As y’all know, I’m all about the easy–especially when it comes to KP duty. Cleaning the kitchen and doing dishes after dinner isn’t real high on my list of Fun Things. The nice thing about this is you can freeze the packets so…since there’s only two of us, I make up the full recipe and freeze half for another meal.
Prep Time: 10 min.
Total Time: 45 min.
Servings: 6 servings
A tasty dish of chicken, ham and mushrooms is easy to make—and even easier to clean up—with this foil-pack preparation.
What You Need
1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of mushroom soup
1-1/4 cups water, divided
1 pkg. (6 oz.) STOVE TOP Lower Sodium Stuffing Mix for Chicken
6 small boneless skinless chicken breasts (1-1/2 lb.)
6 slices OSCAR MAYER Deli Fresh Smoked Ham
1-1/2 cups sliced fresh mushrooms
1-1/2 cups frozen peas
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 heavy-duty foil sprayed with cooking spray.
Top with chicken, ham, vegetables and soup. Fold foil to make 6 packets; place in single layer on rimmed baking sheet.
Bake 30 to 35 min. or until chicken is done (165°F). Cut slits in foil to release steam before carefully opening packets.
As always, CLICK HERE for the nutritional information. This is a recipe that Lainey Walker would make and toss in the freezer. Her mother and older brother never bothered to look, but her little brothers, the twins Louie and Levi, could pull packets out and heat them in the oven if she was going to be stuck in class or working one of her part-time jobs. After she mated with Hollywood, she had to triple the recipe because, “Darlin’…those piddly little chicken breasts you wanna use don’t fill up a Wolf!” 😉