Mushroom Chicken Foil Packets
This Mushroom Chicken Foil Packets recipe is a weeknight wonder! Juicy chicken and earthy mushrooms wrapped in creamy goodness, all with minimal cleanup.
Servings: 4 servings
Ingredients
- 18.8 ounces Ready Rice (Brown or White rice) or 2 cups cooked rice
- 1 pound chicken breast
- 10.75 ounces condensed cream of mushroom soup (98% fat free)
- 1/2 cup water
- 8 ounces sliced mushrooms
- 1 cup frozen peas
Instructions
- Step 1: Preheat your oven to 375°F (190°C) or prep your grill for medium heat.
- Step 2: If using Ready Rice, follow the package instructions to heat it. For cooked rice, ensure it’s warm and ready to go.
- Step 3: In a mixing bowl, combine the condensed cream of mushroom soup, water, sliced mushrooms, and frozen peas. Mix well until everything is coated.
- Step 4: Take the chicken breast and cut it into bite-sized pieces for even cooking and better flavor infusion.
- Step 5: Cut large pieces of aluminum foil (about 12 inches long). In the center of each piece, place a portion of cooked rice, followed by the chicken pieces, then pour the mushroom mixture over the top.
- Step 6: Fold the aluminum foil over the ingredients and crimp the edges to create a sealed packet with some space inside for steam to circulate.
- Step 7: Place the foil packets on a baking sheet and bake in the oven for about 25-30 minutes or grill for 20-25 minutes until the chicken is cooked through.
- Step 8: Carefully unwrap the packets (watch out for steam!), and serve immediately. Garnish with fresh herbs or a squeeze of lemon if desired.
Equipment
- Aluminum Foil
- Baking Sheet
- Mixing Bowl
- Measuring cups
- Knife and cutting board
Notes
- Prepare the foil packets in advance and store in the refrigerator for up to 24 hours.
- For richer flavor, substitute chicken breasts with thighs.
- Ensure to seal the packets tightly to avoid leaks during cooking.