Chicken and Mushroom Dinner |
| Name: |
Rochelle Thompson |
| Base: |
NWS Charleston, SC |
| Recipe: |
Ingredients:
1 can (10-3/4 oz) condensed cream of mushroom soup
1 3/4 cups water, divided
1 package (6oz) Stove Top Suffing mix for chicken
6 small boneless skinless chicken breast halves (1.5 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
Preheat oven to 400 degrees. Mix soup and 1/4 cup of the water; set aside. Combind 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 30-35 minutes or until chicken is cooked through (170 degrees F) Remove packets from oven; let stand 5 mins. Place one packet on each of six dinner plates. Cut slits in foil with sharp knife to release steam before opening. |
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