Foil Pack Chicken Mushrooms Recipes

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FOIL-PACK CHICKEN & MUSHROOMS



Foil-Pack Chicken & Mushrooms image

Discover Foil-Pack Chicken & Mushrooms, a tasty dish of chicken, ham and mushrooms. It's easy to make-and even easier to clean up-with foil-pack preparation. No pots and pans are required for Foil-Pack Chicken & Mushrooms.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 6 servings

Number Of Ingredients 7

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

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.

Nutrition Facts : Calories 310, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g

GRILLED MUSHROOMS IN FOIL PACKETS



Grilled Mushrooms in Foil Packets image

If you like to grill foods at a picnic, here's a great vegetarian option. Prepare these packets at home, then pack them, ready to grill, in your picnic basket. The recipe is inspired by one in Patricia Wells's cookbook "Vegetable Harvest." You can make this with cultivated or wild mushrooms.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, weekday, main course, side dish

Time 25m

Yield Serves four

Number Of Ingredients 6

1 pound large mushrooms (regular, portobello, wild, oyster or a combination), cleaned, trimmed and sliced 1/2 inch thick
2 tablespoons chopped fresh thyme, mint, sage, rosemary or marjoram
2 to 4 garlic cloves, thinly sliced or chopped
Salt
freshly ground pepper to taste
2 tablespoons extra virgin olive oil, plus additional for brushing foil

Steps:

  • Cut four 12-by-12-inch squares of heavy aluminum foil, or eight squares of regular aluminum foil (stack two sheets each of the lighter foil to make four squares).
  • In a large bowl, combine the mushrooms, herbs, garlic, salt and pepper, and olive oil. Use a large spoon to blend the ingredients.
  • Brush the dull side of the aluminum squares with olive oil, and divide the mushrooms among the four squares. Fold the squares over and crimp the edges together to form well-sealed packets. Place on a hot grill, and grill 20 to 25 minutes. Remove one packet from the grill, and place on a plate. Carefully open it to check for doneness. The mushrooms should be tender and juicy. Either transfer to plates or bowls (there will be lots of juice), or cut the packets and eat the mushrooms directly from them. Have lots of crusty bread on hand to sop up the juices.

Nutrition Facts : @context http, Calories 93, UnsaturatedFat 6 grams, Carbohydrate 6 grams, Fat 7 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 294 milligrams, Sugar 2 grams

CAMPFIRE FOIL PACKS



Campfire Foil Packs image

These are easy to make for camping, my husband loves them! We prepare them at home and then leave them in the cooler until we are ready to cook. You can use any combination of meat and vegetables that you like. Do not try to use less olive oil or foil or your dinner will burn. Be careful when opening foil as steam will have formed inside and can burn you.

Provided by Natural Chef Michelle

Categories     Side Dish     Vegetables

Time 1h10m

Yield 4

Number Of Ingredients 9

1 pound skinless, boneless chicken breast meat - cubed
2 onions, diced
1 (8 ounce) package sliced fresh mushrooms
1 yellow bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
4 cloves garlic, sliced
4 small potatoes, cubed
¼ cup olive oil
1 lemon, juiced

Steps:

  • In a large bowl, or a large zip-top bag, combine the chicken, onion, mushrooms, yellow pepper, red pepper, garlic, and potatoes. Pour in the olive oil and lemon juice, then mix well.
  • Evenly divide the mixture between 4 large sheets of aluminum foil. Top each with another sheet of foil, and roll up the edges tightly. Wrap each packet again, securely in another sheet of foil to double wrap.
  • Cook in the hot coals of a campfire until the chicken is opaque and the potatoes are tender, around 40 minutes.

Nutrition Facts : Calories 436.6 calories, Carbohydrate 44.2 g, Cholesterol 65.9 mg, Fat 15.6 g, Fiber 7.4 g, Protein 33.1 g, SaturatedFat 2.4 g, Sodium 92.4 mg, Sugar 6.6 g

FOIL-PACK CHICKEN & MUSHROOM DINNER



Foil-Pack Chicken & Mushroom Dinner image

This is a great make-ahead recipe. You can make the packets up in the morning and refrigerate....pop them in the oven when you get home.

Provided by Pam-I-Am

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

1 (6 ounce) box chicken stuffing mix
1 3/4 cups water, divided
6 boneless skinless chicken breast halves, about 1/2 inch thick (total weight 1.5 pounds)
4 slices smoked ham (thin)
1 cup fresh mushrooms, sliced (or canned)
1 cup frozen peas
1 (10 ounce) can cream of mushroom soup
salt and pepper

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.

Nutrition Facts : Calories 363.3, Fat 9.1, SaturatedFat 2.5, Cholesterol 89.3, Sodium 1299.1, Carbohydrate 29, Fiber 5.2, Sugar 3.5, Protein 39.5

CHICKEN AND ZUCCHINI FOIL PACKS



Chicken and Zucchini Foil Packs image

I enjoy foil-wrapped dinners cooked on the grill, especially because there are no pots or pans to wash. You can try making chicken foil packs with most fresh vegetables you have on hand. -Dianna Smith, Newport, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 2 servings.

Number Of Ingredients 11

1 large sweet onion, thinly sliced
1 teaspoon olive oil
4 large fresh button mushrooms, thinly sliced
2 tablespoons tomato paste
2 tablespoons chopped fresh basil
1 teaspoon chopped fresh oregano
1 cup chicken broth or stock
2 boneless skinless chicken breasts (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium zucchini, thinly sliced

Steps:

  • Prepare grill for medium heat or preheat oven to 450°. In a large skillet, cook onion in oil over medium-high heat until crisp-tender, 4-5 minutes. Add mushrooms; cook until tender, 4-5 minutes. Stir in tomato paste, basil and oregano; cook until tomato paste starts to caramelize, 6-8 minutes. Stir in broth, stirring to loosen browned bits from pan. Bring to a boil; cook until sauce has thickened, 8-10 minutes. Remove from heat; cool slightly. , Cut each chicken breast into 3 long strips. Divide chicken strips between two 18x12-in. pieces of heavy-duty nonstick foil, placing food on dull side of foil; sprinkle with salt and pepper and top with zucchini. Spoon tomato mixture over zucchini. Fold foil around mixture, sealing tightly., Place packets on grill or in oven; cook until chicken is no longer pink, 15-20 minutes, turning once. Open packets carefully to allow steam to escape. If desired, top with additional basil.

Nutrition Facts : Calories 302 calories, Fat 7g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 838mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 3g fiber), Protein 39g protein. Diabetic Exchanges

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