Foil Pack Recipe | Chicken And Rice Casserole Foil Packs

Chicken And Rice Casserole Foil Packs

1 can (10 1/2 oz) condensed cream of chicken soup
1 1/2 cups Progresso™ unsalted chicken broth (from 32-oz carton)
3 teaspoons Montreal chicken seasoning
2 cups uncooked instant white rice
1/2 cup shredded carrot
1 cup halved, seeded and sliced mini sweet peppers
4 boneless skinless chicken breasts (6 oz each)
4 slices cooked bacon, coarsely chopped
2 green onions, sliced

  1. Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
  2. 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.
  3. 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.
  4. etc
  5. etc

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