Foil-Pack Chicken & Mushroom Dinner - cooking recipe

Ingredients

1 (6 ounce) box chicken stuffing mix
1 3/4 cups water, divided
6 boneless skinless chicken breast halves, about 1/2 inch thick (total weight 1.5 pounds)
4 slices smoked ham (thin)
1 cup fresh mushrooms, sliced (or canned)
1 cup frozen peas
1 (10 ounce) can cream of mushroom soup
salt and pepper

Preparation

Preheat oven to 400 F (if you are not making these ahead).
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.
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.
Next, layer chicken, chopped ham, mushrooms and peas on top of stuffing.
Mix soup with 1/4 cup of remaining water. Pour equall amounts over each pack.
Bring up foil sides. Double fold top and ends to seal pack, leaving room for heat to circulate inside.
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).
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.