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Foil-Pack Chicken & Mushroom Dinner

Prep Time:

10 min

Total Time:

45 min

Makes:

6 servings

What You Need!

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

1-1/4 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

Make It!

HEAT oven to 400°F.

MIX soup and 1/4 cup water. Combine stuffing mix and remaining water; spoon onto centers of 6 large sheets of heavy-duty foil.

TOP with chicken, ham, vegetables and soup mixture.

BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch pan. Bake 30 to 35 min. or until chicken is done (165°F). Remove packets from oven; let stand 5 min.

CUT slits in tops of packets 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 1/4 lb. 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 (165°F).

How to Safely Handle Raw Chicken

Always wash hands, preparation surfaces and utensils in hot, soapy water before and after contact with raw chicken. Dry hands and surfaces with a clean towel or paper towels. Take special care in washing worn cutting boards as there may be hard-to-clean grooves or cracks that can collect bacteria.

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