Ingredients
-
1
-
1 3/4
-
6
-
4
-
1
-
1
-
1
-
-
-
-
-
-
-
-
Directions
Foil-Pack Chicken & Mushroom Dinner, This is a great make-ahead recipe You can make the packets up in the morning and refrigerate pop them in the oven when you get home , Delicious! I love packet cooking and wish RZ had a packet cooking category 🙂 I made as posted excepted I omitted the canned soup aspect as I knew my fresh mushrooms would add a lot of water I also did not add any salt Next time I would double the chicken stuffing mix underneath the chicken (love stuffing) and use a bit less water Thank you Pam-I-Am for posting Made for Photo Swap #8
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Steps
|
1
Done
|
Preheat Oven to 400 F (if You Are not Making These Ahead). |
|
2
Done
|
Prepare 6 Separate Sheets of Heavy-Duty Foil With Enough Room to Wrap and Fold With Sealed Edges. Spray Each Foil Piece in the Middle With Pam Spray. |
|
3
Done
|
in a Microwave, Heat 1 1/2 Cups of Water. Mix in Box of Stuffing Until Moist. Divide the Stuffing Evenly Over the 6 Foil Packets. |
|
4
Done
|
Next, Layer Chicken, Chopped Ham, Mushrooms and Peas on Top of Stuffing. |
|
5
Done
|
Mix Soup With 1/4 Cup of Remaining Water. Pour Equall Amounts Over Each Pack. |
|
6
Done
|
Bring Up Foil Sides. Double Fold Top and Ends to Seal Pack, Leaving Room For Heat to Circulate Inside. |
|
7
Done
|
Place Foil Packs on a 15 X 10 Inch Baking Pan. Bake 30 to 35 Minutes or Until Chicken Is Cooked Through. (if Your Chicken Breasts Are Large or Thick, You May Wnat to Extend the Cooking Time). |
|
8
Done
|
Remove from Oven. Let Stand 5 Minutes. Place Packets Directly on the Dinner Plate. Since They Are Hot, Cut Slits Into the Foil to Release the Steam Before Opening. |
