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Main dishes

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
Magazine Acquisition

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, thawed

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 heavy-duty foil sprayed with cooking spray.

TOP with chicken, ham, vegetables and soup. Fold foil to make 6 packets; place on rimmed baking sheet.

BAKE 30 to 35 min. or until chicken is done (165°F). Cut slits in foil to release steam before opening packets.

Kraft Kitchens Tips

Cooking Know-How
If the chicken breasts 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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