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Foil-Pack Chicken & Mushroom Dinner

Foil-Pack Chicken & Mushroom Dinner recipe
photo by:kraft
A tasty dinner of chicken, ham and mushrooms is easy to make—and even easier to clean up—with this foil-pack preparation.
time
prep:
10 min
total:
45 min
servings
total:
6 servings
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posted:
1/31/2007
Good, but would add some onion, etc. next time for more flavor. Also, would brown chicken a little first. The chicken I had on hand was too thick for the 30 min cook time, so I just flattened with a rolling pin and halved the breasts. 30 minutes was perfect! Family enjoyed it--especially being served in the foil packs!!
posted:
1/30/2007
This was great...the chicken came out very tender and juicy...we didn't add the ham, but will next time.
posted:
1/29/2007
Great recipe, so easy to make and clean up!
posted:
1/29/2007
I made this without the ham and also browned my chicken breasts a little bit on the stove first. It came out perfect and we loved it. Will definitely make this again.
posted:
1/27/2007
It was good..and easy but it needs something else to jazz it up. I think it tasted a little bland. Anyone tried something else with it?
posted:
1/23/2007
I really like this recipe but the time was misleading. I had to cook it for and hour and a half to make sure the chicken was done. So the peas and mushrooms were a bit overdone.
posted:
1/23/2007
This dish was awesome! Baking the chicken in foil allowed it to be very moist! I have shared this recipe with quite a few people! I am looking forward to making it again!
posted:
1/23/2007
My 14 yr old daughter made this one night to help me out with dinner. It was easy and tasted great!
posted:
1/21/2007
Great comfort food that is quick for a mid-week meal!! I made a few changes to suit personal taste: 1) I left out the ham to save calories 2) Added chopped carrots for color; and 3) Used thin-sliced chicken breasts I just happened to find. Good thing I did because they cooked in half an hour. I don't think the regular cuts would. Next time I will add maybe a tbsp. of chopped onion for added flavor. Great recipe!
posted:
1/21/2007
It was very nice. However, the next time I make it I would divide the breast crosswise and make for a thinner breat and adjust the cooking time. I bought the smallest breasts I could find but they were still too thick. The flavor was really quite nice. I think a thinner breast would absorb the sauce better. Also it was very filling. I made roasted potatoes and a salad. The potatoes were not needed at all. A nice dinner to prepare in the morning and pop in the oven when you get home from work.
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