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 breast halves (1-1/2 lb.), 1/2 inch thick
6 slices OSCAR MAYER Deli Fresh Smoked Ham
1-1/2 cups sliced fresh mushrooms
1-1/2 cups frozen peas, thawed
make it
1. PREHEAT oven to 400°F. Mix stuffing mix with 1 1/2 cups of the water. Dividing evenly, place stuffing in center of 6 separate sheets of heavy-duty aluminum foil.
2. LAYER chicken, ham, mushrooms and peas on top of stuffing, dividing evenly between each of the 6 foil packs. Mix soup with remaining 1/4 cup water; pour equal amounts over each pack.
3. BRING up foil sides. Double fold top and ends to seal pack, leaving room for heat circulation inside.
4. COMPLETE all 6 foil packs and place on 15x10x1-inch baking pan. Bake 30-35 min. or until chicken is cooked through. Remove from oven. Let stand 5 min.
5. PLACE packs directly on dinner plate. As packs are hot, cut slits into foil using a knife to release steam before opening.
Makes 6 servings.
