1 can (10 3/4oz) condensed cream of mushroom soup
1 3/4 C water, divided
1 pkg stove top stuffing mix for chicken
6 small boneless skinless chicken breasts
4 slices smoked ham, chopped
1 1/2 C sliced fresh mushrooms
1 1/2 C frozen peas
Preheat oven to 400. Mix soup and 1/4C of water; set aside. Combine stuffing mix and remaining 1 1/2C water; spoon evenly onto center of each of six large sheets of heavy duty tinfoil. Top each with one chicken breast. Cover evenly with the ham, mushrooms, peas and soup mixture.
Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place packets in single layer on 15x10x1 inch baking pan.
Bake 30 to 35 min. or until chicken is cooked through. Remove packets from oven. Let stand 5 min. Place one packet on each of six dinner plates. Cut slits in foil before opening to release the steam.
NOTE: To prevent stuffing from sticking to foil, spray with Pam first.
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