I love to go camping and make foil dinners. Well, why not try foil dinners with other ingredients? I got this recipe from the Kraft Food and Family magazine. My husband loves this recipe. He's usually not a big fan of stuffing mix but it works really well in this dish.
6 boneless skinless chicken breasts1 (6 oz) package chicken stuffing mix (generic brand is fine)
1 3/4 cups water, divided
6 slices of ham, chopped
1 cup frozen peas
1 cup sliced fresh mushrooms
1 can cream of mushroom soup
Mix stuffing mix with 1 1/2 cups of the water. Let stand for a few minutes until water is absorbed. Lay out 6 sheets of aluminum foil. Divide the stuffing mix among the foil. Layer chicken, ham, mushrooms, and peas on top of stuffing, dividing evenly. Mix soup with remaining 1/4 cup of water; pour equal amounts over each pack.
Bring up foil sides. Double fold top and ends to seal pack, leaving room for heat circulation inside.
Complete all foil packs and place on a cookie sheet. Bake at 400 for 35 minutes or until chicken is cooked through. Remove from oven and let stand 5 minutes. Cut slits into foil to release steam before opening. 
1 comment:
I've done meals like this with chicken, sliced potatoes, carrots and onions with a bit of sauce and Rob loves it. I like it because the foil makes for a super easy clean up!
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