Foil Pack Chicken Mushroom Dinner Recipes

Steps:

• 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.

Steps:

• Preheat oven to 400 F (if you are not making these ahead).
• Prepare 6 separate sheets of heavy-duty foil with enough room to wrap and fold with sealed edges. Spray each foil piece in the middle with Pam spray.
• In a microwave, heat 1 1/2 cups of water. Mix in box of stuffing until moist. Divide the stuffing evenly over the 6 foil packets.
• Next, layer chicken, chopped ham, mushrooms and peas on top of stuffing.
• Mix soup with 1/4 cup of remaining water. Pour equall amounts over each pack.
• Bring up foil sides. Double fold top and ends to seal pack, leaving room for heat to circulate inside.
• Place foil packs on a 15 x 10 inch baking pan. Bake 30 to 35 minutes or until chicken is cooked through. (if your chicken breasts are large or thick, you may wnat to extend the cooking time).
• Remove from oven. Let stand 5 minutes. Place packets directly on the dinner plate. Since they are HOT, cut slits into the foil to release the steam before opening.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cut an 18-inch wide roll of heavy-duty aluminum foil into six 12-inch long pieces.
• Slice each chicken breast in half lengthwise, so the thickest part is about 1/2 inch thick and season with salt and pepper to taste. Set each seasoned chicken breast onto a single piece of aluminum foil.
• Combine olive oil, garlic, salt, and pepper in a large bowl. Add sliced carrots, parsnip, red bell peppers, and mushrooms. Stir to combine vegetables with the seasoned oil. Set an even amount of vegetables on top of each piece of chicken.
• Top vegetables with a whole slice of red onion and place a sprig of fresh rosemary on top of the onion.
• Fold aluminum like a book cover over the top of each serving and crimp the edges all around tightly together.
• Place foil packets with the chicken on the bottom onto a 12x18-inch rimmed baking sheet.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. Watch out for any steam when you check the chicken for doneness. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove foil packets from the oven, open the packets, and serve immediately.

Steps:

• Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
• Measure 1/2 cup of the condensed soup, and reserve. In 4-cup glass measuring cup, mix remaining condensed soup, the chicken broth and 1 teaspoon of the seasoning; beat with whisk to blend. Add instant rice; stir and let stand about 8 minutes or until most of the liquid is absorbed. Stir in carrots and peppers.
• Season chicken with remaining 2 teaspoons seasoning; place on center of each sheet of foil. Dividing evenly, spoon rice and vegetable mixture around each chicken breast. Divide any remaining soaking liquid over tops of breasts. Spread 2 tablespoons reserved soup over each breast; evenly top with bacon.
• Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place packs on grill over medium heat. Cover grill; cook 10 minutes. Rotate packs 1/2 turn; cook 9 to 10 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove packs from grill; cut large X across top of each pack. Carefully fold back foil, and garnish with green onions.

Steps:

• Preheat oven to 400.
• Mix stuffing mix w/1 1/2 cups water. Divide evenly among 6 sheets of foil.
• Spray foil with cooking spray before layering ingredients in order to keep stuffing from sticking.
• Layer chicken, canadian bacon, asparagus and peas on top of stuffing.
• Mix soup with 1/4 cup water.
• Pour equally over each foil packet.
• Bring up sides and ends of foil, double folding them to seal in heat.
• Place on baking sheet.
• Bake 30-35 minutes.
• Let stand 5 minutes after removing from oven.