foil Pack Chicken & Mushroom Dinner


    Source of Recipe


    Linda's Busy Kitchen

    Recipe Introduction


    Prep Time: 10 min
    Total Time: 50 min
    Makes: 6 servings, 1 packet each

    List of Ingredients




    1 can (10-3/4 oz.) condensed cream of mushroom soup

    1-3/4 cups water, divided

    1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

    6 small boneless skinless chicken breast halves (1-1/2 lb.), 1/2 inch thick

    4 slices OSCAR MAYER Thin Sliced Smoked Ham, chopped

    1-1/2 cups sliced fresh mushrooms

    1-1/2 cups frozen peas

    Recipe



    PREHEAT oven to 400°F. Mix soup and 1/4 cup of the water; set aside. Combine stuffing mix and remaining 1-1/2 cups water; spoon evenly onto center of each
    of six large sheets of heavy-duty foil. Top each with one chicken breast. Cover evenly with the ham, mushrooms, peas and soup mixture.

    BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place packets in single layer in 15x10x1-inch
    baking pan.

    BAKE 30 to 35 min. or until chicken is cooked through (170°F). Remove packets from oven; let stand 5 min. Place one packet on each of six dinner plates.
    Cut slits in foil with sharp knife to release steam before opening.

    KRAFT KITCHENS TIPS

    Cooking Know-How
    To prevent stuffing from sticking to foil, spray foil with cooking spray before using, or use nonstick foil.

    Cooking Know-How
    If the chicken breast halves in your market are larger than 4 oz. each, they will take longer to cook. Be sure to cook them long enough so that they are
    no longer pink in the centers and the juices run clear (170°F).
 

 

 

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